Food & Cooking Recipes Appetizers Finger Food Recipes Okra Kebabs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It 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. Rate it Print