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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch cubes; set aside. For marinade, in a small bowl stir together 2 tablespoons cilantro, peppers, lemon or lime peel, lemon or lime juice, rice vinegar, sesame oil, and sesame seeds; set aside.
On 8 metal or wooden skewers, alternately thread tuna, onion wedges, and zucchini. Arrange skewers on a platter or in a shallow pan. Remove 1/4 cup of the marinade and brush over skewers. Cover and refrigerate for 2 to 4 hours. Cover and chill remaining marinade mixture.
For a charcoal grill, grill skewers on rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until tuna flakes easily when tested with a fork but is still slightly pink inside, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack. Cover and grill as above.)
Transfer kabobs to serving platter; sprinkle with remaining cilantro and serve with remaining marinade as sauce. If desired, serve with lime wedges.