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.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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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.
By Chef 565650 Jim
Southern California
on July 14, 2011
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Really tasty and easy to make.
Used half regular paprika and half smoked Spanish paprika.
Didn't bother with the bowl to butter the okra. Just put them on double skewers and brushed them with a butter/oil mix. I then sprinkled on the seasoning items which I had run through a coffee mill to grind all the spices.
Made the recipe with all ingredients called for and as said, it was delicious. There was a slight amount of ribbing inside the okra pods but I did not find that objectionable. This is also a much healthier way of eating them than batter and deep frying.
Jim in So Calif
By katey.breuker_1...
Collingswood, 70
on September 08, 2010
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So as it turns out, cooking while looking after a toddler is not the best thing to do. After a cursory glance at the recipe, I could have sworn it called for ground cardamom. So that is what I added; omitting the celery seed, because it's sometimes a pain in the butt to pack up and go to the store. Anyway, this turned out DELICIOUS!!! I served it with a red zin. The wine brought out the smoky flavors and other complexities of this dish. I never really liked okra before but my husband and I couldn't eat enough of it tonight. Thanks for a great recipe!!
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