Serves: 4
Total Calories: 163
1. Preheat the grill to high.
2. Trim the tips off the stems of the okra, but do not cut into the pods. This would expose the insides to air, making the okra slimy. Lay 4 or 5 okra side by side in a neat row at the edge of a cutting board. Stick a bamboo skewer through each end of each piece. The idea is to hold them flat for grilling. Transfer the skewered okra to a platter. Lightly brush both sides with sesame oil and season with salt and pepper.
3. When ready to cook, arrange the okra on the hot grate and grill, turning with a flat spatula, until tender and lightly browned, about 4 to 5 minutes per side (8 to 10 minutes in all). Serve the okra at once, letting everyone remove their own skewers.
Serves 4
Note: When buying okra, choose smallish pods of uniform size. They should be about the length and width of your forefinger. Look for crispy, springy, bright green pods, avoiding okra that look brown or shriveled.
This Grilled Okra recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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