Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Grilled Okra with Spiced Sprinkle
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: as many as you want
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 34
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 25 mg
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.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: as many as you want
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 34
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 25 mg
Ingredients
Barbecue Spice Blend:
Grilled Okra:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the barbecue spice blend: Mix all the spices together.
- For the grilled okra: Prepare a charcoal grill for direct grilling over hot coals, or heat a gas grill or grill pan to high.
- 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.
