Lemon-Pepper Tuna Kabobs Recipe

Name: Lemon-Pepper Tuna Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons grated lemon rind; 1 teaspoon ground pepper; 1/2 cup dry white wine; 1/4 cup fresh lemon juice; 2 teaspoons olive oil; 1 pound tuna or halibut steaks, cut into 1-inch pieces; 2 small yellow squash, cut into 1-inch pieces; 1 small sweet red pepper, cut into 1-inch pieces; 1 small purple onion, cut into eighths; 16 small fresh mushrooms; Vegetable cooking spray; Lemon wedges (optional)

Servings: persons

2 teaspoons grated lemon rind
1 teaspoon ground pepper
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 pound tuna or halibut steaks, cut into 1-inch pieces
2 small yellow squash, cut into 1-inch pieces
1 small sweet red pepper, cut into 1-inch pieces
1 small purple onion, cut into eighths
16 small fresh mushrooms
Vegetable cooking spray
Lemon wedges (optional)

1
Combine first 5 ingredients in heavy-duty, zip-top plastic bag; add fish and vegetables. Seal bag; turn bag to coat fish. Marinate in refrigerator 10 minutes.
2
Remove fish and vegetables from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.
3
Thread vegetables onto 2 (12-inch) metal skewers. Place vegetable kabobs on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes.
4
While vegetables broil, thread fish on 2 (12-inch) metal skewers. Add fish kabobs to rack. Broil 6 to 8 additional minutes or until vegetables are crisp-tender and fish flakes easily when tested with a fork, brushing occasionally with marinade. Remove fish and vegetables from kabobs. Serve with lemon wedges, if desired.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons grated lemon rind, 1 teaspoon ground pepper, 1/2 cup dry white wine, 1/4 cup fresh lemon juice, and more.

Yes, Lemon-Pepper Tuna Kabobs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Pepper Tuna Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions