This stuff is pure candy. Everyone who has told me they don’t like okra has become a major fan after they try it this way, and people who already liked okra are in heaven now because this is so fast and has very little clean-up. A friend of mine told me his young sons like to dip theirs in ketchup, and he and his wife like to dip in mustard. I’ve not tried dipping in anything yet, because I’m too busy trying to get my share off the platter before everyone else eats them all.
By | September 01, 2011


  1. Light the grill. While it is heating, rub a little olive oil all over each okra pod. You don’t want to soak the okra in oil, but you do want to thoroughly apply the oil all over the pod. Sprinkle with coarse salt.
  2. When the grill is hot, put the okra on the grill and close the lid. Depending on how big your pods are, you might want to reduce the heat just a little. After 4 to 5 minutes you’ll have a nice “char” on the pods. Roll the pods over (use long tongs if you have a lot on the grill), close the lid and wait about 4 to 5 more minutes to get the other side nice and charred. Put them on a platter and eat immediately.


  • As much okra as your grill can hold
  • Olive Oil
  • Coarse Salt
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