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Grilled Garlic/Rosemary Okra Pods

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Serves 4-6 | Prep Time 30 min. | Cook Time 20 min.

Why I Love This Recipe

Okra is pretty much a staple food in the South and I kept seeing n the store shelves for very cheap. In search of a way to cook Okra without the slime,I have tried a few variations and it lends itself to adopting other flavors well. In this recipe its grilled and I'll include others as the develop. I saw the inspiration for this on a grilling show called Primal Grill w/ Steven Raichlen.

In my ingredient list I will show some alternatives for the fresh ingredients

Ingredients You'll Need

12 Okra Pods (Use the biggest for grilling, smaller ones for another recipe)
Chopped Garlic (you can use powder if you want)
Cracked Black Pepper
Fresh Rosemary leaves (if you use dried, soak in water for awhile)
1/4 Cup Olive Oil
Kosher Salt
6 inch Wooden skewers (or cut long ones and sharpen in a pencil sharpener)
Any spices may be used, but try this first to get the feel for it.
A grill w/ some lump charcoal or other heat source.


Wash and dry the larger Okra pods, making sure they are not woody texture, and not punctured in anyway. (It's important that the pods be whole including the stub of the stem.)

In a bowl, mix Olive Oil and spices, whisk them or mash them w/ a spoon to release more flavor.

Drop Pods in and stir gently to coat with Oil/Spice Mixture. Set aside and start the grill.

While the grill is heating, take one pod and one skewer and gently shove into the stem end of the pod, being careful not to puncture the pod anywhere.You can trim the stem flatter if you have dificulty skewering it.

The purpose of not puncturing the pod is that it will cook internally without exposure to the air and this will keep them from being slimey, as well as moist.

Place skewered pods on a cookie sheet or similar and dab the remaining Oil/Spice over the pods.

Arrange on grill so you can reach the skewer handles or turn with tongs.

When they are getting golden brown patches and start to slide off the skewers, they are done.

I would liken them to Asparagas in texture and flavor.

Questions, Comments & Reviews

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