Grilled Fruit & Seafood Kebabs Recipe

June 26th, 2018

Summer is a great time to experiment with flavors on the grill, and we’re loving these charred kabobs that mix tuna with peaches, and shrimp with pineapple. The unique combos totally work, especially when there’s a citrusy, herbaceous, and garlic-infused marinade involved. Lots of side dishes will shine alongside these flavor-forward entrees—try corn on the cob, potato salad, mixed greens, grilled veggies, orzo, and more.

Grilled Fruit & Seafood Kebabs

Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 50 minutes


For the marinade:
Zest and juice of 1 lime
2 tablespoons yellow miso
¼ cup Nutiva Garlic Infused Coconut Oil
¼ cup parsley leaves, coarsely chopped
¼ cup cilantro leaves, coarsely chopped
1 tablespoon coconut aminos
½ teaspoon sea salt
½ teaspoon crushed red pepper flakes

For the sauce:
1 cup coconut oil mayonnaise
¼ cup sriracha

For the tuna skewers:
½ pound ahi tuna, cut into 1 ½ inch cubes
2 firm peaches, pitted and cut into wedges

For the shrimp skewers:
½ pound shrimp (16/20), peeled and deveined
¼ pineapple, cut into triangles

For serving:
Extra lime wedges
Sesame seeds

Special equipment: Stainless steel grilling skewers


Make the marinade:
Whisk all marinade ingredients in a medium bowl.

Make the sauce:
While the skewers rest, whisk mayo and sriracha in a small bowl. (This can be made 1 day ahead and refrigerated until ready to use.)

Make the skewers:
Divide ahi tuna and peach slices onto 3 or 4 skewers, then divide shrimp and pineapple chunks onto 3 or 4 more skewers; set in a baking dish and pour the marinade on top; let sit 10 minutes.

Heat a grill pan on medium-high heat. Add skewers and grill 2 to 4 minutes per side; flipping until all sides are cooked. Drizzle sauce over skewers and serve with extra lime and a sprinkle of sesame seeds.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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