Grilled Okra and Dipping Sauce

Tender with just a touch of charred crunch, this is the ultimate grilled okra recipe. Serve it with a creamy, homemade remoulade sauce, and your friends and family will rave. It's a fresh take on a classic Southern veggie that will put smiles on everyone's faces.

5 from 1 vote

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Course: Side Dish

Cuisine: African, American

Keyword: dipping sauce, grilled, okra

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 320kcal

Author: imma

Equipment

Grill (charcoal or gas)
Tongs or grill spatula
Brush or cloth for oiling the grill grates
Grill Basket (optional)

Ingredients

Okra

1-1½ pounds whole okra
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon thyme

Remoulade Sauce

1 cup mayonnaise
1½ teaspoons minced garlic
½ lemon, juiced
3 tablespoons mustard
1 teaspoon hot sauce adjust to taste
2 tablespoons relish
1 green onion, finely chopped
2 teaspoons Worcestershire sauce
Salt and pepper to taste

Instructions

Prep Okra

Preheat your gas or charcoal grill to medium-high heat (375-450℉/195-235℃).
Wash the okra and trim off the stems. Pat them dry with a paper towel or a clean kitchen towel. Place on a tray or plate.
Mix the smoked paprika, garlic powder, onion powder, and thyme in a small bowl.
Drizzle olive oil on the okra, then season with salt and mixed seasoning. Toss gently to coat the okra evenly.

Gas Grill

Place the okra directly on the grill grates and cook for 4-5 minutes per side or until lightly charred and tender. Use a tong to flip as needed. If they start to burn, quickly lower the temperature.

Charcoal Grill

If using a charcoal grill, placing the okra in a grill basket or skewer is better to prevent them from falling through the grates. Grill for 4-5 minutes per side or until lightly charred and tender.

The Dipping Sauce

While the okra is grilling, prepare the remoulade sauce.
Whisk the mayonnaise, minced garlic, lemon juice, mustard, hot sauce, relish, green onion, Worcestershire sauce, salt, and pepper in a medium bowl. Adjust the seasonings according to your taste.
Once the okra is grilled to your desired level of doneness, remove them from the grill and serve hot with the prepared remoulade sauce.

Notes

Keep your okra fresh by storing it in the crisper drawer in your fridge in an open food storage bag. Use them up as quickly as possible for optimum freshness (and deliciousness).
If you use wooden skewers to make flipping the okra a little easier, soak them in water for 30 minutes before you grill, so they don't catch fire.
Try to choose okra roughly the same size. That way, they'll all finish grilling around the same time.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition