Grilled Spiced Okra


grilled okra

I’m a subscriber of and sometimes writer for the fantastic food magazine The Local Palate. So I’m always excited when one of their recipes becomes a keeper in my kitchen. This dish took the okra from our garden and turned it into spicy, crispy, Indian-leaning goodness.

Inspired by a Local Palate recipe from Chef Steven Satterfield of Miller Union, Atlanta, GA

Serves 4-6


  • 1 cup whole-milk Greek yogurt
  • 1 large garlic clove, minced
  • zest and juice of one lemon
  • 1/2 tsp. fine sea salt
  • 1 tsp. ground cumin
  • 1/2 tsp. dried chile flakes
  • 1 pound fresh, tender okra
  • 1 cup roasted, coarsely chopped peanuts
  • 3–4 Tbsp. chopped mint leaves


  1. Stir together yogurt, minced garlic and lemon zest and juice in a small bowl. Add salt, cumin and chile flakes. Stir to combine. Cover and refrigerate until ready to use.
  2. Prepare grill. If using charcoal grill, let flames flare up and die down, about 20 minutes. If using gas grill, heat to medium-high.
  3. Wash okra and place on towel to dry.
  4. Place okra on grill. Heat until pods begin to brown, about 2–3 minutes. Flip with tongs or spatula and grill on other side.
  5. Layer yogurt, okra, peanuts and fresh mint onto plate for serving.