Tuna and Shrimp Kabob

This is a really fun party dish and can easily be adapted to serve more people.

1/2 small eggplant 2 medium shrimp, peeled and cleaned

1/2 medium-sized, yellow bell pepper 1/3 cup water 4 ounces skinless tuna steak, 1 teaspoon Dijon mustard cut into four 1-inch cubes 1 teaspoon chopped fresh dill

Preheat oven to 400°F.

Cut eggplant in half lengthwise, then cut diagonally into 1/2-inch pieces; set aside. Cut pepper into quarters; remove seeds and stem. Cut each piece in half. Bake peppers and eggplant in foil packet for 20 minutes. Remove and cool.

Place peppers and eggplant on skewers. Place tuna and shrimp on skewers, alternating tuna then shrimp. Place all skewers in a large shallow dish.

Combine water, Dijon mustard, and dill in a small bowl. Mix well and pour over kabobs. Cover and refrigerate 30 minutes. Remove kabobs from marinade; discard marinade.

Spray grill rack with nonfat vegetable cooking spray. Place kabobs on grill. Grill tuna/shrimp skewers 2 to 3 minutes each side and veggies 4 minutes on each side.

Getting Started With Dumbbells

Getting Started With Dumbbells

The use of dumbbells gives you a much more comprehensive strengthening effect because the workout engages your stabilizer muscles, in addition to the muscle you may be pin-pointing. Without all of the belts and artificial stabilizers of a machine, you also engage your core muscles, which are your body's natural stabilizers.

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