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.
Best Grilled Asparagus the perfect easy grilling side dish.
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!
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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 tablespoon olive oil
- 1 clove garlic
finely chopped (or ½ teaspoon garlic powder) - salt and pepper
to taste - ½ teaspoon chili powder
or a fresh chili chopped - 2 tablespoon 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!
Dawn says
Looks beautiful! I never thought of grilling Okra before putting it into a stew, but that might make it taste even better!
Healthy World Cuisine says
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
bitsandbreadcrumbs says
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.
Healthy World Cuisine says
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
Peri's Spice Ladle says
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.
Healthy World Cuisine says
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
cheri says
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.
Healthy World Cuisine says
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
Robyn says
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.
Healthy World Cuisine says
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
Natalie says
Interesting way to cook up okra, a must try!
Healthy World Cuisine says
Thanks Natalie.
Choc Chip Uru says
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
Healthy World Cuisine says
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.
GourmetGetaways (@GourmetGetaway) says
Whoa! Thanks for the tip in keeping okra crisp! This is one of the underappreciated veggies, I must say.
Julie
Gourmet Getaways
Healthy World Cuisine says
Hi there Julie! I agree. It is time to reinvent those childhood veggie memories into some new and interesting.
Tandy | Lavender and Lime says
I have never tried okra before. This is an ingredient we don't see much of here 🙂
Healthy World Cuisine says
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
ohlidia says
I LOVE okra Bam and what a wonderful new way to prepare them. So simple and yet, I'm sure, quite yummy!
Healthy World Cuisine says
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
Maureen | Orgasmic Chef says
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.
Healthy World Cuisine says
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
kitchenriffs says
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.
Healthy World Cuisine says
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
ChopinandMysaucepan says
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.
Healthy World Cuisine says
Thank you for your kind comment and a side of samba sounds lovely to pair with this dish. Great idea. Take care, BAM
Eha says
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!!!!
Healthy World Cuisine says
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
nancyc says
This sounds like a great way to make okra–much healthier than fried!
Healthy World Cuisine says
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.