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.
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
How to Make It
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.
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Yummy! I am not a huge fan of okra, but when it is fresh, and prepared in such a simple but tasty way, I wonder why I don't eat it more often.The heat of the oil baste was a good complement to the mild flavor of the okra, along with the tang of the tomatoes and onions. I served it as a side with grilled tri-tip. Pretty and delicious.
Delicious! and easy too. Made these two days in a row. Second time we didn't skewer them because I was lazy. Worked out fine. Even got some friends that never tried okra to eat them and I think I have a few converts!
Delish! I love okra and I'm always looking for ways to cook it where it stays a little firm. This was great! Nice display on the platter too. Served with flank steak and grilled corn on the cob. Cook it last. Much better warm than cold.
I was out of ground red pepper so I substituted red pepper flakes. It was great. We also added shrimp to the skewers and served it with red beans and rice. Great South Louisiana tastes. My husband said it's a keeper.