Broiled Tuna & Vegetable Kabobs
|Tuna steaks||20 Ounce (4 Pieces, About 5 Ounce /140 Gram Each)|
|Red bell pepper||1 , seeded and diced into 1 inch pieces|
|Yellow bell pepper||1 , seeded and diced into 1 inch pieces|
|Zucchini||1 , sliced|
|Chopped fresh oregano||1 Tablespoon|
|Olive oil||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|Lime wedges||4 (For Garnish)|
|Salad||1 Cup (16 tbs) (As Per Choice, For Serving)|
|Cooked couscous/New potatoes / bread||1 Cup (16 tbs) (For Serving)|
1. Preheat the broiler to high. Cut the tuna into 1-inch/2.5-cm dice. Peel the onions, leaving the root intact, and cut each onion lengthwise into 6 wedges.
2. Divide the fish and vegetables evenly between 8 wooden skewers (presoaked to avoid burning) and arrange on the broiler pan.
3. Mix the oregano and oil together in a small bowl. Season to taste with pepper. Lightly brush the kabobs with the oil and cook under the preheated broiler for 10-15 minutes or until evenly cooked, turning occasionally If you cannot fit all the kabobs on the broiler pan at once, cook them in batches, keeping the cooked kabobs warm while cooking the remainder. Alternatively, these kabobs can be cooked on a barbecue.
4. Garnish with lime wedges and serve with a selection of salads, cooked couscous, new potatoes, or bread.