How to Cook Seafood Kebab
An easy to make seafood kebab with juicy tuna, plump prawns, vegetables, and a zesty calamansi marinade, then grill until smoky, tender, and delicious.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: kebab recipe, seafood kebab
Servings: 6 Servings
Calories: 201kcal
Author: Manny
- 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
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.
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. 