Kebabs are a favorite way to grill meat and vegetables. This recipe features an unusual, delicious grilled okra. Grilling infuses the pods with smoky flavor, and it allows them to maintain their firm texture.
8 fingerling potatoes, each cut in half lengthwise
2 tablespoons chopped fresh parsley
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons whole-grain Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt, divided
1 cup (1-inch-square) cut red bell pepper
16 small okra pods
8 shallots, peeled and halved
1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes
1 medium yellow squash, halved lengthwise and cut into 1/2-inch slices (about 2 cups)
How to Make It
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.
Combine parsley and the next 6 ingredients (through black pepper) in a large bowl, stirring well; stir in 1/4 teaspoon salt. Add potatoes, bell pepper, okra, shallots, beef, and squash; toss well to coat. Cover and chill 1 hour.
Thread vegetables and beef alternately onto each of 8 (10-inch) skewers. Sprinkle kebabs evenly with remaining 1/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.