Grilled Okra With Dipping Sauce

Enjoying a remoulade dipping sauce with grilled okra.

Grilled Okra With Dipping Sauce

Tender with a slight char, this nutritious vegetable, along with its own savory dipping sauce, is perfect for summertime grilling. Enjoy a fresh take on this heat-loving veg for a healthy side or appetizer.

Course Appetizer, Side

Cuisine African, Southern

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 356kcal

Author Imma

Equipment

1 Grill
1 set of tongs or a grill basket

Ingredients

Okra

1-1½ pounds (450-700g) whole okra
1 teaspoon (3g) smoked paprika
1 teaspoon (5g) garlic powder
1 teaspoon (4g) onion powder
½ teaspoon (1g) thyme
2 tablespoons (30ml) extra virgin olive oil
salt and pepper to taste (about ½ teaspoon of salt per pound of okra)

Dipping Sauce

1 cup (224g) mayonnaise
1½ teaspoons (15g) minced garlic
½ lemon, juiced
3 tablespoons (50g) mustard
1 teaspoon (5g) hot sauce (adjust to taste)
2 tablespoons (30g) sweet pickle relish
1 green onion, finely chopped
2 teaspoons (10ml) Worcestershire sauce
salt and pepper to taste

Instructions

The Okra

Preheat your gas or charcoal grill to medium-high, 375-450℉ (195-235℃).
Wash and trim the okra stems. Pat the okra dry, and place them on a tray or plate.
Mix the smoked paprika, garlic and onion powder, and thyme in a small bowl.
Drizzle the okra with olive oil, season with salt and pepper, sprinkle on the seasonings, and toss gently to coat.
For a gas grill, place the okra directly on the grates and cook for 4-5 minutes per side or until lightly charred and tender. Flip with tongs as needed. If they start burning, lower the heat quickly.
For a charcoal grill, arrange the okra in a grill basket 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 cooking, whisk the mayonnaise, minced garlic, lemon juice, mustard, hot sauce, relish, green onion, and Worcestershire sauce in a medium bowl. Do a taste test, add salt and pepper to taste, and adjust the other seasonings according to your preferences.
Once the okra is grilled, remove it from the grill and serve it hot with the remoulade sauce.

Notes

The smaller and greener the okra, the better they’ll turn out.
Keep them fresh in the crisper drawer of your fridge in an open food storage bag so they don’t mold. Use them as quickly as you can for optimum freshness and taste.
If you use wooden skewers to make grilling easier, soak them in water for 30 minutes before grilling to avoid an unnecessary fire.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition