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
Dawn says
Looks beautiful! I never thought of grilling Okra before putting it into a stew, but that might make it taste even better!
Healthy World Cuisine says
Thank you Dawn! Okra has a tendency to take on a slimy texture when it is over cooked or cooked in a pot with other things. Maybe you can grill or roast your okra and then chop and then sprinkle on top of you jambalaya just as you are ready to serve. My mom used to bread and fry okra and I know that is totally unhealthy but it also keeps okra a nice texture and is delicious. Have a super weekend. BAM
bitsandbreadcrumbs says
Love the looks of this chili lime grilled okra BAM. It reminds me if a local Indian Street food restaurant that makes chili lime okra fries but your dish is healthier and your okra is whole. May need to give these a try next time I get my hands on some fresh okra.
Healthy World Cuisine says
Hello Brenda, so glad to have you visit! Okra is also used in a lot of Indian dishes. I think okra can stand up to all of the vibrant spices as it has a very mellow taste. Take Care, BAM
Peri's Spice Ladle says
Bam, I've missed so much! Congratulations on moving your site...it looks absolutely lovely and food is divine, as always:) The okra with chili and lime is a must try...very soon.
Healthy World Cuisine says
Thanks so much for the visit and hope you are doing well. I am so delighted to have made the move to self hosting. A lot of work but so worth it in the end. Take care, BAM
cheri says
Hi Bam, I have had good times and bad times wit okra, will try grilling, fantastic idea. Absolutely love your view, I would be grilling most meals outside if I could just to enjoy the sights.
Healthy World Cuisine says
Hello Cheri, we call this our million dollar view and it really is gorgeous, stunning sunsets and I even caught a big rainbow right before the typhoon came. Take care, BAM
Robyn says
Such a great idea to grill it, Bobbi. I'm with you, the texture is a big problem for me in most dishes and this method never occurred to me. The lime and chili peppers are such a perfect addition! I`m going to make this for all the family BBQ`s this summer. Thanks goodness everyone in the family loves to try new things.
Your sunset pic is dreamy! I would be a happy girl on that balcony, too! Enjoy your weekend, Bobbi.
Healthy World Cuisine says
Thank you Robyn! Tis the season fro grilling and I love to make everything outside so I am sure there will be other veggies that I will be experimenting with on the grill this year. I don't like to cook some things on the grill and have some things in the oven and on op of the stove as I don't want to miss out on those pretty sunsets. Have a wonderful weekend and take care, BAM
Natalie says
Interesting way to cook up okra, a must try!
Healthy World Cuisine says
Thanks Natalie.
Choc Chip Uru says
This okra looks so similar to bindhi, except a crispy version (bindhi is an indian curry) 😀
Delicious looking recipe, I really want to try it
Cheers
Choc Chip Uru
Healthy World Cuisine says
Hello CCU, it certainly is. Bhindi curries have okra in them as well. I think okra can stand up to strong spices because of their mellow flavour.
GourmetGetaways (@GourmetGetaway) says
Whoa! Thanks for the tip in keeping okra crisp! This is one of the underappreciated veggies, I must say.
Julie
Gourmet Getaways
Healthy World Cuisine says
Hi there Julie! I agree. It is time to reinvent those childhood veggie memories into some new and interesting.
Tandy | Lavender and Lime says
I have never tried okra before. This is an ingredient we don't see much of here 🙂
Healthy World Cuisine says
I am sure that South Africa has some very unique vegetables that I could never find in Asia. I love South African dishes as it has influences from so many countries. Delicious! Take Care, BAM
ohlidia says
I LOVE okra Bam and what a wonderful new way to prepare them. So simple and yet, I'm sure, quite yummy!
Healthy World Cuisine says
Thank you so much! I have missed you. I am on my way to check out what you have been cooking in your kitchen. Take Care, BAM
Maureen | Orgasmic Chef says
I can't get past the okra slime. That might make me a bad person but I didn't grow up with okra in Maine. 🙂 I think I might like it on the BBQ.
Healthy World Cuisine says
I also cannot stand okra when it is cooked in a pot of stew. However on the grill, it has the texture of an al dente string beans, really good. I promise no slime! Take Care, BAM
kitchenriffs says
I like the flavor of okra, a lot, although I'm not a big fan of slimy okra. In something like a jambalaya I add it at the end, so it doesn't have a chance to get slimy. Love the idea of grilling it -- I've never had it this way. Deep-fried okra is good too (slice it up, bread the slices, and fry) but it's totally unhealthy! Anyway, good post -- thanks.
Healthy World Cuisine says
I also love deep fried okra. I love to fry the okra and then put on top of my jambalaya as a garnish. Have you ever tried that, it is so good. Okra is really nice grilled too as you can taste the delicious natural flavour of the okra and a bit healthier option. I decided to add chili and lime as my okra are from Thailand. Whenever I think of delicious dishes from Thailand, a hot bird chill pepper is not far away from ending up in the dish. Wishing you a super weekend and I am on my way over for a visit and hoping you a delicious new cocktail to celebrate this weekend. Take Care, BAM
ChopinandMysaucepan says
Dear BAM,
I've never thought of grilling okra this way but I can imagine the beautiful smoky aromas from the BBQ. I would love a side of sambal to go with the lime too.
Healthy World Cuisine says
Thank you for your kind comment and a side of samba sounds lovely to pair with this dish. Great idea. Take care, BAM
Eha says
First things first! Have just looked up the passage of the typhoon and hope and pray it does not cause as much trouble as it did in the Philippines! Fingers firmly crossed!!!!! Okra - to me and local foodie friends it has always been a bit of a Cajun vegetable ex Louisiana 🙂 ! Something fun to try when it occasionally appears in our supermarkets!! Love your grilled recipe: chilli and lime - how could one not!!!! Yea, the slime - if not properly cooked, it may kind'of appear in the mouthfeel of gumbos etc . . . I just cook in a way I hope avoids it:) ! Have a great weekend once the heavens have decided to behave again!!!!
Healthy World Cuisine says
The typhoon as come and gone and all is well in Hong Kong. Thanks for your prayers. The heavens are behaving and we actually have a bit of sun poking through the clouds this morning. My okra were actually from Thailand so that immediately made me think of bird chilis and limes. I know a completely different twist on the Louisiana traditional fare... Wishing you a super weekend. Take Care, BAM
nancyc says
This sounds like a great way to make okra–much healthier than fried!
Healthy World Cuisine says
Thanks Nancy. I do try to make things a bit healthier when I can. My boys loved this so I know we will be enjoying it more often.