Real Girl's Kitchen: Grilled Okra Skewers with Lemon Caper Aioli

It makes me sad, but most people will say that they hate okra. That’s what they think! Okra totally rocks. It’s a great source of Vitamin K, high in fiber and low in calories. 1 cup of okra is only about 30 calories.

Here is how okra gets a bad reputation…it’s usually served fried (no no!) or stewed into a gumbo. I love a good gumbo just as much as the next girl but it’s filled with salt, flour and butter. A good gumbo usually includes bacon and the drippings.

Then, in walks the grilled okra…

Grilled okra is a great way to get a healthy crunchy salty snack…and a lemon caper aioli? Total dream team.


What you need: Fresh Okra (enough for two skewers)

Fresh Chives (a handful chopped)

1 Lemon & Zest

1/2 cup of mayo or vegenaise

2 tablespoons of capers

1 minced garlic clove

1 Tsp kosher salt


Paprika (1 tsp)

Cayenne (just a dash)

Olive Oil

Kabob skewers



How to:

Slice bottom 1/3 of okra, leaving the tops whole.

Slide on to skewers.

Heat grill or grill pan.

Brush Okra with a light coating of olive oil and sprinkle with salt.

Place on grill ’til they get some good grill marks. Flip your skewers and grill the other side. Once done, squeeze the lemon across the okra and give them another dash of salt.



For the Lemon Caper Aioli: In a small bowl, mix mayo, lemon, garlic, chives, s&p, paprika, cayenne, capers.


This dish is so easy but so tasty. It’s great for a healthy snack in front of the TV or as a great looking appetizer at a party!

Look at you, okra, sneaking your way in to our hearts.

xo HD

**Note: this aioli is also amazing with steamed artichokes!**

  • Abby Lindsey

    I just can’t get into okra because every time I’ve eaten it, it’s slimey. The texture totally freaks me out. How do I make it un-slimey?

  • Daphne Melvin

    I love fried okra! But what a way healthier alternative! I’m gonna try it sometime.

  • Princess Kinoc

    First of all, I thought Okra was a tagalog term. Or a term provided by our Spanish colonists hence we’ve adapted as our own. It’s nice to know that it’s also an anglo term. Like orange (we don’t have a tagalog term for Orange. It’s either spelled as Oreynge). My dad likes to boil okras and then drink the boiled, sticky water , best served the next morning in it’s chilled format. He’s told that it helps prevent diabetes. I’ll suggest to him your recipe. Thanks!

  • Crystal Capson

    I just made this! (I’m noshing it for din right now…as I stream The Great Pumpkin, Charlie Brown! on Hulu. I know how to party.). I’m all over this newfangled method of okra-cooking and I want to put that lemon-caper aioli on everything ever. Thanks for sharing this goodness with the world!

  • Frollein Schultheis

    Haylie! that Aioli is to die for! thank you soooo much! xo!

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