Food Lion Kitchen: Shrimp & Ahi Tuna Kabobs

Rich Kelsey, from the Food Lion store in Martinsville stops by as we take the Food Lion kitchen outside to do a little grilling.

See how easy he puts this great dish together!

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Grilled Gulf Shrimp and Ahi Tuna Kabobs

1lb. of Peeled and deveined large shrimp(16-20 or 26-30 count per pound works well)

1lb. Ahi Tuna steaks cut into small cubes about 1 inch square or so

1 Large Red Onion cut into 1 inch squares

1 Red, 1 Green, 1 Yellow Pepper cut into in inch squares

Several Bamboo Skewers soaked in water to prevent charring

Marinade:

3/4 cup Peanut Oil

1/4 cup Soy Sauce

1/3 cup Teriyaki Sauce

1 Tbsp Sesame Oil

2 Tbsp. Chopped garlic

2 Tsp. Grated Ginger

Combine all Marinade ingredients in a large bowl and blend thoroughly

-Add shrimp and tuna to marinade and allow to sit for about an hour under refrigeration

-Begin assembly of kabobs alternating seafood with different colors of peppers and onions

- When assembly is complete, place on tray and brush on remaining marinade

-On a medium to medium high grill, place kabobs with a pair of tongs on grill grates

-After around 5-6 mins, depending on equipment used, turn kabobs over to complete cooking

-When done, shrimp should be pink all the way through, however, tuna may be medium to medium rare and vegetables crisp

-Serve and Enjoy!!!

(Hint: these can be made up to a day ahead of time and placed in an airtight container in the fridge to save time)