Grilled okra is one of the tastiest ways to prepare fresh pods. This straightforward recipe turns okra into a crowd-pleasing side—even folks who usually avoid okra often love it when it’s grilled.
We plant okra every season and use it in dishes like turkey gumbo and classic fried okra. If you’re unsure about okra’s texture, try it whole on the grill—cooking the pods intact drastically improves the mouthfeel and reduces the sliminess often associated with sliced okra.
Is Grilled Okra Slimy?
No—grilled whole okra is not slimy. Leaving the pods intact and grilling them over direct heat produces a firm, slightly charred exterior and tender interior. If you dislike the mucilaginous texture of sliced okra, grilling whole pods is a great solution.
Ingredients for Grilled Okra
- Fresh okra
- Olive oil
- White wine vinegar or lemon juice
- Granulated garlic
- Kosher salt
- Freshly ground black pepper
How to Grill Okra
- Prepare the grill and aim for about 350°F (medium heat).
- Wash and dry the okra thoroughly to remove dirt and moisture.
- In a small bowl, whisk together olive oil, vinegar (or lemon juice), granulated garlic, salt, and pepper.
- Drizzle the mixture over the okra and toss to coat evenly.
- Grill over direct heat with the lid closed for 5 minutes, then use tongs to turn the pods.
- Continue grilling another 3–5 minutes, until the okra is tender and slightly charred for best flavor.
- Remove from the grill and serve immediately.
Recipe Tips
- Select small to medium okra pods without blemishes or black spots for the best texture and flavor.
- If you’re worried about pods slipping through the grates, thread them on bamboo skewers or use a grill basket.
- If you prefer convenience, Italian salad dressing can be used in place of the oil, vinegar, and seasonings.
Store and Reheat
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in a skillet with a little olive oil over medium heat, stirring until warmed through to restore crisp edges.
More Grilled Vegetables You Will Love
- Grilled Vegetable Kabobs
- Ranch Zucchini
- Creole Butter Potatoes
Add grilled okra to your next barbecue or weeknight meal for a simple, flavorful side that highlights fresh produce.
If you try this recipe and enjoy it, please leave a comment and a review.
Print Recipe
Grilled Okra
Ingredients
- 1 pound okra
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
-
Prepare the grill to about 350°F (medium heat).
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Wash and dry the okra.
-
Whisk together olive oil, vinegar, garlic, salt, and pepper in a small bowl.
-
Drizzle the dressing over the okra and toss to coat.
-
Cook over direct heat with the lid closed for 5 minutes.
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Turn the okra with tongs and continue to grill 3–5 more minutes until tender and slightly charred.
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Remove from the grill and serve right away.
Notes
- Choose small to medium okra pods with no black spots for the best texture.
- Threading okra on skewers or using a grill basket prevents pods from falling through grates.
- Italian salad dressing works well as a one-step substitute for the oil, vinegar, and seasonings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a bit of olive oil over medium heat, stirring until warmed through.