Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. Transfer the grilled okra to a platter to cool and then remove the skewers when cool enough to handle.
Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Cook until the pods begin to char slightly, about 2 minutes flip and grill the okra on the opposite side about 2 minutes more. Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods.Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees).My husband would still prefer the classic fried okra every once in a while, but for me (and whoever is cleaning the kitchen) roasting can’t be beat. While oven roasted okra doesn’t have the same “crunch” as the fried variety, the true okra taste also isn’t overpowered by a thick coating. In this version, the cumin provides a smoky flavor while the light seasoning of salt and pepper let this green jewel’s flavor shine through. Down South, okra is often used as a thickener for soups and stews, most notably gumbo.
What about the slime? Will it get crisp? But as it turns out, my family loves oven roasted okra. Okra’s defining characteristic - the sliminess that develops as it cooks - can be a turnoff for some. Cook on the grill in either a fish basket (single layer) or on skewers. I didn’t always think this was an option for okra. Combine the olive oil, paprika, cumin, garlic, salt and pepper together in a large bowl. So what’s an easy way to get this veggie prepped and cooked with hardly any fuss and no constant monitoring? Oven roasting. Close grill lid and cook for 10-12 minutes, flipping okra 1- 2 times during cooking. Pair with grilled proteins like hanger steak, piri piri shrimp, or beef suya skewers. Serve with mayo dip, spicy aoili, or roasted red pepper sauce. (If using foil pan, skip oiling the grill and put foil pan on top of hot grill grates. Serving Suggestions Top with additional seasoning. Oil grill grates then place kabobs on hot grill grates. While coating and frying cut okra is a southern staple, it’s not always the fastest way to get this veggie on your weeknight dinner table (not to mention the clean-up and “fried” smell left lingering in the house). Brush all sides of the vegetables with olive oil, then sprinkle with salt and pepper. Thank you for supporting my site! Oven Roasted Okra This post may contain affiliate links, which simply means I may earn a commission off of links at no extra cost to you. (Here’s a hint: pointer-finger sized is just about perfect!) If you are using purple okra, cook until the purple color deepens. Close the grill cover and cook until the okra's green color heightens and grill marks or charred edges appear about 4 to 5 minutes. You’ll find great info on picking (or choosing at the farmers’ market) here. Place the okra on the grill (being careful that smaller pods are placed so they run perpendicular to the cooking grate so they don't fall through). The principal use of okra is in soups like gumbos and various culinary preparations in which meats form an important factor. They’re used to make things like soups, sauces and salads. The fruits of the okra plant are preserved by pickling or drying and grinding into powder. For any recipe, or raw okra eating, you want to make sure you pick them at the right size. Okra can be boiled, fried, steamed, grilled, battered or eaten raw.
0 kommentar(er)
