Smoky Grilled Okra is a simple Southern side dish made with fresh okra pods seasoned with smoked paprika, garlic powder, and cayenne. Serve with Red Beans and Brown Rice and Cornbread.
Okra on the Grill
I like this recipe because grilling brings out something in okra that other cooking methods do not. The high heat chars the outside quickly while keeping the inside tender, and the grill’s smokiness pairs naturally with the smoked paprika and cayenne in the spice blend.
It also addresses the texture issue that puts some people off okra entirely. Grilled okra has none of the sliminess associated with boiled or stewed okra. The high heat keeps it firm and slightly charred, and that makes all the difference.
Ingredients for Smoky Grilled Okra
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Okra – Look for fresh okra pods that are firm, bright green, and no longer than 4 inches. Larger pods tend to be tough and fibrous. Trim the stems but leave the pods whole for grilling.
- Olive Oil – The base of the spice blend. It helps the seasoning adhere to the okra and promotes browning on the grill.
- Smoked Paprika – Adds a subtle smokiness that complements the char from the grill.
- Garlic Powder – A warm, savory note throughout the seasoning blend.
- Kosher Salt and Ground Black Pepper – Simple seasonings that bring it all together.
- Cayenne Pepper – A small amount that adds a gentle heat. Adjust to your preference or leave it out entirely for a milder result.
How to Make Smoky Grilled Okra
Prep: 5 min | Cook: 10 min | Total: 15 min | Servings: 4 Cuisine: American, Southern
STEP ONE: Preheat the grill. Preheat an outdoor grill to high heat, between 400 and 450°F.
STEP TWO: Make the spice blend. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne pepper until combined.
STEP THREE: Coat the okra. Place the okra pods in a large bowl. Pour the spice blend over the okra and toss well to coat evenly.
STEP FIVE: Skewer the okra. Thread the okra pods onto skewers, leaving a little space between each pod for even grilling. If using wooden skewers, soak them in water for 30 minutes before using.
STEP FIVE: Grill. Place the okra on the preheated grill over direct heat. Grill for about 5 minutes until bright green with visible grill marks. Turn and grill the other side for an additional 5 minutes until grill marks are visible on the second side as well. Remove from the grill and serve immediately.
Frequently Asked Questions
No. High heat is what keeps okra from becoming slimy. The sliminess associated with okra comes from low-and-slow cooking methods like boiling or stewing. Grilling over high heat keeps the okra firm and slightly charred with none of that texture.
Yes. Roast at 425°F for 15 to 20 minutes, turning once halfway through. You will not get the same grill marks or smoky char, but the spice blend still produces a delicious result.
No. Fresh okra is strongly recommended for grilling. Frozen okra releases too much moisture on the grill and will steam rather than char. If fresh okra is not available, the oven method above works better with frozen.
Okra has a mild, slightly grassy flavor similar to green beans with a subtle earthiness. Grilling brings out a natural sweetness.
Storage and Reheating
Smoky Grilled Okra is best enjoyed fresh off the grill. If you have leftovers, store them in an airtight container in the refrigerator. Reheat in a skillet over medium-high heat or in the oven at 400°F for a few minutes to restore some of the char. Reheating in the microwave will make it soggy.
More Okra Recipes
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Smoky Grilled Okra Recipe
Ingredients
- 1 lb okra stems trimmed
- 1 tablespoon olive oil
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat an outdoor grill to high heat, between 400 and 450°F.
- In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, kosher salt, black pepper, and cayenne pepper until combined.
- Place the okra pods in a large bowl. Pour the spice blend over the okra and toss well to coat evenly.
- Thread the okra pods onto skewers, leaving a little space between each pod for even grilling. If using wooden skewers, soak them in water for 30 minutes before using.
- Place the okra on the preheated grill over direct heat. Grill for about 5 minutes until bright green with visible grill marks. Turn and grill the other side for an additional 5 minutes until grill marks are visible on the second side as well. Remove from the grill and serve immediately.
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