GRILLEDGRILLEDSPICEDSPICEDOKRAOKRA
WITHWITHGARLGARLIC-LEMONC-LEMON
YOGURTYOGURT SAUCESAUCE
MAKES 4 TO 6 SERVINGS
Boldly spiced yet super simple to throw
together, this grilled okra is sure to become
a summer favorite.
⅔ cup whole-milk plain Greek yogurt
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
2 cloves garlic, grated
1¾ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
1 teaspoon ground coriander
½ teaspoon curry powder
1 pound small fresh okra pods, trimmed
1 tablespoon vegetable oil,
plus more for greasing pan
8 wooden skewers, soaked in
water for 30 minutes
Lemon wedges, to serve
Garnish: fl aked sea salt
- Heat a large cast-iron grill pan over
medium-high heat; grease with oil. - In a small bowl, whisk together
yogurt, mint, lemon juice, garlic,
¾ teaspoon kosher salt, and
¼ teaspoon pepper; set aside. - In a large bowl, whisk together
coriander, curry powder, remaining
1 teaspoon kosher salt, and remaining
½ teaspoon pepper. Add okra and oil,
tossing until well combined. - Thread okra onto skewers. Cook
until tender and grill marks form,
about 3 minutes per side. Serve
immediately with lemon wedges and
yogurt sauce. Garnish with sea salt,
if desired.
Kitchen Tip: For more-distinct grill marks,
while cooking, lightly weigh okra down with a
small sheet tray topped with a canned good.
Be sure to use oven mitts or kitchen towels
when moving the sheet tray. It can get quite
hot over the grill pan.