Ingredients
1 packed cup cilantro sprigs
12 scallions, dark-green tops chopped, and white and light-green parts cut into 2-inch pieces
Zest and juice of 1 lime, plus 2 limes quartered
2 teaspoons red-pepper flakes
1 tablespoon Arabic Seafood Spice Blend
2 teaspoons green mango pickles
1/2 cup extra-virgin olive oil, plus more for grill
Kosher salt and freshly ground black pepper
1 pound okra, trimmed
Preparation
In a food processor, combine cilantro, scallion tops, lime zest and juice, red-pepper flakes, spice blend, green mango pickles, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer to a medium bowl.
Add okra and white and light-green parts of scallions to marinade and toss to combine. Thread 8 skewers, alternating okra and scallions and ending with a lime quarter.
Preheat grill for direct-heat cooking (medium-high on a gas grill) or a grill pan over medium-high. If using grill, brush grates with oil.
Grill okra and scallion kebabs, turning a few times, until charred in places and softened, 6 to 8 minutes.
