Okra Kebabs

grilled fish bass okra
Photo: Bobbi Lin


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Grill okra and scallion kebabs, turning a few times, until charred in places and softened, 6 to 8 minutes.

Related Articles