This is a great recipe for all of the okra that is coming out of your garden!

1 pound of small tender okra pods with caps still on. (The diner can cut the caps off after skewers are cooked)
2 sweet onions, quartered
1 sweet bell pepper (green, red, yellow or orange) sliced.

Marinade:
1/4 cup extra virgin olive oil
2 teaspoons of Cajun mix or Mexican mix spices
Juice and plup from 2 limes

Mix the marinade together in a 1 gallon plastic storage bag. Add the whole okra pods. Put in fridge for at least one hour. The longer the better.

After the okra has marinaded, use bamboo or metal skewers and alternate okra, onions and peppers on the skewers. If using bamboo skewer, soak them in water while okra is marinading so they do not burn on grill.

Roast the skewers on the grill until teh okra is skin is crispy. Tastes great even if the skin is slightly burnt.