A spice rub coating and cooking on the grill transforms okra into a stellar side dish that even okra haters will eat.
Preheat the grill to high.
Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
Remove any "fringe" from the okra caps, rinse the okra and pat dry. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl; add the oil and toss to coat. Add the rub mixture and toss to coat.
When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
If you don't want to take the time to mix the spice rub, I have substituted Old Bay Seasoning with good success. This recipe works well with pods that are a bit larger.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (23%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 401.9mg||14 %|
|Potassium 246.3mg||6 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 3.1g|
|Protein 1.6g||2 %|
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Calories per serving: 31
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