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
- Place yogurt, cumin, lime juice, sesame oil, jalapeño, mint, and cilantro in a bowl. Mix well and season with salt. Set aside.
- 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.
- To serve, divide yogurt sauce amongst 4 bowls. Place okra right on top and garnish with
- from Chef Kelly English, Memphis, Tennessee