Okra is available at the farmers markets from July to October. Okra is the most heat and drought resistant vegetable in the world. Originating from Ethiopia, okra is a member of the mallow family, which also includes cocoa and cotton.
1 large container Greek yogurt (32 oz.)
1/3 cup chopped fresh basil
2 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon sugar
1 1/2 teaspoons salt, divided
1 1/4 teaspoons freshly ground pepper, divided
2 pounds fresh okra, trimmed
2 tablespoons olive oil
Freshly fresh ground pepper
Maldon salt, if desired
Whisk together yogurt, basil, lemon juice, garlic, sugar, and 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and chill until ready to use.
Soak handful of short wooden skewers in warm water.
Heat grill to 400° to 450° (high) heat.
Combine okra, olive oil, and remaining 1 teaspoon salt and 1 teaspoon pepper in a large bowl and toss to coat okra.
Lay 3-4 pods together on flat surface. Skewer pods together (like a raft) using two skewers. This makes it much easier to grill and turn the okra.
Grill okra, covered with grill lid, about 2 to 3 minutes on each side or until tender. Cool 5 minutes.
Arrange grilled okra on a platter, sprinkle with a pinch of Maldon salt, and serve with dipping sauce.