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)