Ingredients 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 2 tablespoons Lemon Olive Oil Kosher salt 1 teaspoon ground cumin ½ teaspoon dried chile flakes 1 cup roasted, coarsely chopped peanuts 3 tablespoons chopped mint leaves

Directions 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. Heat grill 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.Brush okra “ladders” on both sides with Lemon Olive 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 juice over top, then dust with cumin and chile flakes.

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