- 1/4 cup olive oil
- 1 lemon, juiced
- 6 cloves garlic
- 2 tablespoons harissa (red pepper paste)
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- salt to taste
- 1 1/3 pounds 1-inch-thick tuna, skin removed and flesh cut into 30 cubes
- 1 red bell pepper - seeds and ribs removed and pepper cut into 15 squares
- 1 yellow bell pepper - seeds and ribs removed and pepper cut into 15 squares
- 1 large red onion, cut into wedges and layers separated
- 6 skewers
- Blend olive oil, lemon juice, garlic, harissa, cumin, black pepper, and salt together in a blender or food processor until marinade is smooth. Place tuna in a bowl and pour marinade over tuna; toss to coat. Marinate in the refrigerator for at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread 1 piece tuna, 1 piece red bell pepper, 1 piece yellow bell pepper, and 1 piece onion onto 1 skewer; repeat 4 times. Repeat with remaining ingredients using the remaining 5 skewers.
- Cook skewers on grill until fish flakes easily with a fork, about 10 minutes.
09/30/2019
recipepes.com
spicy fish kebobs, recipe
PT15M
PT1H
5
455 calories
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