Grilled Chili Lime Okra are crispy, smokey and with just a touch of lime and chilis are the worlds simplest recipe for green veggies on a stick.
I was looking for a green vegetable to grill with my Japanese Yakitori. Yakitori in Japanese literally means to grill chicken but the term can also mean to grill anything on sticks in general. In the market, I grabbed some mushrooms, Japanese long onions (negi) and some peppers. My husband who was doing a little shopping with me chose a bottle of chilled sake and a couple of packages of okra from the market. I shrugged my shoulders at first to okra? However, I said what the heck lets give it a try.
I don’t know about you but the only experience I have had with okra is the slimy ones in a pot of jambalaya or in a stew. I quite like the taste of okra but I do not like whole texture issue as it interferes with my dining experience.
Why Grilled Chili Lime Okra is crispier than okra in a stew
Okay, are you ready? Okra is a mucilaginous vegetable. That means it contains this thick gooey substance. Totally appetizing, right? Wrong! This is exactly why most people do not like to eat okra. However, there is a way to prevent this vegetable from creating this slimy texture by the way you prepare your okra.
I was so pleasantly surprised to find out that the grilling the okra is the perfect solution to keeping the okra crisp and firm and delicious. No slime! (bonus) In addition, if you add an acid to the recipe this also minimizes the slime. We added lime juice. This recipe is super easy and just perfect the perfect way to celebrate the grilling season. If you do not have a BBQ grill then a grill pan also works perfectly.
Today in Hong Kong, might be one of those days that you use a grill pan or stir fry your okra instead of grilling. Super Typhoon Rammasun is passing by and sharing a little bit of wind and rain in Hong Kong. Praying for all of those that have lost their lives and their families in the Philippines and praying that it slows down before it makes landfall on to the Hainan Island and China.
Grilling things on sticks is something that almost every country enjoys. We have a gas grill outside on our very little balcony where I really enjoy taking in our million dollar views.
Every day it is really a new stunning scenery. Dinner time usually means I am cooking out just as the sun is setting. With the camera in one hand and a pair of tongs in the other I am a very happy girl.
There is something very interesting that happens to vegetables as they taste even sweeter and they take on a little smokey flavour from the BBQ.
More Delicious BBQ and Grilling Recipes
Cajun BBQ Tower of Love – Cajun grilled shrimp stacked with a corn salsa on top of a moist and delicious gluten-free jalapeno corn bread.
Fig and Caramelized Onion BBQ Ribs– finger licking good ribs that take advantage of the sweetness from natural figs and onions
Emerald Chicken Kabobs– Parsley is such an under used fresh herb but it really makes this chicken kabob dish delicious, especially if you marinade the night before.
Peking Glazed Beer Butt Chicken– With a beer in one hand and basting brush in the other, this is a perfect way to enjoy the evening with family and friends.
I hope you enjoy this fast and easy Grilled Chili Lime Okra as much as our family did. My boys love their food spicy so I added some Thai bird chilis for them, but it is just as delicious without for those that like their food mild like me.
Happy Grilling!
Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.
Grilled Chili Lime Okra
Ingredients
- 8 wooden skewers
(pre-soaked in water for at least 30 minutes to prevent burning) - 12 okra
or about 4 pieces per person - 2 tbsp olive oil
- 1 clove garlic
finely chopped (or 1/2 teaspoon garlic powder) - salt and pepper
to taste - 1/2 teaspoon chili powder
or a fresh chili chopped - 2 tbsp lime juice
Instructions
- Pre-soak wooden skewers for at about 30 minutes to prevent burning on the grill. Preheat the BBQ grill.
- In a sealable baggie, mix together okra, olive oil, garlic, salt and pepper, chili powder or chili peppers (optional) and mix well.
- Place the okra on the wooden skewer. I used two skewers side by side and threaded each okra on in two spots to give it more stability when turning on the grill.
- Grill okra for about 2-3 minutes on each side or just until some grill marks are showing on the okra. Remove from Grill. Squeeze fresh lime juice on top of the grilled okra.
- Enjoy!
I love okra but have never tried grilling it. Am always looking for new ways to try the vegetable and will surely try it out.
I think grilling is my favourite way to prepare okra. I don’t like them when it is deep fried as it is too greasy and in a curry they transform into a strange texture. I also like it pan roasted in the oven and that is my second favourite way to eat okra.
Oh goodness, these grilled and seasoned okra look absolutely tasty! I’ve never had skewered okras before, but that looks like a fun BBQ snack to have around! Lime juice is perfect…it goes well with anything and gives a tangy kick!
Thank you very much! Sometimes after I grill the okra, we sprinkle with black/white toasted sesame seeds or make a fun dipping sauce as these are a delicious little treat.
I’ve never tried okra in my life… what a shame! I’ll try to catch up as soon as possibile!
Love the sound of this! Now the hard part will be finding fresh okra! My inlaws will be visiting next month and they are from the South. Okra is right up their alley!
I can imagine snacking on these in the afternoons. I absolutely love those Spanish green peppers that are mild and char-grilles. Okra would be very similar and very irresistible to my tastebuds with those sorts of flvours.
I was actually looking for those little mini green mild peppers we use for yakitori that I used to buy in Japan but I could not find them anywhere in HK. The okra was from Thailand so of course the first 2 flavours that come to mind are chilis and a little squeeze of lime. It’s a perfect match.
This is a great snack/appetizer with beer…and I don’t even drink beer! xD But I can tell it goes very well – spicy and refreshing, and grilled… I love Okra from when I was kid. I even thought it’s Japanese veggie when I came to the US as it is pronounced the same (but I wondered why it didn’t spell Okura). So silly. =P
This looks like a great way to enjoy okra without the awful texture element. The thought of gooey, slimy okra makes me cringe.
I love okra – but never have had it grilled – grilling it and pairing it with that chili lime sauce makes this mouthwatering! And what a gorgeous sunset while you cook!
I’ve try this with a little bit too old okra and it’s turn out chewy and yet too slimy,
i guess i’m gonna use the younger ones next times!!!
grilled okra is probably the best way to savor their flavor without slime…..okras are a favorite at home…so we can never have enough of recipes including them….this is such a new and perfect way to enjoy a tender,delicious veggie,thanks 🙂
Ingenious way to prepare okra!
Thanks so much and so easy to prepare.
Looks awesome! Thank you for the lovely collection of recipes!
Thank you I bet these grilled okra would be lovely in a bento box.
Okra is one of those veggies I enjoy, but often forget about. I have a feeling a little chili lime flavor and grill flavor, I won’t soon forget it again! Love seeing your view. I could sit and enjoy that for hours!
Hello Kristi, I think the view is the reason I love to grill so much. However, that time of the day the sun and humidity on the balcony is its hottest and usually in the 90’s with full humidity. However that is the reason why you need a refreshing cocktail to keep you cooled off. Every night there is a different view, it is amazing. Have a super day. BAM
Love the seasoning for these okras. Chilli and lime juice must add such special flavours to this grilled veggies.
Thank you Mich. Have a super weekend. Take care, BAM
I do love okra, BAM, but don’t often think to eat it. When I was little, my mother would cut it in small (1/4″ thick) circles, dip them in breading, then sauté them. Delicious. Your way sounds delicious, too!
Hello Kathleen, so nice to hear from you. Mom’s cooking is always the best and food always brings us such fond memories such as your mom breading and frying okra. I hope this summer is treating you well and that you are enjoying your time with your family. Take Care, BAM
I’ve only had or a a couple of times and I think it was fried. I love this fresh grilled recipe! Keeping you in my thoughts and hope the weather behaves!!
Thank you! All we have left today, from the typhoon, is a few clouds in the sky. I hope that her path of distraction was not bad on Hainan Islands and southern China. Take care, BAM
Wow what an amazing view! I grew up eating okra and I love it, even if it’s slimy. Grilling okra is my favorite way to eat it besides frying it. Love the flavors of chili and lime!
Hello Christin, thanks for you kind comment. You are one of the few okra lovers!!! What spices do you use on your okra when you are grilling it?
Looks beautiful! I never thought of grilling Okra before putting it into a stew, but that might make it taste even better!
Thank you Dawn! Okra has a tendency to take on a slimy texture when it is over cooked or cooked in a pot with other things. Maybe you can grill or roast your okra and then chop and then sprinkle on top of you jambalaya just as you are ready to serve. My mom used to bread and fry okra and I know that is totally unhealthy but it also keeps okra a nice texture and is delicious. Have a super weekend. BAM
Love the looks of this chili lime grilled okra BAM. It reminds me if a local Indian Street food restaurant that makes chili lime okra fries but your dish is healthier and your okra is whole. May need to give these a try next time I get my hands on some fresh okra.
Hello Brenda, so glad to have you visit! Okra is also used in a lot of Indian dishes. I think okra can stand up to all of the vibrant spices as it has a very mellow taste. Take Care, BAM
Bam, I’ve missed so much! Congratulations on moving your site…it looks absolutely lovely and food is divine, as always:) The okra with chili and lime is a must try…very soon.
Thanks so much for the visit and hope you are doing well. I am so delighted to have made the move to self hosting. A lot of work but so worth it in the end. Take care, BAM
Hi Bam, I have had good times and bad times wit okra, will try grilling, fantastic idea. Absolutely love your view, I would be grilling most meals outside if I could just to enjoy the sights.
Hello Cheri, we call this our million dollar view and it really is gorgeous, stunning sunsets and I even caught a big rainbow right before the typhoon came. Take care, BAM
Such a great idea to grill it, Bobbi. I’m with you, the texture is a big problem for me in most dishes and this method never occurred to me. The lime and chili peppers are such a perfect addition! I`m going to make this for all the family BBQ`s this summer. Thanks goodness everyone in the family loves to try new things.
Your sunset pic is dreamy! I would be a happy girl on that balcony, too! Enjoy your weekend, Bobbi.
Thank you Robyn! Tis the season fro grilling and I love to make everything outside so I am sure there will be other veggies that I will be experimenting with on the grill this year. I don’t like to cook some things on the grill and have some things in the oven and on op of the stove as I don’t want to miss out on those pretty sunsets. Have a wonderful weekend and take care, BAM
Interesting way to cook up okra, a must try!
Thanks Natalie.
This okra looks so similar to bindhi, except a crispy version (bindhi is an indian curry) 😀
Delicious looking recipe, I really want to try it
Cheers
Choc Chip Uru
Hello CCU, it certainly is. Bhindi curries have okra in them as well. I think okra can stand up to strong spices because of their mellow flavour.
Whoa! Thanks for the tip in keeping okra crisp! This is one of the underappreciated veggies, I must say.
Julie
Gourmet Getaways
Hi there Julie! I agree. It is time to reinvent those childhood veggie memories into some new and interesting.
I have never tried okra before. This is an ingredient we don’t see much of here 🙂
I am sure that South Africa has some very unique vegetables that I could never find in Asia. I love South African dishes as it has influences from so many countries. Delicious! Take Care, BAM
I LOVE okra Bam and what a wonderful new way to prepare them. So simple and yet, I’m sure, quite yummy!
Thank you so much! I have missed you. I am on my way to check out what you have been cooking in your kitchen. Take Care, BAM
I can’t get past the okra slime. That might make me a bad person but I didn’t grow up with okra in Maine. 🙂 I think I might like it on the BBQ.
I also cannot stand okra when it is cooked in a pot of stew. However on the grill, it has the texture of an al dente string beans, really good. I promise no slime! Take Care, BAM
I like the flavor of okra, a lot, although I’m not a big fan of slimy okra. In something like a jambalaya I add it at the end, so it doesn’t have a chance to get slimy. Love the idea of grilling it — I’ve never had it this way. Deep-fried okra is good too (slice it up, bread the slices, and fry) but it’s totally unhealthy! Anyway, good post — thanks.
I also love deep fried okra. I love to fry the okra and then put on top of my jambalaya as a garnish. Have you ever tried that, it is so good. Okra is really nice grilled too as you can taste the delicious natural flavour of the okra and a bit healthier option. I decided to add chili and lime as my okra are from Thailand. Whenever I think of delicious dishes from Thailand, a hot bird chill pepper is not far away from ending up in the dish. Wishing you a super weekend and I am on my way over for a visit and hoping you a delicious new cocktail to celebrate this weekend. Take Care, BAM
Dear BAM,
I’ve never thought of grilling okra this way but I can imagine the beautiful smoky aromas from the BBQ. I would love a side of sambal to go with the lime too.
Thank you for your kind comment and a side of samba sounds lovely to pair with this dish. Great idea. Take care, BAM
First things first! Have just looked up the passage of the typhoon and hope and pray it does not cause as much trouble as it did in the Philippines! Fingers firmly crossed!!!!! Okra – to me and local foodie friends it has always been a bit of a Cajun vegetable ex Louisiana 🙂 ! Something fun to try when it occasionally appears in our supermarkets!! Love your grilled recipe: chilli and lime – how could one not!!!! Yea, the slime – if not properly cooked, it may kind’of appear in the mouthfeel of gumbos etc . . . I just cook in a way I hope avoids it:) ! Have a great weekend once the heavens have decided to behave again!!!!
The typhoon as come and gone and all is well in Hong Kong. Thanks for your prayers. The heavens are behaving and we actually have a bit of sun poking through the clouds this morning. My okra were actually from Thailand so that immediately made me think of bird chilis and limes. I know a completely different twist on the Louisiana traditional fare… Wishing you a super weekend. Take Care, BAM
This sounds like a great way to make okra–much healthier than fried!
Thanks Nancy. I do try to make things a bit healthier when I can. My boys loved this so I know we will be enjoying it more often.