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.
Tips & Substitutions
For a smoky flavor, consider adding a touch of smoked paprika to the marinade. If fresh tuna isn't available, you can substitute with swordfish or salmon. To speed up prep, use pre-chopped vegetables. For a spicier kick, increase the cayenne or consider marinating shrimp separately for a delicious twist. These kebabs also work well with a variety of seafood recipes.
Serving Suggestions
These kebabs are perfect served alongside a fresh green salad or quinoa for a complete meal. Consider pairing with a tangy dipping sauce like a citrus vinaigrette or a yogurt-based sauce. They also pair beautifully with Feta Tomato Basil Fish for a delightful seafood spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the kebabs in a skillet over low heat, or place them on a baking sheet in a preheated oven at 350°F until heated through, about 10 minutes. Avoid microwaving to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Honolulu Fish Kebabs contains roughly 6121 calories, with 134g protein, 259g carbohydrates, and 541g fat. It is an excellent source of vitamin C (512% of the Daily Value), dietary fiber (402% of the Daily Value), and protein (269% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these kebabs ahead of time?
Yes, you can prepare the kebabs up to the grilling stage and store them in the refrigerator for up to 24 hours. Just be sure to keep them covered to prevent drying out. When ready to cook, allow them to come to room temperature for even cooking.
What vegetables can I substitute in this recipe?
Feel free to customize the vegetables based on what you have on hand. Bell peppers, zucchini, and mushrooms are great choices, but you can also use cherry tomatoes, asparagus, or even corn for a sweet crunch. Just ensure they are cut to similar sizes for even cooking.
How do I know when the fish is done cooking?
The fish is done when it turns opaque and flakes easily with a fork, usually around 10-15 minutes on the grill. Use a meat thermometer for precision; the internal temperature should reach 145°F for safe consumption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).