Grilled Okra and Tomato Skewers

Grilled Okra and Tomato Skewers Recipe
Howard L. Puckett
Grill these appetizers when you cook Grilled Herb Grit Cakes. Assemble skewers the night before; brush them with the oil mixture before grilling. Flavor oil mixture with dried ground herbs to suit your taste. Look for okra pods of similar size to assure even grilling.


8 servings (serving size: 1 skewer)

Recipe from

Cooking Light

Nutritional Information

Calories 44
Caloriesfromfat 49 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.3 g
Carbohydrate 5.5 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 241 mg
Calcium 42 mg


2 small onions, each cut into 8 wedges
24 okra pods (about 3/4 pound), trimmed
16 cherry tomatoes (about 1/2 pound)
4 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon water
1/2 teaspoon ground red pepper
1/8 teaspoon sugar
2 garlic cloves, minced
Cooking spray


Prepare grill.

Divide each onion wedge into 2 equal pieces. Thread 3 okra pods, 2 cherry tomatoes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers. Combine olive oil, kosher salt, and the remaining ingredients except for cooking spray in a small bowl, stirring with a whisk. Brush olive oil mixture over the skewers. Place the skewers on a grill rack coated with cooking spray, and grill skewers for 3 minutes on each side or until tender.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Joy Zacharia,

Cooking Light

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note