Add a pop of flavor to your cookout routine with our easy 4-ingredient Keto Grilled Okra with zesty TAJIN® seasoning. It’s a crispy low carb side dish or snack with a spicy kick. Ready in just 5 minutes – making it one delicious “fruit” on a skewer.
Yep, okra is technically a fruit because of the seeds. However, we treat it like a vegetable in savory dishes like our Indian spiced okra and Chinese okra stir fry. In this recipe post we are going to show you how to cook okra so it’s not slimy but instead crunchy, tender, and full of flavor. So, let’s get started.
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Ingredients
Fresh Okra – Did you know there are over 60 known okra varieties around the world? In the US, the Clemson spineless okra is the most common. There is even a red okra. You can use any type of “fresh” okra you desire. However, you cannot use frozen or previously cooked okra in this recipe because you will end up with slimy okra. More on that later.
Olive oil – or oil of choice to prevent sticking to the grill.
Tajín® Seasoning – is a gluten-free Mexican seasoning mix made with chili peppers, lime, and sea salt.You can easily exchange this spice mixture with chili powder - so don’t worry if you do not have it on your spice rack. Just as an FYI, this post is not sponsored in any way. We just love this spice because it is delicious on cut fruit like pineapple, spices up grilled mango chicken and fun to add to cocktails.
Lime Juice – Adds a pop of brightness to the okra on the grill and prevents it from going from crunchy to slimy.
Low Carb and Keto Friendly
With less than 1 net carbohydrate per serving, keto grilled okra with tajin seasoning is the perfect way to align with your culinary goals of eating healthy. Serve keto grilled okra along chicken kabobs or grilled shrimp and maybe a starter of caprese salad skewers because everything is more fun to eat on a stick.
Equipment Needed
- Gas grill, BBQ grill or alternatively you can use a grill pan on the stove top. Our preferred method is a standard gas or BBQ grill as it adds that delicious smokey charcoal flavor to the dish.
- Wooden/metal skewers or a vegetable grill basket so the okra does not fall between the grill grates.
How Do You Grill Okra?
- Preheat the grill to medium high heat. Soak wooden skewers (so they do not burn on the grill) or grease your vegetable grill basket.
- Toss fresh whole okra with olive oil, Tajin® seasoning (or chili powder) and salt and pepper to taste.
- Use 2 skewers and thread on the okra on them or place them on a grill plate. This keeps them secure and easier to turn.
- Grill okra over medium high heat for 2 minutes on each side until lightly charred but still crisp.
- Remove okra from the grill and squeeze over fresh lime juice to taste.
What Temperature Should the Grill Be?
If you are lucky enough to have a working thermostat on your grill, you will want to shoot to around 400°F to 425°F (204°C to 218°C). We give a range as we know it is difficult to target an exact temperature on a grill. This is approximately medium-high heat.
How to Cook Okra That is Not Slimy?
These recipe tips and hacks will help you make the best crispy but tender grilled okra.
- Dry Okra Pods Well After washing: Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra.
- Keep Okra Whole: Do not remove the ends or cut in half.
- Cook Fast! Use Medium – High Heat! The longer the okra sits on the grill to cook the more potential there is for it to get slimy.
- Give Okra Pods Space to Cook: Don’t overcrowd your grill basket or place too many okra pods on your skewers. The grilled okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
- Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill.
- Add lime juice: The acid helps reduce any slimy consistency.
Recipe Variations
- Substitute Tajin® Seasoning with dried chili powder.
- Add a little lime zest before serving your keto grilled okra.
- Enhance the Tex Mex flavors by adding a little dried ground garlic powder and cumin before grilling.
- Serve with garlic chili oil.
What to Serve with Grilled Okra?
We are all about keeping things simple. If you already have the grill prepped and ready to go, serve crispy okra as a side to dish for yakitori, lamb kabobs, burgers or even feta stuffed mushrooms.
Try these Tajin spiced okra as a low carb appetizer along with Asian beef roll ups to maintain your low carb diet.
Frequent Asked Questions (FAQ’s)
The best way to prepare okra is to cook it over medium-high heat and either grill, air fry or quickly stir fry. Longer cooking methods like gumbo or soups may cause the okra to get slimy. Okra is a mucilaginous vegetable so the longer it cooks the sugars breakdown causing a gooey substance to be released. The texture is exactly why most people do not like to eat okra. Grilling over medium high heat results in a tender but crispy okra – no slimy texture.
Yes, you can eat the whole okra including the stem and seeds. Everything is edible.
When shopping or picking fresh okra, you will want to choose firm bright okra pods that do not have any blemishes, soft or brown spots. They should have a light vegetal aroma and should not have a moldy odor. If the edges are sticky or slimy, do not use these for grilling. Okra is best cooked within 2 to 3 days of harvest for the freshest flavor and crispy texture.
According to a study in the Contact Dermatitis Journal, the proteolytic enzyme of okra may be responsible for development of irritating contact dermatitis. To prevent itching when picking fresh okra, wait until the morning dew has evaporated before handling the plant. Additionally, wear long sleeves, long pants, and gloves for protection.
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Keto Grilled Okra with Tajín
Ingredients
- 12 whole okra
fresh or about 4 medium okra pods per person. Leave them whole, do not bother trimming the tops off. - 2 tablespoons olive oil
- 1 teaspoon Tajin Seasoning or dried chili powder
- salt and pepper
to taste - 2 tablespoon lime juice or juice of one lime
Instructions
- If using wooden skewers, pre-soak in water for at about 30 minutes to prevent burning on the grill. You can also use metal skewers or a vegetable grill basket. Preheat the BBQ or gas grill to a medium high heat: 400°Fto 425°F (204°C to 218°C). If using a grill pan on the stovetop, see the recipe notes below.
- Make sure your okra are dried completely after rinsing- very important step. In a large bowl, mix together okra, olive oil, Tajin spice seasoning (or chili powder) and salt and pepper to taste and mix well.
- Place the okra on the skewers or lay flat them flat on a vegetable grill grate - being careful to leave room between each okra and no overlapping. I used two skewers side by side and threaded each okra on in two spots. This will give you more stability when turning them on the grill.
- Grill okra for about 2-3 minutes on each side or just until some grill marks are showing on the okra. Remove from Grill. Squeeze fresh lime juice on top of the grilled okra.
- Enjoy your keto friendly side dish or appetizer while warm or at room temperature.
Storage and Reheating
- Leftover keto grilled okra can be stored in a covered container in the refrigerator for up to 3 days. We do not recommend freezing them due to texture issues. To reheat in the air fryer, preheat to 350 degree F for about 3-5 minutes or until toasty warm.
Video
Notes
- Dry Okra Pods Well After washing: Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra.
- Cook Fast! Use Medium – High Heat! The longer the okra sits on the grill to cook the more potential there is for okra to get slimy.
- Give Okra Pods Space to Cook: Don’t overcrowd your grill basket or place too many okra pods on your skewers. The okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
- Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill.
- Add lime juice: The acid helps reduce any slimy consistency.
- Preheat stovetop to a medium high and turn on your stovetop exhaust.
- Place okra in the grill pan, being careful to leave room between each and no overlapping.
- Grill the okra for 2-3 minutes per side or until tender but crisp.
Nutrition
Heidi | The Frugal Girls says
This is such a fabulous recipe for summer grilling. I especially love the combination of the Tajin spice and lime juice. YUM!
HWC Magazine says
Thanks so much Heidi! Grilled okra is one of our favorite veggies to have on the BBQ in the summer. We think you are going to love that pop of flavor.
Jeff the Chef @ Make It Like a Man! says
I have to confess that I'm not the biggest fan of okra, but I've never had it prepared in this way. It really does sound good!
HWC Magazine says
Hi there Jeff. We know what you mean about okra. However, grilling okra keeps them crisp but tender without any of the sludge that happens when you cook it slow in a gumbo. Try it and let us know if you change your mind about okra. Take Care
Hannah says
What fun! I absolutely love okra but honestly never thought about grilling them like this. Totally perfect for a 4th of July backyard BBQ in Texas. 😉 I've gotta grab some at the store today!
HWC Magazine says
Happy 4th to you! About 15 years ago, I wanted to grill a vegetable along with our yakitori whilst living in Japan. Asparagus was over $2 USD just for 4 little stalks. Therefore, I reached for a small container of okra for half the price - thew them on the grill and they were magical. We have been making them ever since and swapped out the Shichimi Togarashi (spicy peppers) for Tajin.
Karen (Back Road Journal) says
I've never had an okra dish that I didn't enjoy. I never would have thought to grill it but I'm sure I would like your spicy grilled version.
HWC Magazine says
Thank you Karen! Okra prepared on the grill stays extra crispy. I hope you try it soon as the hint of spice and lime are a zesty addition.
Becky says
Reminds me of yakitori place near my home in Hokkaido
JimmyGrillerMaximus says
Happy to see some southern food here
Shumaila The Novice Housewife says
I love okra but have never tried grilling it. Am always looking for new ways to try the vegetable and will surely try it out.
Healthy World Cuisine says
I think grilling is my favourite way to prepare okra. I don't like them when it is deep fried as it is too greasy and in a curry they transform into a strange texture. I also like it pan roasted in the oven and that is my second favourite way to eat okra.
rika@vm says
Oh goodness, these grilled and seasoned okra look absolutely tasty! I’ve never had skewered okras before, but that looks like a fun BBQ snack to have around! Lime juice is perfect…it goes well with anything and gives a tangy kick!
Healthy World Cuisine says
Thank you very much! Sometimes after I grill the okra, we sprinkle with black/white toasted sesame seeds or make a fun dipping sauce as these are a delicious little treat.