August 28, 2013

Sriracha-Lime Grilled Okra


In late Texas summers, when it’s been hot and dry for weeks on end and the tomatoes and strawberries have long wilted under the sun, what’s still growing without fail? Okra.

And boy, how does it grow!? I just have a modest number of plants, but I go outside every afternoon to water, and find a handful of pods ready to be picked. It seems they appear almost overnight. A bud one day, a 3-inch okra pod the next. Not that I’m complaining. It gives me plenty to pickle, share with friends, and eat in all sorts of ways.

This time, I opted for grilled.

Grilling okra is a speedy way to get flavor into this unique veggie without making it slimy – a texture that often is off-putting to okra critics. It takes just a few minutes to do, and with a simple sauce brushed over, it’s divine. Especially when that sauce involves Sriracha.

If you have not become acquainted with the wonders of Sriracha sauce, I highly encourage you to seek it out. I’m not often a big proponent of store-bought sauces, but this is definitely an exception. It’s spicy and adds that perfect punch to just about anything – scrambled eggs, fried rice, and of course, pho. I’ve always wanted to make my own – one day I will – but until then, it’s the “rooster” sauce for me. Combined with lime and ghee in this quick sauce, it’s a bold wake-up for your taste buds, which pairs perfectly with mild okra. It’s quickly becoming my go-to way to prepare it.

Print Recipe

Sriracha-Lime Grilled Okra (gluten-free, casein-free)

About 20 tender pods okra

1 T Sriracha

Zest of 1 lime (about 1 teaspoon)

Juice of 1 lime (about 1 1/2 tablespoons)

1 T ghee, melted (can substitute vegan butter or coconut oil for dairy-free/vegan)

Salt to taste

Heat a grill to medium heat. Skewer the okra pods so that there is a little space in between each pod. In a small bowl, whisk together the Sriracha, lime zest, lime juice, and ghee. When the grill is hot, place the okra on the grill. Brush one side with the Sriracha mixture. Allow to grill until lightly browned/blackened in spots, about 1-2 minutes. Turn over and brush other side. Grill another 2 minutes or until browned and the okra pods are softened/tender. Flip once more and brush any remaining sauce over. Remove, salt to taste and serve hot.

Serves 2-3.

10 Responses to “Sriracha-Lime Grilled Okra”

  1. I’ve never lived in the south long enough to try okra. Perhaps this will be my first ever recipe with it! :)

    • Hallie – You should try it! It’s also commonly used in Indian cuisine – not just Southern stuff! I hope you do try it. :)

  2. I’ve never seen okra in stores, but this looks like a fun new veggie to explore – grilled no less! A garden in Texas, huh? Now I really don’t have an excuse :)

    • Alisa – I’m sure that’s a regional thing – not seeing it in stores. It’s regularly in stores down here. :) And yeah, Texas has a great growing season. It’s just August that’s tough to get through. We can even grow things through the winter. You should check out Kim at Cook It Allergy Free – I hear SHE has a garden, and she’s in Arizona! Makes my little garden look shabby! LOL

  3. Love okra! This recipe sounds fabulous!!!

  4. I want to try Okra and Sriracha! Is it a sugar-free sauce? I found some yesterday but t had corn syrup in it! Please help so I can try this sauce that seems to be all the rage!

  5. Pingback: Vegetarian, Gluten-Free Roundup: Late Summer Produce

  6. Pingback: Recipe for Gluten Free, Sugar Free Weekend Cooking & Pinterest Finds {August 31, 2013}

  7. Yum, we love okra and Sriracha! I just bought some okra at the farmers market. I’ve tried growing it a few years past but I never got enough to make it worth the space in my small SW garden. :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Copyright © 2007-2014 All Rights Reserved.