Grilled Okra & Banana Pepper Skewers

Okra gets a bad rap and I get it, slimy vegetables are a hard sell, even to people like me. The only way kid Miranda enjoyed okra was deep fried, and I know there are still people who relate to that same feeling. But grill it hot and fast, and that whole okra conversation changes. The char does something to okra that boiling never will, it tightens up, the edges go crispy, and the inside stays just tender enough to bite through without any of that sliminess showing up uninvited. For my anti-slim okra people, grilled is for you!

I paired it here with banana peppers because they cook at basically the same rate and bring a mild tang that plays well against the smoked paprika. They turn out mild as well, so if you aren’t into spicy food you will likely still really enjoy these! Everything gets tossed in oil, garlic, and paprika before/as it goes on the skewer, which means you’re not standing over the grill seasoning individual pieces like a lunatic. Thread it, grill it, done.

The real move here is grilling the lemon halves right alongside the skewers. I used to just serve a raw lemon wedge on the side and call it a day, but charring the cut side first turns the juice from sharp to something rounder, almost sweet at the edges. Squeeze it straight over the skewers the second they come off the grill and you’ve basically built your own dressing without dirtying another bowl.

This whole thing takes just around 25 minutes start to finish, and works as a side to nearly anything coming off the same grill. Scatter some cilantro on top if you’d like, eat it with your hands, and don’t overthink it! Like with everything around here, don’t forget to tag @herbyeater on TikTok and Instagram, if you post it, I wanna see! 🙂

Charred Okra and Banana Pepper Skewers with Grilled Lemon

Miranda | The Herby Eater

Okra and banana peppers get threaded onto skewers, rubbed down with garlic and smoked paprika, and grilled hard until blistered and charred at the edges. A squeeze of grilled lemon at the end does all the work.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Equipment

• Metal or soaked wooden skewers
• Grill or grill pan
• Mixing bowl

Ingredients

  

• 1 lb okra trimmed and halved lengthwise (450g)
• 2 banana peppers seeded and sliced into thick strips (150g)
• 3 tbsp olive oil 45ml
• 3 garlic cloves minced
• 1 tbsp smoked paprika 7g
• 1 tsp kosher salt 5g, plus more to taste
• 1 lemon halved
• Fresh cilantro roughly chopped, for an optional garnish

Instructions

 

• Heat your grill or grill pan to medium-high.
• In a mixing bowl, toss the okra and banana pepper strips with the olive oil, minced garlic, smoked paprika, and salt until evenly coated.
• Thread the okra and pepper strips onto skewers, alternating as you go.
• Place the lemon halves cut-side down directly on the grill.
• Grill the skewers for 3–4 minutes per side, turning as needed, until charred in spots and just tender. Grill the lemon halves alongside until deeply charred, about 6–8 minutes total.
• Remove everything from the grill. Squeeze the grilled lemon over the skewers immediately.
• Scatter with chopped cilantro and serve warm.

Notes

Substitutions: No banana peppers on hand, use mini bell peppers or shishitos. Sweet paprika works if you want less smoke. A pinch of cumin or chili flakes in the oil mixture for more heat.

Storage: Best eaten right off the grill. Leftovers keep in the fridge for up to 2 days, though the okra will lose some of its snap.

Keyword Dairy-Free, Gluten Free, Plant Based, Side Dish, Soy-Free, Vegan, Vegetarian