Grilled Okra and Tomato Skewers

Name: Grilled Okra and Tomato Skewers
Yield: 8 servings (serving size: 1 skewer)
Ingredients: 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; ½ teaspoon ground red pepper; ⅛ teaspoon sugar; 2 garlic cloves, minced; Cooking spray

5 Ratings
5 Reviews

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.

By Joy Zacharia

Recipe by Cooking Light September 2006

Gallery

Credit: Howard L. Puckett

Recipe Summary

Yield:

8 servings (serving size: 1 skewer)

Nutrition Info

Directions

Step 1
Prepare grill.

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Step 2
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.

Chef's Notes

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 www.choosemyplate.gov.

Nutrition Facts

Per Serving:

44 calories; calories from fat 49%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1.3g; carbohydrates 5.5g; fiber 1.9g; iron 0.5mg; sodium 241mg; calcium 42mg.

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SuzanneM

08/07/2010

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.

JenRaj

06/07/2010

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!

AngieGP

09/03/2009

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.

Mimi1719

09/02/2009

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.

cjmelt76

08/22/2009

We had so much fresh okra from the garden that I doubled the basting sauce. Sweet onions, fresh grape tomatoes and crisp okra - the essence of summer on the grill!

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