Lemon-Pepper Tuna Kabobs

Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Marinate: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 30%
  • Fat: 8.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.3g
  • Carbohydrate: 12.1g
  • Fiber: 3g
  • Cholesterol: 43mg
  • Iron: 0.0mg
  • Sodium: 52mg
  • Calcium: 0.0mg


  • 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.
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