Grilled Okra & Tomato Skewers
These Grilled Okra & Tomato Skewers are a quick and healthy summer side, featuring smoky, tender okra and sweet, bursting cherry tomatoes, lightly charred to perfection on the grill.
For 4 servings
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
Wash and thoroughly dry the okra pods. Trim off the very ends, being careful not to cut into the pod itself, which can release mucilage. Wash the cherry tomatoes.
In a medium bowl, combine the trimmed okra and cherry tomatoes. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss gently to ensure all vegetables are evenly coated.
Carefully thread the okra pods and cherry tomatoes alternately onto the soaked skewers. Aim for 4-5 pieces of okra and 3-4 tomatoes per skewer, leaving a small space between each piece for even cooking.
Place the prepared skewers directly on the preheated grill grates. Close the lid if possible to maintain heat.
Grill for 6-8 minutes total, turning the skewers every 2-3 minutes, until the okra is tender-crisp with visible char marks, and the tomatoes are slightly softened and beginning to burst.
Remove the skewers from the grill. Let them rest for a minute or two before serving.
Serve immediately as a vibrant side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1"Preventing Sliminess": The key to non-slimy okra is high heat and minimal moisture. Ensure okra is completely dry before oiling and grilling, and don't overcrowd the grill.
- 2"Soak Wooden Skewers": Always soak wooden skewers for at least 30 minutes before grilling to prevent them from catching fire. Metal skewers are a great reusable alternative.
- 3"Even Cooking": Try to select okra pods that are similar in size for more consistent cooking. Don't pack the vegetables too tightly on the skewers; leave a little space for heat circulation.
- 4"Don't Overcook": Grill just until the okra is tender-crisp and charred. Overcooking can make it mushy.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a dash of cayenne pepper to the seasoning mix before grilling for an extra layer of heat.
Herbaceous TwistHerbaceous Twist
Toss with fresh chopped herbs like oregano, thyme, or basil immediately after grilling for a fragrant, aromatic finish.
Mediterranean FlairMediterranean Flair
Drizzle with balsamic glaze or a sprinkle of crumbled feta cheese immediately after removing from the grill for a tangy, savory boost.
Why this is on our healthy list.
Rich in Fiber
Okra is an excellent source of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Antioxidant Powerhouse
Both okra and tomatoes are packed with antioxidants like Vitamin C, Vitamin K, and lycopene, which help protect cells from damage and support overall health.
Low Calorie & Nutrient-Dense
This dish is naturally low in calories but high in essential vitamins and minerals, making it a healthy, guilt-free addition to any meal.
Frequently asked questions
The best way to prevent okra from becoming slimy is to cook it quickly over high heat, such as grilling or stir-frying, and ensure it's completely dry before cooking. Avoid overcooking or stewing it.
