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Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Wednesday, June 17, 2015

Tuna Kebabs

{ Prep Time: 10 mins / Difficulty: Easy / Yields: 4 servings }

1/4 cup olive oil
zest and juice of 1 medium lemon
1/2 tsp crushed chili flakes
16oz fresh tuna filets, skinned and cubed
2 medium red bell peppers, seeded and cut into squares
2 Tbsp fresh flat leaf parsley, finely chopped
kosher salt and fresh ground pepper
4-6 wooden or metal kabob skewers

1. If you're using wooden skewers, completely submerge them in water and soak for 30 mins prior to using. This will prevent them catching fire while cooking.
2. Pour olive oil into a 9x13" shallow glass baking dish. Add the lemon zest and juice, chili flakes, parsley and salt and pepper, to taste. Whisk well until combined, then add the fish chunks and peppers; turn to coat evenly on all sides.
3. Cover dish with plastic wrap, and marinate in refrigerator for 1 hour (don't leave fish to marinate more than an hour - otherwise the lemon juice will start to break down the fish fibers. And trust me, you don't want to eat fiberless fish!!) Turn fish occasionally while marinating.
4. Set gas grill to medium heat. Thread the fish and peppers onto skewers.
5. Grill skewers for 5-8 mins, turning once, until the fish is light golden brown. Transfer kebabs to warm plates and serve immediately.
** Serving suggestions: serve tuna kebabs with couscous or risotto; along with a green vegetable: broccoli, green beans, peas, lima beans, etc **

Recipe from the Complete Book of Party Food & Appetizers

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