If you’ve ever wondered what to do with fresh okra beyond gumbo, grilling it is a revelation. High heat gives okra a smoky char and keeps it tender without becoming slimy. Paired with a bright, herb-packed yogurt sauce, this recipe is pure summer — simple, bold, and perfect for warm evenings.
INGREDIENTS:
Basil-Lemon Yogurt Sauce
1 (32 ounces) large container Greek yogurt
1/3 cup chopped fresh basil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Grilled Okra
Wooden skewers (short; soaked in warm water)
2 pounds fresh okra, trimmed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Maldon salt, for finishing (optional)
METHOD:
In a medium bowl, whisk together the yogurt, basil, lemon juice, garlic, sugar, salt, and pepper. Cover and refrigerate until ready to serve.
Preheat grill to 400–450°F (high heat).
Place the okra in a large bowl. Add the olive oil, salt, and pepper, and toss until evenly coated.
Lay 3–4 okra pods together on a cutting board. Thread two soaked skewers through each group to make a “raft.” This keeps the pods stable and easy to flip.
Place okra rafts on the hot grill. Cook for 2–3 minutes per side, covered, until lightly charred and tender. Remove and let cool for 5 minutes.
Arrange okra on a platter, sprinkle with Maldon salt if using, and serve with the basil-lemon yogurt sauce.
SERVING SUGGESTIONS:
- Pair with grilled lamb chops or chicken for a Middle Eastern-inspired meal.
- Serve alongside summer tomato salads or chilled gazpacho.
- Add leftover grilled okra to grain bowls or chop into a corn-and-tomato salad.
- Use the dip as a spread for grilled vegetable sandwiches or as a topping for baked potatoes.
