Grilled Okra with Sriracha Lime Salt

By • July 5, 2013 24 Comments

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Author Notes: A departure from fried okra, this grilled take on this quintessential Southern vegetable is sure to convert even the most skeptical okra doubter due to the addition of Sriracha in salt form. Beth Kirby | {local milk}

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Serves 4

  • 2 tablespoons Sriracha
  • 3 tablespoons sea or kosher salt
  • 2 limes' worth of zest
  • 1 lime's worth of juice
  • Olive oil for brushing
  • 24 okra
  • Lime wedges for serving
  1. Heat oven to 200°F
  2. Spread Sriracha very thinly on a silpat-lined baking sheet. I use a small offset spatula.
  3. Bake 1 hour and 20 minutes or until Sriracha is completely dry. Cool and peel from silpat. Don't turn oven off.
  4. Grind to a powder either with a mortar and pestle or in a mini food processor. Be gentle if you use the latter.
  5. Add in salt, juice, and zest, then crush or pulse to combine.
  6. Spread mixture back on silpat and bake at 200°F for 1 1/2 to 2 hours until completely dry. Cool. Crush or process to salt consistency. Can be made ahead and stored in an airtight container.
  7. Heat grill, skewer okra, and brush lightly with olive oil. Sprinkle with Sriracha Lime Salt.
  8. Grill about 4 minutes per side. Serve with extra wedges of lime and Sriracha for dipping -- for those that like it extra spicy!

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