I love how quick and easy this recipe is—just 15 minutes from start to finish. It’s a healthy and satisfying side that pairs beautifully with grilled meats or even stands alone with a dipping sauce. Grilling the okra brings out a unique, smoky flavor while keeping the texture firm and tender. The addition of Cajun and steak seasoning gives it a bold kick, and the optional hot sauce takes it over the top. Plus, it’s a fun and unexpected way to serve okra that even skeptics tend to enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb fresh whole okra
1 medium onion, quartered
2 to 3 tablespoons olive oil, or avocado oil
1 ½ teaspoons steak seasoning
1 ½ teaspoons cajun seasoning
hot sauce, optional
Directions
I start by preheating the grill to 400°F.
I thread the whole okra onto skewers, spacing them out just a bit, and finish each skewer with a quarter of an onion.
Then I brush everything generously with olive oil and season both sides with steak seasoning and Cajun seasoning.
Once the grill is ready, I quickly brush the grates with oil or spray them with non-stick spray.
I grill the okra skewers for about 4 to 5 minutes on each side until they’re slightly charred and tender.
I like to serve them right away, sometimes with hot sauce or a cilantro lime crema for dipping.
Servings and timing
This recipe yields 4 to 6 servings and comes together in just 15 minutes. It takes 5 minutes to prep and 10 minutes to cook, making it ideal for quick weeknight meals or as a cookout side.
Variations
I like to mix things up by changing the seasonings—sometimes I swap in smoked paprika, garlic powder, or lemon pepper for a different twist. For a more Mediterranean vibe, I use za’atar and serve the grilled okra with a side of tzatziki. If I want something spicier, I add crushed red pepper flakes or a dash of chipotle powder. It’s also fun to mix in other vegetables like bell peppers or cherry tomatoes on the skewers for a colorful presentation.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place them in a hot skillet for a few minutes until warmed through, or I pop them in the oven at 350°F for about 10 minutes. I avoid the microwave to keep them from getting mushy.
FAQs
How do I prevent okra from getting slimy?
Grilling okra is one of the best ways I’ve found to avoid that slimy texture. Cooking it quickly over high heat helps reduce the mucilage that causes slime.
Can I use frozen okra?
Yes, but I always make sure to thaw and pat it dry thoroughly before grilling. Excess moisture can lead to steaming instead of charring.
Do I have to use skewers?
Skewers make flipping easier, but I’ve also grilled okra directly on a grill basket with great results. Just make sure they don’t fall through the grates.
What can I serve with grilled okra?
I often serve it alongside grilled chicken, steak, or seafood. It also works great as part of a vegetarian platter with hummus and flatbread.
Can I cook this indoors?
If it’s not grilling weather, I use a grill pan or cast-iron skillet on the stovetop. The results are still delicious and charred.
Conclusion
Grilled Okra is a go-to side dish that’s quick, flavorful, and a little unexpected. I love how the smoky char pairs with the bold seasonings and how the grilling process keeps the texture just right. Whether I’m cooking for the family or adding variety to a summer barbecue, this dish always earns compliments.
A simple and smoky side dish made with whole okra, onions, and bold Cajun and steak seasonings. This grilled okra recipe avoids sliminess and brings out rich, charred flavors your family will love.
Ingredients
1 lb fresh whole okra
1 medium onion, quartered
2 to 3 tablespoons olive oil (or avocado oil)
1 ½ teaspoons steak seasoning
1 ½ teaspoons Cajun seasoning
Hot sauce, optional
Instructions
Preheat grill to 400°F.
Thread the whole okra onto skewers, leaving space between each. Add a quarter onion to the end of each skewer.
Brush okra and onion generously with olive oil. Season both sides with steak and Cajun seasoning.
Lightly oil grill grates or spray with non-stick spray.
Grill skewers for 4–5 minutes per side, until okra is tender and lightly charred.
Serve immediately with hot sauce or cilantro lime crema, if desired.
Notes
Use metal skewers or soak wooden ones in water for 30 minutes to prevent burning.
This recipe works great as a low-carb, keto-friendly side dish.
You can substitute the Cajun seasoning for chili powder if you want less heat.
Pairs well with grilled meats or as a topping for grain bowls.
