Grilled Okra with Green Chile Aïoli
Recipe type: Direct heat
Serves: 4 as a side or 6 to 8 as an appetizer
  • 2 pounds okra
  • ½ cup red wine vinegar
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Green Chile Aïoli, for serving (recipe follows)
  •  -
  • Extras:
  • Grilling grid or skewers
  1. Scrub okra pods with a vegetable brush or terrycloth washcloth to remove the fuzz. Pat dry and place in a non-reactive shallow baking dish or bowl. Toss with the vinegar and let set for 30 minutes: toss occasionally. After 30 minutes, drain and rinse the okra and pat dry. Trim the cap of the okra pods with a paring knife, but don't cut into the pod itself - this way the whole vegetable is tender and can be eaten. Dry the bowl and return the okra to the bowl. Stir together the oil and spices and pour over the okra and give them a good toss to coat.
  2. Set up grill for direct grilling over high heat. Brush and oil grates and grid before cooking.
  3. Skewer or cook directly on the grill grid. Cook for 2 to 4 minutes per side until tender with a little charring. Serve hot or at room temperature with dipping sauce.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at