Charred Okra with Greek Yogurt

Photo by Justin Fox Burns

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4 servings

  • 2 cups Greek yogurt
  • 1 teaspoon cumin
  • Juice of two limes
  • 1 tablespoon sesame oil
  • 2 jalapeño peppers, roasted and diced
  • ¼ cup mint leaves, chopped
  • ¼ cup cilantro leaves, chopped
  • Salt and black pepper
  • 32 whole okra
  • ¼ cup olive oil
  • 1 cucumber, thinly sliced
  1. Place yogurt, cumin, lime juice, sesame oil, jalapeño, mint, and cilantro in a bowl. Mix well and season with salt. Set aside.
  2. Heat a grill to very hot. In a mixing bowl, toss okra with olive oil and season with salt and pepper. Grill okra until well-charred. Remove from grill.
  3. To serve, divide yogurt sauce amongst 4 bowls. Place okra right on top and garnish with
  • from Chef Kelly English, Memphis, Tennessee

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