Food Culture of the South
1 cup whole-milk greek yogurt
1 large garlic clove, peeled
1 lemon,½ teaspoon kosher salt
6 wooden skewers, soaked in water
1 pound fresh okra pods
1-2 tablespoons peanut oil,Kosher salt
1 teaspoon ground cumin
½ teaspoon dried chile flakes
1 cup roasted, coarsely chopped peanuts
3-4 tablespoons chopped mint leaves|
“Okra takes well to the flavors of India. I love the flavor of the char combined with the tartness of the lemon and yogurt, the heat of the chile, the depth of the cumin, the sting of the raw garlic, the coolness of the mint, and the crunch of the peanuts.” —Steven Satterfield
- Add yogurt to a small bowl and, using a microplane, grate garlic clove into bowl. Zest lemon, setting lemon aside for later use. Add zest and salt to bowl and stir to combine. Cover and refrigerate until ready to use.
- If using a charcoal grill, place a mix of natural charcoal and pecan, apple, or hickory wood onto bottom grate and light. Let flames flare up and die down, about 20 minutes. If using a gas grill, heat to medium-high.
- Arrange okra pods side by side on work surface with all tips facing same direction. Holding pods in place with one hand, thread skewer about ½-inch from top of each, leaving at least 1-2 inches on either side of skewer. Thread a second skewer about ½-inch from bottom of each pod. Repeat with more skewers until all pods are secured.
Chef Tip /// A vegetable grill basket will keep okra from rolling around and slipping through the grates, but this double-skewer method works just as well.
- Brush okra “ladders” on both sides with peanut oil; sprinkle evenly with kosher salt and place on hot grill. Grill until pods begin to brown, about 2-3 minutes; flip and grill on other side.
- Spread yogurt across a plate or platter. Remove okra from skewers and arrange over top, garnishing with, peanuts and fresh mint. Squeeze fresh lemon juic over top, then dust with cumin and chile flakes.
- Recipe from Steven Satterfield of Miller Union, Atlanta, Georgia