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Thai Tuna Kabobs

1 pound fresh tuna steaks, cut 1 inch thick

¼ cup snipped fresh cilantro

1 teaspoon finely shredded lemon peel or lime peel

3 tablespoons lemon juice or lime juice

3 tablespoons rice vinegar

1 fresh Thai, serrano, or jalapeño chile peppers, seeded and finely chopped

1 teaspoon sesame seeds

1 teaspoon toasted sesame oil

2 medium zucchini, cut into 1-inch slices

1 medium red onion, cut into 8 wedges

Lime wedges

Step 1: If using wooden skewers, soak skewers in water for at least 30 minutes before using. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces; set aside. For marinade, in a small bowl combine 2 tablespoons of the cilantro, the lemon peel, lemon juice, vinegar, chile pepper, sesame seeds, and oil; set aside.

Step 2: On eight skewers, alternately thread fish,* zucchini, and red onion, leaving 1/4 inch between pieces. Place kabobs on a platter or in a shallow dish. Brush 1/4 cup of the marinade over kabobs. Cover and marinate in the refrigerator for 2 to 4 hours. Cover and chill the remaining marinade.

Step 3: For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until fish begins to flake when tested with a fork but is still slightly pink inside, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as directed.)

Step 4: Transfer kabobs to a serving platter. Sprinkle with the remaining 2 tablespoons cilantro. Serve the remaining chilled marinade as a sauce. If desired, garnish with lime wedges



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