This is the kind of kugel my relatives would cook for special occasions and the kind we’d purchase in a Jewish deli in the New York City region. Although there seem to be several varieties of this noodle pudding currently, for me, this is the true original. Put leftovers in the fridge.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 1 pound fresh okra
- ¼ cup melted butter
- ¼ cup Cajun seasoning
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Roll okra in melted butter and then in Cajun seasoning. Cook okra on the preheated grill until charred, about 2 minutes per side.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 1501 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Grilled Okra by Mr. Greekagojun. Brush then sprinkle; 6-8 mins per side. had a cookie sheet full. Yup, foil lined it & baked @425, 20minutes, turn, 20 more. Tasted after first 20, almost done, soft, cajun seasoning is pretty salty. Make your own Cajun seasoning.
I gave this 5 stars even though I didn’t have the Cajun seasoning, because the method was so simple and perfect and something I never thought of. I improvised by making my own mix with garlic powder, all purpose seasoning, seasoned salt and black pepper. Thanks for the inspiration. The okra had no slime (blew my mind) and tasted sweet from the grilling.
I did not have Cajun sauce, but I used salt garlic powder and curry and turned out wonderful! Loved okra this way, will definitely repeat!
PERFECT!!! I love the crunch and the flavor. What a great way to change up your okra. Followed the recipe exactly.
Went too heavy on the seasoning. Go light on the seasoning. Made some with no seasoning and it was excellent also.
I am in Rhode Island, so okra is not normally found at the grocery store. I can, however, somehow still grow it in the garden. 🙂 Last night, we grilled out and had already cooked up some bacon in the cast iron pan, so I brushed some of the leftover grease on the pods instead of using melted butter. We sprinkled on the seasoning. The recipe is a keeper. Thanks for sharing!
Excellent!!
Never grilled (or even thought about grilling) okra, but now I’m addicted to them! Everyone I’ve had try them falls in the love with them too. I use avocado oil (it’s a high heat oil perfect for grilling) along with french fry seasoning and they are PERFECT! Thank you! 🙂
We used this recipe for inspiration and incorporated some of the reviewers’ suggestions . . . We threaded the okra on two metal skewers, alternating directions (thanks to semajsmadda), brushed “the raft” with olive oil (thanks to chryan) and lightly seasoned with salt & Tony Chachere’s. Grilled 2.5 minutes each side for a nice char. EXCELLENT!
One of the best okra recipes and so simple. This has a crunchy and wonderful blend of texture that makes eating fresh okra a delight! We made with exact ingredients but changed the application. Butter was brushed on with a basting brush and seasoning was simply sprinkled on from the shaker. We used the skewer hint from another reviewer, and it worked perfectly. Cooking time provided in the recipe was just right.
I used a vegetable grill pan, substituted olive oil for the butter, and added a tiny bit of high-end balsamic vinegar before grilling. You want to make sure that you leave then long enough to cook through and get a little soft. Wonderful. Will definitely make again.
I found okra on sale, and came here to find out what to do with it. This recipe is great! I melted unsalted butter and added creole seasoning to it, then brushed it on the skewered okra. 3 to 4 minutes on the grill, and it was so good! I used less seasoning because I didn’t want it to be too salty, and used unsalted butter. We had to divvy the okra up evenly because everyone liked it so much. The okra stayed pretty firm, and didn’t get slimy at all. This will be on our regular grill rotation; we’re having it again tonight. I think I’ll try adding a bit of lemon juice to the butter this time, just for something different.
I made this with olive oil instead of melted butter for dietary reasons and used my favorite brand of Cajun seasoning. My husband really liked it, but I’m not as impressed with the result. I used fresh pods, not too big, and while the flavor was very good, the pods emerged from the grill rather tough and stringy. Mind you, I love good okra, so it is remarkable that I didn’t even finish my portion.
They looked beautiful, but maybe they were not charred enough? Still pretty slimy (but we love okra, so it was OK) Definitely a recipe worthy of experimentation! Will try to really blacken them over high heat next time
Love this!!! I didn’t exactly use cajun seasoning, but I used Big Green Egg seasoning that I normally put on my veggies and this wsa great. Yum!! Who knew okra could taste so good!!
YUM! This recipe was so simple and soooooo good. I put the okra on skewers and brushed it with melted butter, then sprinkled with seasoning. AMAZING!
We like okra most any it can be cooked, but hadn’t tried it grilled. After trying it grilled, I would have to say it is now our new favorite way to prepare okra. It is outstanding and really easy. We didn’t bother with the skewers. We just tossed them into a grilling basket and cooked them until they were good and brown.
Turned into a “must have” when we are grilling outdoors!!
This is great! I was worried about ‘slime’, but there was none after a light charring. Very good.
This is definitely my new favorite vegetable dish…seriously delicious!
8.24.12 … https://www.allrecipes.com/recipe/185564/grilled-okra/ … 1/4c cajun spices in 1/4c oil thickened it too much so added addt’l 1/4c oil. I didn’t weigh okra, but had a cookie sheet full. Yup, foil lined it & baked it@425, 20minutes, turn, 20 more. Tasted after first 20, almost done, soft, cajun seasoning is pretty salty. Lessons learned: Since the spices thicken the oil, too much stays on initially. The oil then bakes off & okra won’t get crisp sitting in oil. Using butter, I thought it would burn too fast; & didn’t want to waste it if it wasn’t good anyway. Oil isn’t so expensive. 🙂 Sooo, if we have too much okra next year, I’ll toss the okra in oil without the spices in it. Then sprinkle them on once on the pan & again after turning. I let it sit in the oven passed the second twenty with the heat off & it wasn’t so pretty; but, again, we could eat it & the saltiness wasn’t too much – just more than I expected compared to the hot cajun taste. Note4Me: Use skewers alternating ends of okra. Put seasoning in butter or just sprinkle, not roll. Six to eight minutes on each side.