Honolulu Fish Kebabs
Vibrant Hawaiian-inspired fish kebabs featuring fresh tuna, colorful vegetables, and tropical flavors, perfect for summer gatherings or healthy weeknight dinners.
Ingredients
- 1/4 cup low-sodium soy sauce ⓘ
- 4 teaspoons grated fresh ginger ⓘ
- 2 large garlic cloves, minced ⓘ
- 2 teaspoons lime or lemon juice ⓘ
- 2 teaspoons sesame oil ⓘ
- 1 pound fresh tuna, cut into 1-inch chunks ⓘ
- 1 red bell pepper, cut into 1-inch squares ⓘ
- 2 small zucchini, cut into 1/2-inch slices
- 16 fresh mushrooms ⓘ
- 1 teaspoon salt ⓘ
- 2 green bananas, sliced into 1/2-inch rounds ⓘ
- 4 cups chopped onions ⓘ
- 2 garlic cloves, minced
- 2 tablespoons olive oil ⓘ
- 1/2 teaspoon cayenne or ground dried chiles ⓘ
- 1/4 teaspoon savory or thyme ⓘ
- 2 potatoes, chopped coarsely ⓘ
- 2 sweet potatoes, chopped coarsely ⓘ
- 1/4 small head of cabbage, chopped
- 1 cup chopped fresh parsley ⓘ
- 4 cups chopped fresh tomatoes or 3 cups canned chopped tomatoes with juice ⓘ
- 3 cups vegetable stock or water ⓘ
- 1 pound shrimp, shelled and deveined ⓘ
Instructions
- Dissolve 1 teaspoon salt in enough water to cover sliced bananas and soak bananas for about 15 minutes.
- Drain the bananas and set aside.
- Combine soy sauce, grated ginger, minced garlic, lime or lemon juice, and sesame oil to make the marinade.
- Thread chunks of tuna, red bell pepper, zucchini, mushrooms, green bananas, onions, potatoes, sweet potatoes, and cabbage onto skewers.
- Brush the kebabs with the marinade and let sit for 15-20 minutes.
- Heat a grill or grill pan over medium-high heat.
- Cook the kebabs, turning occasionally, until the fish is cooked through and vegetables are tender, about 10-15 minutes.
- Serve hot, garnished with chopped parsley and chopped tomatoes.
Nutrition & Diet Analysis (per serving)
1049
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).