fried okra to try this out. Since then, we have fixed it three times. The first time we seasoned it with Tony Chachere's Creole Seasoning and the next two times I chose Lawry's Garlic Salt with Parsley Flakes. You can't go wrong with either and I will be experimenting with a few other seasonings soon. But, being the one-trick pony I am, if I like it, why change? And for those of you who avoid okra because of the slime, you won't find that here. (The picture above has olive oil in it by the way--not slime.)
Get your grill up to around 400-450 degrees and set the skewers on it.
Close the lid and let them cook for about 4-5 minutes.
Flip and do the same to the other side. And that's all there is to it. Just pop the end in your mouth, bite the stem off and pitch it.