Food & Cooking Recipes Appetizers Finger Food Recipes Okra Kebabs By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 14, 2018 Print Share Share Tweet Pin Email Photo: Bobbi Lin Servings: 4 Ingredients 1 packed cup cilantro sprigs 12 scallions, dark-green tops chopped, and white and light-green parts cut into 2-inch pieces Zest and juice of 1 lime, plus 2 limes quartered 2 teaspoons red-pepper flakes 1 tablespoon Arabic Seafood Spice Blend 2 teaspoons green mango pickles ½ cup extra-virgin olive oil, plus more for grill Kosher salt and freshly ground black pepper 1 pound okra, trimmed Directions 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. Print