Keto Grilled Okra with Tajín
This easy 4-ingredient keto grilled okra recipe with zesty Tajín seasoning is ready in just 5 minutes! Best crispy low-carb side or snack with a spicy kick.
Servings: 4 skewer with 4 whole okra
Calories: 66kcal
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
Recipe Tips:
- 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
Serving: 4okra pods | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 56mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg
