Grilled Okra

August 11, 2014 Leave a Comment

Want to offer guests a new and interesting appetizer?  How about take “finger food” to the next level—serve it on a stick?  This southern specialty recipe is so easy it’s ridiculous.  What I do to mix things up is make several different seasoning versions of Okra –typically for one 2 pound batch, I’ll make 1/3 of each of the three spices listed below.  All 3 are yummy, and they go together well with the dipping sauce, too. Okra1

2 lbs fresh Okra, trimmed
3 T EVOO
1 container Garlic Powder
1 container Italian Seasonings
1 container Ground Black Pepper
1 15 oz container Marinara sauce
Salt to taste

Preheat Grill or oven to 450

Split okra into 3 equal piles

Soak skewers for at least 30 minutes to prevent them from burning.  Keep in mind, you can skewer the okra vertically or horizontally, it all depends on how you want to serve it.  I prefer 1 vertical okra per skewer for big crowds, but may do 3 horizontally for smaller get-togethers.

Toss the 1/3 okra in EVOO to coat and place on skewers
Cover okra in Garlic Powder and place on cookie sheet
 
Toss the 1/3 okra in EVOO to coat and place on skewers
Cover okra in Black Pepper and place on cookie sheet
 
Toss the 1/3 okra in EVOO to coat and place on skewers
Cover okra in Italian Seasoning and place on cookie sheet

Grill or roast okra approximately 3-4 minutes per side, or until tender

Lightly salt to taste

Transfer sticks of Okra to a serving plate

Serve with warmed Marinara sauce – yum

Serves approximately 10 people as an appetizer

Sound yummy?  Please feel free to share with others and check out more great recipes under my Killer Cookin’ blog category!

 

 

 

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