Grilled Okra with Tangy Yogurt Basil Dip

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.