Yield: 6 to 8 servings

1 pound fresh okra
12 wooden skewers, soaked in water for at least 30 minutes
¼ cup extra-virgin olive oil
1 teaspoon salt
½ cup soy sauce
3 tablespoons honey
2 tablespoons fresh orange juice
1 tablespoon chile-garlic sauce (Sriracha)
1 tablespoon whole-grain mustard
1. Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

2. Thread approximately 6 okra onto each skewer, piercing near the tops. Thread a second skewer through the bottoms of the okra. Repeat with remaining okra and skewers. Brush okra with olive oil; sprinkle with salt.

3. Grill over direct heat until tender and grill marks form, 3 to 4 minutes per side.

4. In a medium bowl, combine soy sauce, honey, orange juice, chile-garlic sauce, and mustard, whisking well. Drizzle 2 tablespoons sauce over grilled okra. Serve remaining sauce for dipping.