Citrus Tuna Kebabs

The garlic and citrus marinade gives a great flavor

to the tuna and makes it very tender.

 This meal is ideal for a hot summer night when you don't feel
like doing a lot in the kitchen but still want a satisfying, healthy meal.

INGREDIENTS

2 x 250g Tuna Steaks, cut into 3cm cubes (swordfish is also great in this recipe)

1 Yellow Capsicum, cut into 2 to 3cm squares

10 Large Button Mushrooms

Marinade Ingredients

2 Tbsps Oil, olive or avocado

1 Lemon, juice of

1 Orange, juice of

1 Tsp Thyme (fresh or dried)

1 Tsp salt

1/2 Tsp black pepper

2 Garlic Cloves, minced

METHOD (Makes 10 Skewers)

If using wooden skewers, soak in water for approx 20 minutes.

Combine the ingredients for the marinade in a small mixing bowl. Set aside.

To assemble skewers:

Thread the cubes of tuna, capsicum and mushrooms on to the skewers and place in a shallow dish. 

Pour over the marinade. Turning skewers to coat well.

Cover and leave to marinade for only 30 minutes.

Preheat the grill to high and oil the BBQ grill rack or char grill pan.

Brush the kebabs with the reserved marinade from the shallow dish.

Grill for 2-4 minutes on each side, brushing them with more marinade when you turn the kebabs.

Serve immediately with my couscous salad and tzatziki. ( And for the chilli lover: Red Harissa+)

Couscous Salad Link:
http://beccannonsrecipes.blogspot.com/2011/08/couscous-salad.html


+ Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are piri piri (type of chili pepper), and other hot chilli peppers and spices such as garlic, coriander, caraway as well as some olive oil. This is chilli is not for the faint hearted.