Grilled Okra and Pepper Skewers With Different Varieties

A straightforward side dish of grilled okra and pepper skewers captures the essence of midsummer on a single dish. 

You’ll be surprised to hear that pepper and okra skewers are among the greatest ways to eat the vegetable. Spiralized whole okra is grilled till it chars, accompanied by sweet peppers. 

The resulting vegetables, when grilled, are delicate and crisp, and they’re perfect for dipping into a mustard sauce that’s rich in umami. We think it’s a fantastic vegetarian alternative as well as a barbecue home run.

The Goodness of Okra and Pepper Skewers

The occasionally slimy texture of okra may be intolerable to some, but culinary historians think this underappreciated vegetable doesn’t get the recognition it deserves. Okra is a gift that we call “without which New Orleans gumbos and many of our summertime succotash definitely would not be similar.”

If you’re against okra, it’s likely because you haven’t discovered the ideal cooking method. The secret to preparing this root vegetable is to let it do its thing without interfering. Its slipperiness increases with the amount of slicing. That being said, there is an easy fix if you don’t enjoy the slime. 

Try not to cut it too much, or leave it whole. Discover a whole new way to savor these summertime veggies by learning how to prepare these grilled pepper and okra skewers. 

The Ingredients

These easy skewers are a great way to highlight peppers and okra, and they might end up becoming your new favorite. You’ll need the following to create grilled pepper and okra skewers: 

• Anchovy Paste

It gives the sauce a rich umami taste and delicious depth. If you want to keep the meal vegan, replace it with soy sauce or Worcestershire sauce.

• Olive oil

To aid with roasting and prevent the veggies from adhering to the pan by brushing it.

• Fresh Okra

The highlight of the meal is the fresh okra, which when grilled has a crunchy outside and a delicate, juicy within.

• Mini Peppers

It gives the skewers a burst of vibrant hues and sweetness.

• Hot Sauce

It gives the dip a hint of spice.

• Mayonnaise

The dip sauce’s luscious foundation.

• Dijon Mustard

For a zesty burst. 

• Lemon Juice

Sharpness to counterbalance the sauce’s diversity.

Steps To Make the Okra and Pepper Skewers

Toss, grill, and dish with an easy-to-make dipping sauce. This is a simple side dish that you will not forget. Before you commence, here’s a quick recap of the full directions:

• Put the sticks together. Put peppers and okra on wood skewers.
• Grease a grill pan with a little oil and heat it on high. Place the skewers on the grill pan and cook for 6 to 8 minutes, rotating the veggies midway through, or until they are soft and browned.
• In the meantime, combine the hot sauce, pure lemon juice, sardine paste, Dijon mustard, and mayonnaise in a tiny container. 
• Serve the skewers right away with the sauce to dip.

The Variations

If you want to give this dish a special touch, think about these variations:

• As needed, add more sweet peppers or substitute other kinds, such as hot peppers. 
• Red tomatoes, zucchini, red onions, or mushrooms can be added to the skewers to give them even more hue and appeal.
• Replace the anchovy paste with soy sauce to keep this recipe vegetarian. 
• Use one of your preferred sauces instead of the Dijon dipping sauce, such as tzatziki, aioli, sriracha mayo, or herbed Greek yogurt dip.

How to Preserve Okra and Pepper Skewers?

Take the peppers and okra off the skewers and place them in a sealed bag to store any leftovers. Keep refrigerated for a maximum of four days.

When ready to serve, warm over the grill, in an oven preheated to 350°F, or over the stovetop. Leftovers can be used as a light snack or second dish, or diced and used in pasta meals, stir-fries, soups, stews, and grain plates.