Grilled Tuna Kabobs
"Grilled tuna, red onions, bell peppers, pineapples and zucchini on skewers, these tuna kabobs are basted and served with an amazing pineapple glaze. Yum! These grilled tuna kabobs are seriously not to be missed! They are savory and sweet with tons of flavor to please your taste bud. They are perfect for summer grilling! You’ll probably have some glaze left. Drizzle it onto the grilled tuna kabobs and enjoy! For a stir-fry version, check out our pineapple tuna quinoa skillet. You can pretty much always adapt a kabob recipe and turn it into a stir fry. Happy cooking!"
NotesIf you would like extra tender vegetables, blanch the zucchini, onion, and bell pepper for 1-2 minutes before putting them onto the skewers.
Recipe adapted from Food.com.
Makes15 kabobs
Preparation Time2 hr 15 min
Cooking Time10 min
Ingredients
- 1 cup green onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon coconut aminos (or soy sauce)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons ground allspices
- 1/4 cup cilantro, finely chopped
- 1 clove of garlic, minced
- 1 1/2 teaspoons sea salt
- 1 tablespoon brown sugar
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Combine all tuna marinade ingredients in a blender or food processor and puree.
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Pour the marinade into a plastic bas and place tuna pieces in it. Seal and shake well. Refrigerate for 2 hours.
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In the meantime, Soak 12-15 wooden skewers in water for 2 hours. Then prepare for the vegetables.
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Remove tuna from the refrigerator and reserve the marinade for glaze in a small saucepan.
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Make the pineapple glaze by adding the glaze ingredients in the reserved tuna marinade. Bring to a boil,t hen turn down the heat to medium low, cook until the mixture is reduced by half, stirring occasionally.
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Assemble the kabobs by threading a piece of onion, zucchini, pineapple, tuna, bell pepper or in an order that you prefer. Repeat until all ingredients are used.