Grilled Okra with Spiced Sprinkle

When okra's fresh and plump in the summer, it's best barely cooked. With this quick grilling technique, it ends up as crunchy as a cucumber and smoky like barbecue. I sprinkle on the spice right after cooking so the residual heat from the grill takes the edge off the spices without burning them.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: as many as you want
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Barbecue Spice Blend:

4 teaspoons ground cumin

4 teaspoons ground coriander

1 teaspoon garlic powderr

1/2 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Grilled Okra:

Okra, stems trimmed

Vegetable oil, for coating

Kosher salt


  1. For the barbecue spice blend: Mix all the spices together.
  2. For the grilled okra: Prepare a charcoal grill for direct grilling over hot coals, or heat a gas grill or grill pan to high.  
  3. Toss the okra pods with just enough oil to slick them. Grill them, turning occasionally, until grill marks appear and the okra turns a shade darker, about 5 minutes. Immediately sprinkle with salt and the spice blend to coat. Serve hot, warm, or at room temperature.

Cook’s Note

The Barbecue Spice Blend can be used immediately or sealed in a jar for up to 1 month. Makes about 3 1/2 tablespoons. 

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