Grilled Okra and Chili Skewers

The best way to cook these ladies’ fingers is to grill them with something you like. This grilled okra and chili skewers recipe tells you how you can grill and serve okra in an unusual way.

Okra is one of the vegetables heralding the arrival of summer. Maybe that is the reason why I like these little yummy things so much. When the season comes, I usually cook okra in two ways: I grill them or I make one pot okra chicken stew. The first is a great snack especially when wrapped in tortilla with some rice and the latter makes a great maincourse for a summer dinner.

Until very recently (I mean yesterday), I just grilled ladies’ fingers on skewers and ate them by just adding some spice. But yesterday we ordered some sushi for dinner and I got the inspiration to wrap the okra and chili in tortilla and then cut it like sushi. Actually the result was very nice. Eating even a lot of fingers won’t help you to overcome your hunger, but with these sushi slices you can overcome your hunger easily.

The key to taste of the okra lies behind its freshness. It is very easy to understand: If the okra is totally green (or purple) that’s OK. If it has started to go black on edges, that’s the sign of going stale. Don’t buy okra unless really fresh.

This grilled okra and chili skewers recipe is a really hot idea! If you don’t like hot peppers, you can replace the chili with any other type of pepper or cherry tomatoes. Grilled okra with tomatoes sound really yummy! Whatever you use, brushing some olive oil is crucial for a better grilling experience. I prefer adding the spice after grilling, but you can mix the spices and olive oil and brush that spicy oil for stronger flavors.

Serves 2

Grilled Okra and Chili Skewers

This grilled okra and chili skewers recipe tells you how you can grill and serve okra in an unusual way.

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

Spice mixture
• ½ tsp pink Himalayan salt
• ½ tsp dried thyme
• ½ tsp crushed red pepper
Rice
• ½ cup rice
• 1 ½ tsp salt
• 1 tbsp butter
• ½ tbsp. olive oil
• 3 cup boiled water
Skewers
• 10 soaked skewers
• ½ lb okra
• 1 tbsp olive oil
• 3-4 chili peppers
• 2 pieces tortilla bread

Instructions

Rice
1. Add 2 cups hot water and 1 tsp salt over the rice (should rest minimum 1 hour)
2. Rinse the rice until clear water runs and drain
3. Put the oil and butter in a pan
4. Melt the butter and add the rice
5. Stir for 5 minutes on low heat
6. Add 1 cup hot water and ½ tsp salt
7. Cook for 14 minutes on low heat until all water is absorbed (lid closed)
8. Turn off the cooker, open the lid, cover the pan with paper towel and close the lid tight (should rest 15-20 minutes)
Skewers
9. Skewer the okras and halved chili
10. Brush olive oil on both sides
11. Grill on both side until starts changing color
12. Put some rice and a few skewers on tortilla bread
13. Wrap and slice

6.6.15

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