Thai Tuna and Pearl Onion Shish Kebabs

Rita~'s Note:

Try this Thai Shish kebabs with Thai Coconut Lime: Infused Skewers (#2) using 4 skewers or be sure to soak the skewers for at least 30 minutes in water.

• Total Time: 22 mins
• Prep Time: 15 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 1 ½ lbs bluefin tuna steaks (cut into 20 cubes)
• 20 frozen pearl onions , defrosted

Marinade

• ½ cup coconut milk , lite unsweetened
• 1 -2 Thai peppers , crushed
• 1 tablespoon brown sugar
• 1 lime, juice and zest of
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced lemongrass (I used Gourmet Gardens in a tube http ( or or www.gourmetgarden.com or us or index.php)
• 2 teaspoons fish sauce or 2 teaspoons soy sauce
• 1 tablespoon minced basil or 1 tablespoon minced cilantro
• 1⁄8; cup olive oil

Directions:

1. Mix all marinade ingredients except for the oil in a large ziplock bag. Add tuna cubes and pearl onions. Marinade for 60 minutes turning a couple times.
2. Thread 5 tuna cube and 5 onions alternating on each soaked skewer.
3. Pour the remaining marinade into a small pot and bring to a boil then simmer for 5 minutes.
4. Brush olive oil over skewered tuna and onions.
5. Preheat grill to medium and lightly wipe with an oiled rag.
6. Grill for 5-7 minutes until golden, turning frequently.
7. Serve over a bed of rice topped with the heated marinade.

Reviews

[Dr. Jenny]

Rita, we loved these kabobs! They were easy to prepare and extremely flavorful! I made no modifications to your ingredients: I used 2 thai dragon peppers that I crushed with a mortar and pestle. I, too, used minced lemongrass from a jar. I used fish sauce, and cilantro instead of basil, as that is what I had on hand. The citrus-y tang of the lime really comes through in the heated marinade served over the kabobs. The only thing I did not do is soak the skewers, as we never do. We served the tuna over basmati rice. Thanks for this keeper!

[Lalaloob]

HOLY COW!! is this ever THE dish of dishes.