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Grilled Tuna and Vegetable Kebabs

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Serves: 4
Ingredients:
4 tuna steaks, about 140g / 5 z each
2 red onions
12 cherry tomatoes
1 red pepper, de-seeded and diced into 2.5cm / 1in pieces
1 yellow pepper, de-seeded and diced into 2.5cm / 1in pieces
1 courgette, sliced
1 tbsp chopped fresh oregano
4 tbsp olive oil
pepper
lime wedges, to garnish
selection of salads and cooked couscous, new potatoes or bread, to serve
Method:

Cut the tuna into 2.5cm / 1in dice. Peel the onions, leaving the root intact, and cut each onion lengthways into 6 wedges.

Divide the fish and vegetables evenly between 8 wooden skewers (pre-soaked to avoid burning) and arrange on the grill pan.

Mix the oregano and oil together in a small bowl. Season with pepper. Lightly brush the kebabs with the oil and cook under a grill preheated to high for 10-15 minutes or until evenly cooked, turning occasionally. If you cannot fit all the kebabs on the grill pan at once, cook them in batches, keeping the cooked kebabs warm while cooking the remainder. Alternatively, these kebabs can be cooked on a barbecue.

Garnish with lime wedges and serve with a selection of salads and cooked couscous, new potatoes or bread.


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