Grilled Okra

Posted by Tracy Newel on Jul 11, 2012
Tagged: okra

Okra is one of the most misunderstood and reviled vegetables around. Slimy. Wet. Gooey. These are not words you usually want to associate with a tender summertime treat. However, there is a trick! Okra really only gets "slimy" when it is exposed to air. So, just don't cut into it! See instructions below.


  • Okra
  • Butter
  • Salt and pepper
  • Bamboo skewers


Soak bamboo skewers in water for about a half an hour (so they don't burn on the grill) and gently poke through each okra pod, stringing them up like a mini kebob. Brush with butter and sprinkle with a little salt and pepper. Grill over medium heat until you get a little color and okra is tender, about 5 minutes per side. Once they pull off the bamboo, you will be left with a lovely green side that is smokey, snappy, and nothing like the okra you've tried in the past! Enjoy!