Summers Best Grilled Okra Recipes

Steps:

• Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
• Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
• Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
• Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
• Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Toss okra with olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper in a bowl.
• Grill okra on the preheated grill until 1 side is bright green with visible grill marks, about 5 minutes. Turn okra, cover grill, and cook until tender, about 5 minutes.
• Transfer okra to a serving bowl; sprinkle with lemon juice, rosemary, and thyme.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.