This is a recipe of seafood kebab made from marinated tuna chunks, prawns, tomatoes and onions then skewed and grilled according to your desired doneness. Actually you can use any meaty fish or seafoods that can find and any kind of vegetables that is big enough for you to put it in a skewer. You can also use fruits like pineapples, watermelon or cantaloupe melon instead of onions and tomatoes. Cooking this tasty seafood kebab in charcoal grill or gas grill is the the best.
An Easy Seafood Kebab for Grilling Season
There’s something especially satisfying about cooking food on a skewer. You get a little bit of everything in one bite: tender seafood, juicy vegetables, a smoky char from the grill, and a bright, citrusy flavor from the marinade. This seafood kebab is one of those easy recipes that looks impressive on the table but is actually quite simple to prepare.
I like making these with fresh tuna chunks and prawns because both cook quickly and hold up well on the grill. The tomatoes become soft and juicy while the onions pick up a lovely smoky sweetness around the edges. If you’re cooking for family or friends, you can also prepare the skewers ahead of time and grill them when everyone is ready to eat.
The best part is that you don’t have to follow the combination too strictly. Once you understand how the seafood cooks, you can switch things around depending on what’s fresh and available.
Why This Seafood Kebab Is Easy to Make
For beginners, grilling seafood can seem a little intimidating. Fish can stick to the grill, prawns can become rubbery, and nobody wants to serve dry tuna. The trick is to keep the cooking time short and pay attention to the size of the pieces.
I prefer cutting the tuna into fairly large, even chunks. Pieces that are too small can dry out before they develop a nice grilled surface. The prawns should also be reasonably similar in size so they cook at about the same rate.
The marinade doesn’t need to be complicated. Salt, pepper, and lemon or calamansi juice are enough to give the seafood a fresh, lively flavor. A small dash of paprika is nice if you want a little extra warmth and color.
One thing I’ve learned from making grilled seafood is that citrus marinades are best used with some restraint. The acid starts changing the texture of the seafood if it sits too long. You want the juice to season the surface, not turn the tuna mushy. For this reason, a relatively short marinating time works well.
Choosing Seafood for Your Skewers
Fresh tuna is an excellent choice because its firm flesh stays together when threaded onto barbecue sticks. You can also use other meaty fish such as swordfish, salmon, mahi-mahi, or other firm varieties available in your area.
Prawns are another favorite because they cook quickly and develop a slightly smoky, sweet flavor over high heat. If using prawns with their shells removed, make sure they are cleaned and deveined before marinating.
This seafood kebab is also a good recipe for using whatever vegetables you already have in the refrigerator. Tomatoes and onions are the classic choices here, but bell peppers, zucchini, mushrooms, and other sturdy vegetables can work, too.
The important thing is size. Cut vegetables into pieces that are large enough to stay securely on the skewer. Tiny pieces tend to soften and fall through the grill grates before the seafood is finished.
A Little History Behind Kebabs
Kebabs have a long history across the Middle East, Central Asia, the Mediterranean, and surrounding regions, where cooking pieces of meat over fire became a practical way to prepare food. The idea eventually spread and evolved into countless versions around the world.
Today, the word kebab can refer to many different preparations. Some are made entirely with meat, while others combine meat with vegetables. Seafood versions are especially popular in coastal areas because fish and shellfish are naturally suited to quick grilling.
The version here is more of a home-style grilled skewer than a traditional regional kebab. It brings together the familiar Filipino flavors of calamansi or lemon with the outdoor grilling method many Filipino families already enjoy. If you’ve ever had barbecue at a family gathering, the cooking method will feel very familiar.
Preparing the Seafood Kebab Marinade
Start with fresh tuna chunks and prawns. Season them with salt and freshly ground black pepper, then add lemon juice or calamansi juice. If you enjoy a slightly smoky flavor, add a small amount of paprika.
The citrus gives the seafood a clean, bright taste that works particularly well with the smoky grill. Salt, meanwhile, brings out the natural flavor of the fish and prawns rather than simply making them taste salty.
Don’t drown the seafood in the marinade. A light coating is enough. You’ll also want to reserve some of the marinade for basting only if it has been kept separate from the raw seafood. If you’re using marinade that has already touched raw fish and prawns, bring it to a full boil before using it as a basting sauce, or make a fresh batch for brushing during cooking.
This small step is easy to overlook, especially when you’re focused on getting everything onto the grill, but it’s important for food safety.
How to Assemble the Seafood Kebab
Thread the marinated tuna, prawns, tomatoes, and onions onto barbecue sticks, alternating the ingredients as you go. Leave a little space between pieces rather than packing everything tightly together.
That space allows the heat to circulate around the seafood. It also helps the surface brown instead of simply steaming against the neighboring pieces.
If you’re using wooden skewers, soaking them in water beforehand can help reduce the chance of them scorching over the grill. Even then, keep an eye on the exposed ends because a very hot charcoal fire can still burn them.
For a nice presentation, try to keep the pieces relatively uniform. It’s not just about appearance. Similar-sized pieces make it easier to judge when everything is cooked.
Grilling the Seafood Kebab
A charcoal grill is my favorite way to cook seafood skewers because the live fire gives the tuna and prawns a wonderful smoky flavor. A gas grill works well, too, especially when you want easier temperature control.
Before grilling, brush the skewers lightly with oil. This helps prevent sticking and encourages better browning.
Place the skewers over a hot grill and cook until the seafood reaches your preferred doneness. Turn the skewers as needed so the pieces cook evenly and develop light char on several sides.
The biggest mistake beginners make is walking away from the grill. Seafood cooks quickly, particularly prawns. They can go from juicy to overcooked in just a few extra minutes.
Watch the prawns closely. They should become opaque and firm, with a characteristic curled shape. Tuna is a little more flexible depending on how you like it, but if you’re cooking for people who prefer fully cooked fish, cook the pieces through rather than relying only on the outside appearance.
Basting can add another layer of flavor, but don’t keep brushing constantly. Too much liquid can prevent the surface from browning properly. A light brush while turning the skewers is usually enough.
Making This Recipe Your Own
There’s plenty of room to play with these grilled seafood skewers. Pineapple is a particularly good addition because its sweetness becomes concentrated and slightly caramelized over the fire. Watermelon or cantaloupe can also be used for a more unusual combination, although softer fruits need gentler handling so they don’t fall apart.
You can also change the vegetables based on the season. Bell peppers add sweetness and color, while mushrooms bring a savory flavor and hold up nicely on the grill.
If you’re serving a crowd, prepare several combinations rather than making every skewer identical. Some guests may prefer more prawns, while others might enjoy extra vegetables or fruit.
Serving Your Seafood Kebab
Serve the skewers hot from the grill with steamed rice, a simple salad, or your favorite dipping sauce. A little extra calamansi or lemon on the side is also welcome for anyone who enjoys a sharper citrus kick.
If you’re making this for a Filipino-style outdoor gathering, it fits right in alongside grilled meats, rice, and other barbecue favorites. The seafood gives the meal a lighter option without sacrificing that delicious smoky flavor everyone looks forward to from the grill.
The beauty of this seafood kebab is that it doesn’t require complicated cooking skills. Keep the pieces evenly sized, don’t over-marinate the seafood, use a properly heated grill, and stay close while everything cooks. Once you get a feel for how quickly the prawns and tuna change over the heat, you’ll find yourself making these skewers without needing to watch the clock so closely.
It’s a simple recipe, but like many good grilled dishes, the little details make all the difference.
How to Cook Seafood Kebab
Ingredients
- 1/2 kilo fresh tuna cut into big cubes
- 1/2 kilo prawns shelled and deveined
- 1 pc 1 lemon or 5 pcs calamansi juice extract the juice
- 1 tsp. paprika optional
- 3 pcs large onions quartered
- 3 pcs large tomatoes quartered
- salt and pepper to taste
- cooking oil for brushing
Instructions
How to Cook Seafood Kebab
- Marinate fresh tuna chunks and prawns with salt, pepper and lemon or calamanst juice.
- Add a dash of paprika if desired.
- Skewer into barbecue sticks alternately with tomatoes and onions.
- Brush with oil and grill until desired doneness is achieved.
- Baste regularly with the marinade while grilling.
Notes
Cut the Seafood Evenly
Cut the tuna into similar-sized chunks so the pieces cook at roughly the same rate. Keep the prawns reasonably uniform in size for more consistent grilling. Avoid cutting the seafood too small because it can dry out quickly over high heat.Don’t Over-Marinate
Use enough lemon or calamansi juice to lightly coat the seafood rather than soaking it in a large amount of citrus. Marinate for a short time because too much acid can soften the surface of the fish and affect its texture. If you want to baste while grilling, set aside a clean portion of marinade before it touches the raw seafood.Keep the Grill Hot
Preheat the charcoal or gas grill well before placing the skewers on the grates. A hot grill helps the seafood sear quickly, develop light char, and release more easily when it is ready to turn. Stay near the grill because prawns cook quickly and can become dry or rubbery if left over the heat too long.
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