Okra Kebabs Recipes

SHRIMP AND OKRA KEBABS

Steps:

• Preheat a grill to medium and brush the grates with vegetable oil. Whisk 2 cups water, the sugar and 2 tablespoons Old Bay in a large bowl until the sugar dissolves. Add the shrimp and set aside 10 minutes to marinate.
• Remove the shrimp from the marinade and pat dry with paper towels. Toss the shrimp with the olive oil in a large bowl and season with 1 teaspoon Old Bay. Thread the shrimp, okra, wax beans and scallions onto eight 10-inch skewers; set aside.
• Combine the melted butter, sherry, Worcestershire sauce, lemon juice and the remaining 1 teaspoon Old Bay in a small bowl. Grill the kebabs until marked and the shrimp are just cooked through, 2 to 3 minutes per side. Remove from the grill and brush with some of the sherry butter. Serve with lemon wedges and the remaining sherry butter.

OKRA KEBABS

Steps:

• In a food processor, combine cilantro, scallion tops, lime zest and juice, red-pepper flakes, spice blend, green mango pickles, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer to a medium bowl.
• Add okra and white and light-green parts of scallions to marinade and toss to combine. Thread 8 skewers, alternating okra and scallions and ending with a lime quarter.
• Preheat grill for direct-heat cooking (medium-high on a gas grill) or a grill pan over medium-high. If using grill, brush grates with oil.
• Grill okra and scallion kebabs, turning a few times, until charred in places and softened, 6 to 8 minutes.

LOWCOUNTRY OKRA AND SHRIMP KEBABS

Steps:

• Preheat a grill for direct cooking over medium-high heat.
• Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.
• Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.
• Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

ROASTED OKRA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.

GRILLED SEA BASS FILLETS WITH OKRA KEBABS

Steps:

• In a food processor, combine onion, garlic, spice blend, cilantro, green mango pickles, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth; set marinade aside.
• Use a sharp knife to cut 3 slits, about 1/2 inch deep, through the skin of each fish fillet.
• Place fillets in a shallow dish and coat them completely with marinade. Cover and refrigerate for 30 minutes.
• Preheat a nonstick grill pan over medium-high. Grill fish, skin-side down, until lightly charred, 3 to 4 minutes. Turn fish and continue grilling until fish is cooked through, about 3 minutes more. Serve with okra kebabs and garnish with lemon wedges and cilantro sprigs.