Words and Photos by: Jesse Jenkins, Gill Garden Center + Landscape Co.
I love okra – in gumbo, raw, fried, pickled, and especially grilled. If you planted okra late Spring or early Summer, you’ve probably got a bunch ready to eat right now. Try this super simple okra dish – great as a side for just about anything, or by itself.
Start with a couple big handfuls of fresh okra. No need to trim the tops, just rinse and leave whole.
· Juice of ½ a lemon
· Zest of ½ a lemon
· Pinch of smoked flaky sea salt
· Pinch of smoked paprika
· Pinch of black pepper
Toss the okra in the marinade, then skewer. I like using the 6” bamboo skewers for this recipe because they’re easy to flip on the grill and easy to serve. Let the skewered okra sit for about 30 mins to soak up some flavor.
· Juice of 1 lemon
· 1 clove garlic
· 1-2 tablespoons water
· ½ tablespoon good olive oil
· ½ tablespoon nutritional yeast
· Pinch of salt and pepper
Make a nice hot fire and grill the skewers on direct heat for about 2 mins per side until they’re roasted/slightly charred. Then serve the okra immediately with a little of the lemon tahini sauce drizzled on top – save some for dipping too. Best eaten outside!