Grilled Okra

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 04/11/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Grilled Okra

The Spruce / Stephanie Goldfinger

Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Servings: 4 servings
Yield: 1 pound

As with so many vegetables, grilling is a super easy and tasty way to cook okra. The quick, hot heat of the grill keeps the slime-factor inherent in okra to a minimum while the charred bits highlight the vegetable's essential grassy flavor. If you've never tried okra before, this is a super easy and delicious way to give it a whirl. If you're an okra-phile, this is a new way to love it.

This recipe is easily doubled, tripled, or quadrupled. It's more a method than a recipe, so feel free to play around with it. Grilled okra tastes great at room temperature and makes a tempting addition to a dinner buffet or backyard barbeque.

For this recipe, choose okra pods big enough so they won't slip through the cooking grate. Don't have a grill? Try roasted okra instead, it's just as delicious.

"I found grilling a fast and easy way to cook okra, and the texture was excellent. Change the seasonings or add some Parmesan cheese for extra flavor. I cooked the okra pods on a gas grill, which took about 8 minutes." —Diana Rattray

Grilled Okra
A Note From Our Recipe Tester

Ingredients

  • 1 pound okra

  • 1 tablespoon grapeseed oil, or olive oil

  • Salt, to taste

  • Lemon juice, optional

Steps to Make It

  1. Gather the ingredients.

    Grilled Okra

    The Spruce / Stephanie Goldfinger

  2. Prepare a gas or charcoal grill for high heat; You should be able to hold your hand about an inch above the cooking grate for just 1 to 2 seconds before pulling it away from the intensity of the heat.

    charcoal grill

    The Spruce / Stephanie Goldfinger

  3. While the grill heats, trim off and discard the stems from the okra pods, if desired.

    cleaned okra with the ends cut off

    The Spruce / Stephanie Goldfinger

  4. Put the okra in a large bowl or on a rimmed baking sheet. Drizzle it with the oil and toss to coat thoroughly.

    okra in a baking dish

    The Spruce / Stephanie Goldfinger

  5. Place the okra on the grill (being careful that smaller pods are placed so they run perpendicular to the cooking grate so they don't fall through). Close the grill cover and cook until the okra's green color heightens and grill marks or charred edges appear, about 4 minutes. If you are using purple okra, cook until the purple color deepens.

    okra on a grill

    The Spruce / Stephanie Goldfinger

  6. Use tongs to turn the okra pods over, cover, and cook until they're charred or browned on the other side and tender to the bite, about 4 more minutes.

    okra cooking on the grill

    The Spruce / Stephanie Goldfinger

  7. Remove the okra from the grill. Sprinkle it with salt and spritz it with lemon juice, if you like. Serve grilled okra hot or at room temperature and enjoy!

    Grilled Okra and lemons on a baking sheet

    The Spruce / Stephanie Goldfinger

Tips

  • When shopping for okra, choose the largest pods for grilling. They should be bright, dry, and firm, and free from damage. 
  • Store fresh okra in an open food storage bag in the refrigerator crisper, and use as soon after purchasing as possible.
  • If your okra pods are small, arrange them in a vegetable basket or grill pan. A stainless steel cooling rack makes an excellent grill topper for items like small vegetables, slider burgers, meatballs, wings, and shrimp.
  • Another way to grill any size okra pod is on skewers. If the skewers are bamboo, soak them in water for at least 30 minutes, then thread the okra horizontally, using 1 or 2 skewers, depending on the size. The skewer keeps them from falling through the grate and makes it easier to turn them.

Recipe Variations

  • Serve grilled okra with homemade aioli, remoulade sauce, or ranch-style dressing for dipping
  • Add grilled okra to a grilled vegetable platter—it's particularly good with grilled tomatoes and grilled eggplant.
  • Mix 1/2 to 1 teaspoon freshly grated ginger with the oil before tossing it with the okra, then drizzle with soy sauce instead of sprinkling with salt.
  • Put out some Toasted Cumin Yogurt Dip for people to add to taste.
  • Cut several green onions into lengths that match that of the okra pods you're grilling and add them to the mix.
  • Use balsamic vinegar instead of lemon juice for a quick hit of acid at the end.
  • Add a dash of cayenne or Aleppo pepperr flakes to the oil before tossing it with the okra for a spicy kick.
  • Sprinkle the finished grilled okra with a bit of garam masala for a kick of warm spices.

How to Store and Reheat Grilled Okra

Refrigerate leftover grilled okra in an airtight container for up to 3 days.

Reheat leftover okra in a 350 F oven until hot, about 5 to 7 minutes.

Nutrition Facts (per serving)
55 Calories
4g Fat
5g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 55
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 152mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 2g
Vitamin C 18mg 92%
Calcium 87mg 7%
Iron 0mg 2%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)