Steak, Tomato, and Okra Kebabs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These vibrant steak, tomato, and okra kebabs offer a sophisticated twist on traditional barbecue skewers. By marinating tender beef in a sharp shallot and red-wine vinegar dressing, the meat becomes exceptionally succulent and infused with a punchy, savoury flavour. The addition of fresh okra and ripe tomatoes provides a delightful textural contrast, bringing a Mediterranean flair to your grill. Using parallel skewers for the okra is a clever technique that ensures they cook evenly without spinning, making this a reliable choice for outdoor entertaining.

As a diabetes-friendly option, this recipe focuses on high-quality protein and nutrient-dense vegetables while keeping the sugar content minimal. The vinaigrette serves as both a marinade and a bright finishing sauce, eliminating the need for heavy, sugary glazes. It is an excellent choice for a healthy mid-week dinner or a light weekend lunch, offering a balanced and colourful plate that feels truly indulgent without compromising on nutritional goals.

Ingredients for Steak, Tomato, and Okra Kebabs

3 tablespoons finely chopped shallot
45ml red-wine vinegar
2 cucchiaini di senape di Digione
1/2 cucchiaini di zucchero
120ml plus 45ml extra-virgin olive oil, divided
900g (1/2-inch-thick) boneless chuck blade steaks (sometimes called chicken steaks) or steak tips, gristle trimmed if necessary and meat cut into 2-inch pieces
450g small tomatoes such as Campari or Baby Roma (about 2 inches wide)
350g okra, trimmed, leaving tops intact
16 (12-inch) metal skewers

How to make Steak, Tomato, and Okra Kebabs

Whisk together shallot, vinegar, mustard, sugar, 1 teaspoon salt, and 3/4 teaspoons pepper. Add 120ml oil in a slow stream, whisking until emulsified.

Toss steak with 1/2 teaspoons salt, then marinate in a sealed bag with 90ml vinaigrette, chilled, turning bag occasionally, at least 2 hours. Chill remaining vinaigrette.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Meanwhile, toss tomatoes and okra with remaining 3 tablespoons oil and 1/4 teaspoons salt. Thread tomatoes onto 3 or 4 skewers. Thread okra crosswise onto pairs of parallel skewers, leaving small spaces between pieces. Put on a tray.

Thread steak onto remaining skewers, leaving small spaces between pieces (discard marinade). Put on another tray.

Oil grill rack, then grill steak skewers, covered only if using a gas grill, turning once, about 5 minutes total for medium-rare (about 8 minutes if using steak tips). Transfer to a platter. Drizzle with some of remaining vinaigrette while hot and let stand 5 minutes.

Grill tomato and okra skewers, covered only if using a gas grill, turning occasionally, until tomatoes just begin to wilt and okra is tender, 8 to 10 minutes total. Transfer to platter with steak and serve with any remaining reserved vinaigrette.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.