These tasty bits on skewers—okra wrapped with bacon—are a fine example of kushiyaki. Click on the pictures of chicken and zucchini below to see other recipes for grilling on a hibachi.
Kushiyaki:Okra Wrapped with Bacon
link to original recipe by Skewer It
15 small to medium sized fresh okra (makes 3 long skewers)
scant ½ pound bacon, (cut the package in half crosswise)
Soak 3 long or 4 short bamboo skewers (6″ long should be fine, but I happened to have only long skewers…). A neat way to soak skewers is to put them into a glass or jar bouquet-fashion: takes up less counter space, plus you can snag one without getting your fingers wet. 20 to 30 minutes is long enough soak.
Wash okra and cut off the stems without cutting the okra open.
Simmer the bacon until it is cooked (or microwave). Rinse well, and dry with paper towels.
Wrap a half-length strip of bacon around the middle of an okra pod. Be sure the ends of the bacon overlap. Push the point of a skewer through the overlapped ends to secure them, and then straight out of the okra. Repeat 3 or 4 more times to fill the skewer. Repeat with your other skewers.
Grill until bacon is sizzling with a nice golden brown.
note: If I were obsessive, then I’d have skewered the okra alternating the stem and tip ends…