Grilled Cajun Okra Skewers with Lemon-Garlic Aioli

Steps

1. Step 1

   If you're using bamboo skewers, put them in a dish of water to soak so they don't burn on the grill.

   30 min, hands-off

   • 16 bamboo skewers, 8-inch (or metal skewers)
2. Step 2

   Make the aioli: in a small bowl, stir together the mayonnaise, grated garlic, lemon juice, lemon zest and 1/2 tsp Cajun seasoning until smooth. Taste and add salt if it needs it. Cover and refrigerate until serving.

   5 min

   • 3/4 cup mayonnaise
   • 1 clove garlic
   • 1 tbsp lemon juice
   • 1/2 tsp lemon zest
   • 1/2 tsp Cajun seasoning
   • salt
3. Step 3

   Heat the grill to high, about 500°F, with the grates scraped clean and lightly oiled. Meanwhile, rinse the okra and dry it very well with a towel — wet okra steams instead of charring.

   10 min · 500°F

   • 1 1/2 lb fresh okra pods
4. Step 4

   Toss the okra in a bowl with the olive oil, 1 tbsp Cajun seasoning and the kosher salt until every pod is coated.

   3 min

   • 1 1/2 lb fresh okra pods
   • 2 tbsp olive oil
   • 1 tbsp Cajun seasoning
   • 1/4 tsp kosher salt
5. Step 5

   Thread the okra crosswise onto pairs of parallel skewers, about 6 pods per pair, lining them up like a raft. The two skewers keep the pods from spinning when you flip them. You should get 8 rafts.

   10 min

   • 1 1/2 lb fresh okra pods
   • 16 bamboo skewers, 8-inch (or metal skewers)
6. Step 6

   Lay the skewers on the hot grill and leave them alone until the underside is blistered and charred in spots, 3 to 4 minutes. Flip and grill 2 to 3 minutes more, until the pods are bright green, lightly blackened and just tender when poked — don't overcook them or they turn soft.

   7 min

7. Step 7

   Pile the skewers on a platter, squeeze a lemon wedge over the top and serve hot with the cold aioli for dipping, plus the remaining lemon wedges.

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026