Mouthwatering Tuna Kebabs: Your Ultimate Grilling Recipe

Grilled Tuna Kebabs are a great summertime grilling idea! They can be made with fresh tuna, bell peppers, onions, zucchini, and pineapple. The fish will cook quickly, so they’re a perfect option for a summer barbecue! Marinate the tuna first, and then thread it on skewers. You can also add some vegetables or other seafood to the kabobs, too.

Tuna Kebabs Recipes

Tuna Kebabs
Tuna kebabs: a symphony of flavors!
Mouthwatering Tuna Kebabs: Your Ultimate Grilling Recipe 1

Grilled Tuna Kebabs

Kebabs are something no one can refuse. They tasteamazing and they are not difficult to make. If you enjoy seafood, then you willgo crazy with this recipe.
No ratings yet
Print Pin Recipe
Course: Party
Cuisine: Mexican
Keyword: kebabs, tuna
CookingStyle: Grilling
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 serves
Calories: 50kcal
Author: James Anderson
Add to Collection

Ingredients

Instructions

  • Drain the tuna and add to a bowl.
  • Combine the tuna with paprika, salt, pepper, coriander, green chili, breadcrumbs and egg.
  • Mix well. Make 10 patties.
  • Fry them for 2 minutes per side in shallow oil. Serve.

Video

Notes

If you don't want to use tuna, you can use sardines, chicken, beef, or salmon mince instead. You can also add kumquats or pineapple for extra taste. You can also use any type of fish for the kebabs. If you're using a fish that's in season, you can skew it yourself. The skewered tuna will be rare in the center.
Share on Facebook Share on Twitter

Nutrition

Serving: 1serve | Calories: 50kcal | Carbohydrates: 3g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 142mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Preparation Method: Baking in the Oven

Tuna Kebabs
Sizzle and grill: tuna kebabs at their best.

Ingredients:

  • 1 pound (450g) fresh tuna, cut into 1-inch cubes
  • 1 red bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into rounds
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Wooden skewers, soaked in water

Instructions:

  • Preheat Your Oven: Preheat your oven to 400°F (200°C) and place a wire rack on a baking sheet. This setup will allow the heat to circulate evenly around the kebabs, ensuring they cook to perfection.
  • Prepare the Marinade: In a mixing bowl, combine the olive oil, minced garlic, dried oregano, paprika, salt, and pepper. This will be your flavorful marinade.
  • Marinate the Tuna and Vegetables: Thread the tuna, red bell pepper, red onion, and zucchini alternately onto the soaked wooden skewers. Lay the kebabs on a tray or dish and brush them generously with the marinade, making sure each kebab is well coated. Let them marinate for at least 20 minutes to allow the flavors to meld.
  • Arrange on the Wire Rack: Place the marinated kebabs on the wire rack over the baking sheet. This setup ensures that any excess marinade drips away, preventing flare-ups in the oven.
  • Bake to Perfection: Put the kebabs in the preheated oven and bake for about 10-12 minutes, turning them once halfway through. The exact cooking time can vary depending on the thickness of your tuna and your desired level of doneness. Aim for a slightly pink center for the best results. Remember, fish will continue to cook slightly after you remove it from the oven due to residual heat.
  • Serve and Enjoy: Once your Tuna Kebabs are perfectly cooked, remove them from the oven and let them rest for a couple of minutes. This allows the juices to redistribute within the tuna, keeping it succulent. Serve the kebabs with your choice of sides, and relish the delightful, oven-baked flavors.
Read  Delicious Baked Tuna Steak to renew your meal

Tips for making Tuna Kebabs

Tuna Kebabs
Marinating magic: the secret to delicious tuna kebabs.

Cooking Tips

  • Choose the Right Tuna: Opt for fresh tuna steaks, and if possible, buy sushi-grade tuna for a buttery texture. The better the quality, the tastier your kebabs will be.
  • Marinate Adequately: Allow your tuna and vegetables to marinate for at least 20 minutes, if not longer. This step infuses the flavors and keeps the tuna moist during cooking.
  • Soak Wooden Skewers: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before threading your ingredients. This prevents them from burning during grilling or baking.
  • Preheat the Grill or Oven: Preheat your grill to medium-high heat or your oven to 400°F (200°C). A well-preheated cooking surface ensures the tuna sears or cooks evenly.
  • Don’t Overcook: Whether grilling or baking, avoid overcooking the tuna. It should still be slightly pink in the center when you remove it from the heat. Remember that it continues to cook a bit even after being taken off the grill or out of the oven.
  • Keep a Watchful Eye: Tuna cooks quickly, so keep an eye on it. It only takes a few minutes on each side, and overcooking can lead to a dry, less flavorful result.

Serving Suggestions

Tuna Kebabs
Fresh ingredients, fresh tastes: tuna kebabs await.

Sides:

  • Cilantro-Lime Rice: The freshness of cilantro and zing of lime pairs wonderfully with the kebabs.
  • Greek Salad: A crisp and tangy Greek salad with feta cheese complements the flavors beautifully.
  • Grilled Vegetables: Additional grilled veggies, like asparagus or eggplant, make for a delightful side.

Garnishes:

  • Tahini Sauce: Drizzle some tahini sauce over your kebabs for a nutty, savory kick.
  • Fresh Lemon Wedges: A squeeze of fresh lemon juice adds a burst of citrusy goodness to each bite.

Beverages:

  • White Wine: A crisp, chilled white wine such as Sauvignon Blanc or Chardonnay pairs wonderfully.
  • Iced Tea: For a non-alcoholic option, try iced tea with a slice of lemon for a refreshing contrast.

Ways to Serve:

  • Pita Pockets: Stuff the grilled tuna and veggies into warm pita pockets with a dollop of hummus or tzatziki.
  • Kebab Platter: Serve the kebabs on a platter with the sides, garnishes, and sauces, allowing everyone to build their own perfect bite.
  • Kebab Bowl: Create a bowl with rice or greens, then add the kebab ingredients and your choice of sides and sauces. Perfect for a balanced meal.
Read  How to make a tuna wrap - Easy recipe

Frequently Asked Questions about Tuna Kebab

 Tuna Kebabs
Fresh and flavorful: tuna kebabs with a zesty twist
  • Can I use frozen tuna for kebabs? Yes, you can use frozen tuna, but thaw it thoroughly before marinating and cooking. Fresh tuna is preferred for the best results.
  • How do I prevent wooden skewers from burning? Soak the wooden skewers in water for at least 30 minutes before using them. This prevents them from catching fire during grilling or baking.
  • What’s the ideal doneness for tuna kebabs? Aim for a slightly pink center. The residual heat will continue cooking the tuna slightly after it’s removed from the grill or oven.
  • Can I make these kebabs in advance? You can prepare the marinated kebabs in advance and store them in the fridge until you’re ready to cook. However, for the best taste and texture, it’s recommended to cook them just before serving.
  • How should I store any leftover kebabs? Store leftover Tuna Kebabs in an airtight container in the refrigerator. Reheat gently to avoid overcooking when enjoying them the next day.

Indulge in the delightful fusion of flavors with Tuna Kebabs. Get expert tips, serving suggestions, and more. Unveil the secret to perfect kebabs now!

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top