As I was preparing the recipe for this Weber Kettle grilled ahi tuna kebabs, I felt like there was something missing on the skewer. Then I remembered the famous Portuguese dish of mussels with chorizo and decided to add sausage to the skewers. So, I added smoked Spanish chorizo to my ahi tuna skewers, and it was simply an outrageously delicious addition. With the right combination, seafood, and meat can go very well together, like the Italian “vitello tonnato” (veal with tuna sauce), paella, gumbo, or even steak Oscar, which is a beef filet finished with crab (plus asparagus with bearnaise sauce). So let’s get the Weber kettle fired up and let’s grill some remarkable ahi tuna and sausage kebabs.
Why Should I Try This Weber Kettle Grilled Ahi Tuna Kebabs
- The best reason to try this grilled ahi tuna kebab recipe – The fusion of ahi tuna essence merged with the piquant chorizo sausage, pineapple, bell peppers, and red onion enhanced with the addition of gusto smoke, is a combination of mouthwatering and over-the-top flavors you really need to experience!
- Fun and so easy to prep – Can there be anything more fun than cutting all the ingredients for the kabob, then skewering them all on a wooden skewer in anticipation of how delicious this recipe will be when you’re finished smoking? NO!
- Easy to grill – I know I’ve said this before, but this grilled ahi tuna kabob recipe is literally super easy to grill, mainly because it takes so little time to cook. Throw it on the grill, and in roughly 15 minutes, it’s ready to eat.
Ingredients For Weber Kettle Grilled Ahi Tuna Kebabs
- 1 pound ahi tuna cut into 1 ½ squares
- 2 sausage links, any favorite sausage cut into 1 ½ inch pieces
- 1 green bell pepper cut into 2 inch pieces
- 1 red or yellow bell pepper cut into 2 inch pieces
- 1 red onion cut into 2 inch pieces
- Pineapple chunks cut into 2 inch pieces
Directions For Weber Kettle Grilled Ahi Tuna Kebabs
1. Set up your Weber Kettle for direct grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate and, with tongs, spread them around to form a neat pile. While your charcoal chimney is getting ready, soak the wooden skewers in a pan filled with water.
2. Prepare two different sets of skewers – Thread five tuna pieces on three separate skewers. Then, thread the remaining vegetable ingredients on four separate skewers in a sequenced pattern of your choice.
3. Place the skewers onto your Weber Kettle – Place the sausage and vegetable skewers on the grill grate first and replace the lid. Roughly every five minutes, turn the skewers over so that all sides get a good char. Remove the sausage and vegetable skewers.
Now place the ahi tuna skewers on the grill grate. Do not put the Weber Kettle lid back on, and do not go away. Turn the ahi tuna skewers every minute or less until all four sides have received a very light char.
4. Take all the skewers off the Weber Kettle – Place all the skewers on a cutting board. Remove all the sausage, vegetables, and ahi tuna from the skewers. Decoratively place all the ahi tuna kabob ingredients on a bed of rice or a bed of lettuce, and enjoy.
Variations And Additions For Weber Kettle Grilled Tuna Kebabs
Marinate the ahi tuna – Make a mixture of pineapple juice, soy sauce, chopped ginger, and garlic and marinate the ahi tuna for up to two hours or overnight. Also, brush the sausage and vegetable skewers with the marinade while it grills.
Try using a different fish, other than ahi tuna – Although ahi tuna is the perfect fish for grilling on a kabob because of its texture, other firm textured fish will do just as well. Swordfish, halibut, mahi mahi, and cod all have a firm texture and wonderful flavor.
Use your favorite sausage – I really enjoy a hard Spanish chorizo for my ahi tuna kebabs. But any sausage link that you enjoy will do just fine. Try andouille, boudin, bratwurst, hot or sweet Italian, linguica, or kielbasa sausages.
Tips And Tricks For Weber Kettle Grilled Tuna Kebabs
Soak the skewers – Soak the wooden skewers in water for at least 15 minutes before using them to prevent them from burning up on the grill.
Cut all the kabob ingredients the same size – By cutting all the kabob ingredients the same size, you not only create a pleasing looking kabob, but you are ensuring that all the ingredients cook thoroughly and finish grilling at the same time.
Get already cut pineapple – This is a good trick! Pealing and cutting a pineapple takes skill and patience. Avoid that! Just go to your grocery store, and you most likely will find already cut fresh pineapple spears or large chunks in the vegetable area. Take them home, cut them in the right size for your kebabs, and eat the rest!
Why grill the two different kebabs separately – The sausage and vegetable kebabs take much longer to grill than the ahi tuna kebabs. So we grill the sausage and vegetable kababs first and get them out of the way. Then we can concentrate on the ahi tuna kebabs.
Watch the ahi tuna kebabs like a hawk for medium rare – The ahi tuna can be expensive. And you need to be very careful not to overcook ahi tuna, or it will be tough. So overcooked expensive fish is not a good idea! Stand over them, and turn them on all four sides for just a quick light char. You want the inside of the ahi tuna to be pink and medium rare, just like your favorite porterhouse steak.
Weber Kettle Grilled Ahi Tuna Kebabs
Equipment
- 1 Weber Kettle Grill
- 1 Charcoal Chimney Fire Starter
- Charcoal briquets
- 7 wooden skewers 10 inches
- 1 Wire Oven Rack
Ingredients
- 1 pound ahi tuna, cut into 1½-inch squares
- 2 sausage links, your favorite sausage, cut into 1½ inch pieces
- 1 green bell pepper, cut into 2 inch pieces
- 1 red or yellow bell pepper, cut into 2 inch pieces
- 1 red onion, cut into 2 inch pieces
- Pineapple chunks, cut into 2 inch pieces
Instructions
- Set up your Weber Kettle for direct grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate and, with tongs, spread them around to form a neat pile. While your charcoal chimney is getting ready, soak the wooden skewers in a pan filled with water.
- Prepare two different sets of skewers – Thread five tuna pieces on three separate skewers. Then, thread the remaining ingredients on four separate skewers in a sequenced pattern of your choice.
- Place the skewers onto your Weber Kettle – Place the sausage and vegetable skewers on the grill grate first and replace the lid. Roughly every five minutes, turn the skewers over so that all sides get a good char. Remove the sausage and vegetable skewers.
- Now place the ahi tuna skewers on the grill grate. Do not put the Weber Kettle lid back on, and do not go away. Turn the ahi tuna skewers every minute or less until all four sides have received a very light char.
- Take all the skewers off the Weber Kettle – Place all the skewers on a cutting board. Remove all the sausage, vegetables, and ahi tuna from the skewers. Decoratively place all the ahi tuna kabob ingredients on a bed of rice or a bed of lettuce, and enjoy.
- Variations And Additions For Weber Kettle Grilled Tuna Kabobs
- Marinate the ahi tuna – Make a mixture of pineapple juice, soy sauce, chopped ginger, and garlic and marinate the ahi tuna for up to two hours or overnight. Also, brush the sausage and vegetable skewers with the marinade while it grills.
- Try using a different fish, other than ahi tuna – Although ahi tuna is the perfect fish for grilling on a kabob because of its texture, other firm textured fish will do just as well. Swordfish, halibut, mahi mahi, and cod all have a firm texture and wonderful flavor.
- Use your favorite sausage – I really enjoy a hard Spanish chorizo for my ahi tuna kabobs. But any sausage link that you enjoy will do just fine. Try andouille, boudin, bratwurst, hot or sweet Italian, linguica, or kielbasa sausages.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
