Photo: Barbecued Okra Recipe
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon sweet paprika
- 1 teaspoon sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon celery seed
- 1 pound fresh okra
- 1 tablespoon unsalted butter, melted, or olive oil
Directions
Preheat the grill to high.
Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat.
When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 14 reviews
By sfrunner
san francisco, ca
on September 04, 2012
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I made this for a cookout on Sunday and everyone LOVED it including my fiance who normally hates slimy okra. I just sprinkled some olive oil and Old Bay Seasoning and salt & pepper on, skewered, and grilled 2-4 minutes on both sides. Not slimy, not mushy just delicious!
By semajsmadda
on June 11, 2012
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I suggest you skewer your okras onto a couple of skewers to form somewhat of a "raft". It is much easier to handle on the grill.
By lizzyvc
on July 22, 2011
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This is even better than fried okra and so much better for you and less messy. I have made it three different ways now and tossing it with Tony Cachere's Creole Seasoning is the best. The recipe included is fabulous too, but to take to an even easier level, shake on some Tony's.
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