I have changed my tuna kabob recipe so many times but with the addition of Dijon mustard, I believe I now have a winner! Chicken can be substituted for tuna, but needs a bit longer on the grill.
Ingredients:
2 tuna steaks cut into 2-inch chunks
1/4 cup toasted sesame seeds
3 cloves finely chopped garlic
2 tbsps. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. honey
2 tsps. Dijon mustard
1 tsp. grated or finely chopped fresh ginger root
1 tbsp. sesame oil
1 tsp. salt
Sliced 1 bell pepper, 3 carrots, and 1 medium onion cut approx. same size as tuna chunks
2 tbsp. fresh lemon juice
1 tbsp. olive oil
Dash of salt
Directions:
Add sesame seeds, garlic, soy sauce, vinegar, honey, ginger, salt, and sesame oil to medium and whisk to combine. Add tuna and marinade for at least 1 1/2 hour. Chop carrots, bell peppers, and onions and add lemon juice, place in bowl and stir in lemon juice, salt, and olive oil. Let veggies sit, and stir occasionally. They will soften a bit and the lemon really enhances their flavor! Fresh pineapples would be great to add to the skewers, but we paired this with my pineapple quinoa salad.
When you are ready to grill, thread veggies and tuna onto skewers and turn grill on to medium high. Place on grill for about 4-6 or 7 minutes turning frequently. Baste with any remaining marinade.
Great to serve over brown rice or my pineapple quinoa salad. Serves 4.
