Ingredients
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1 tablespoon soy sauce
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1 tablespoon fresh lemon juice
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1 tablespoon olive oil
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1 1/2 teaspoons ground allspice
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2 tablespoons cilantro, minced
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1 1/2 teaspoons salt
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1 tablespoon brown sugar
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3/4 teaspoon dried thyme, crumbled
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1/2 teaspoon ground cinnamon
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1 1/4-1 1/2 lbs fresh ahi tuna, cut into 1 1/2 inch cubes
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2 small zucchini, cut into 1/2 inch slices
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1 red bell pepper, cut into 1 inch cubes
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1 red onion, sliced 1/2 inch thick and quartered
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1 fresh pineapple, peeled, cored and cut into 1 inch cubes
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2/3 cup pineapple juice
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5 tablespoons lemon juice
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1 tablespoon minced ginger
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1/4 scotch bonnet pepper, seeded and finely chopped
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2 tablespoons soy sauce
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3 tablespoons honey
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1 garlic clove, minced
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1 cup finely chopped scallion
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1 scotch bonnet peppers (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.) or 1 habanero pepper, seeded and minced (wear rubber gloves or use plastic sandwich bags to protect your hands from the volatile oils.)
Instructions
- Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
- Pour marinade into a plastic bag, then add the tuna.
- Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
- If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
- In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
- Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
- Remove tuna from refrigerator and drain off marinade.
- On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
- Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.