Thai Tuna Kabobs

This fun, summer twist on traditional kebabs will excite any of your dinner guests! Try our Thai Tuna Kabob recipe and enjoy the unique blend of international flavors, paired with lemon, cilantro and pepper.

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  • Makes: 4 servings
  • Serving Size: 2 kabobs
  • Prep: 30 mins
  • Marinate: 2 hrs to 4 hrs
  • Grill: 10 mins

Thai Tuna Kabobs

Directions

  1. Thaw fish, if frozen. 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.
  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.
  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.)
  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.

From the Test Kitchen

*Tip:

Thread tuna onto skewers perpendicular to the grain of the fish.

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Nutrition Facts (Thai Tuna Kabobs)

  • Per serving:
  • 215 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 43 mg chol. ,
  • 58 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 28 g pro.
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