How about this recipe from Southern Living back in the day? I’ve got some pepper jelly that needs eating up. I’m going to make this over the weekend. And hope for okra again next week so I can do my cornmeal-okra thing then.
Ingredients:
1/2 cup red pepper jelly 1/4 teaspoon dried crushed red pepper 2/3 cup red wine vinegar, divided 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces 1 medium-size red onion, cut into 8 wedges Summer squash, cut into 1-inch pieces Okra, cut in half if large 8 (12-inch) metal skewers 1/4 cup olive oil
Preparation:
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp. each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
Preheat grill to 350° to 400° (medium-high) heat. Thread onion pieces, squash and okra alternately onto 5 skewers, leaving a 1/8-inch space between pieces. Place skewers in a shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper. Pour over vegetables.
Remove chicken from marinade, discarding marinade. Thread chicken onto remaining 3 skewers, leaving a 1/8-inch space between pieces.
Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done and vegetables are crisp-tender.