Grilled Spiced Okra with Garlic-Lemon Yogurt Sauce
Yields: 4-6 servings
  • 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: flaked sea salt
  1. Heat a large cast-iron grill pan over medium-high heat; grease with oil.
  2. In a small bowl, whisk together yogurt, mint, lemon juice, garlic, ¾ teaspoon kosher salt, and ¼ teaspoon pepper; set aside.
  3. In a large bowl, whisk together coriander curry powder, remaining 1 teaspoon kosher salt, and remaining ½ teaspoon pepper. Add okra and 1 tablespoon oil, tossing until well combined.
  4. 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.
Recipe by Louisiana Cookin at