Grilled Tuna Skewers with Mixed Vegetable
Chunky tuna cubes marinated in a zesty yogurt-spice mix, threaded onto skewers with colorful bell peppers and onions, then grilled to smoky perfection. These skewers are juicy, lightly charred, and bursting with flavor—perfect as an appetizer or light main.
For 4 servings
- prep · ~2 min
Prepare the marinade.
1.In a mixing bowl, combine thick yogurt, ginger-garlic paste, minced green chili, lemon juice, red chili powder, turmeric, garam masala, amchur, salt, and black pepper.2.Whisk until smooth and well blended. - prep · ~20 min
Marinate the tuna.
1.Pat the tuna cubes dry with a paper towel.2.Add tuna cubes to the marinade and gently toss to coat each piece evenly.3.Cover and refrigerate for 15-20 minutes. Do not marinate longer, or the lemon juice will start "cooking" the fish. - prep · ~3 min
Prepare the vegetables and skewers.
1.If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.2.In a separate bowl, toss the bell pepper squares and onion layers with a tiny pinch of salt and a drizzle of oil. - assemble · ~4 min
Thread the skewers.
1.Alternate threading marinated tuna cubes, bell pepper squares, and onion layers onto the skewers.2.Leave a small gap between pieces so the heat can circulate and cook them evenly. - grill · ~8 min
Grill the skewers.
1.Heat a grill pan or outdoor grill over medium-high heat. Brush lightly with oil.2.Place the skewers on the hot grill.3.Grill for 3-4 minutes on each side, basting with a little mustard oil, until the tuna is just cooked through and has light char marks.4.Be careful not to overcook; tuna should still be slightly pink in the center.TIPTuna dries out quickly. Look for the moment the flesh turns from translucent to opaque around the edges. - garnish · ~1 min
Garnish and serve.
1.Transfer the skewers to a serving platter.2.Sprinkle a pinch of chaat masala and chopped coriander leaves on top.3.Serve immediately with lemon wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat tuna cubes dry before marinating to ensure the yogurt-spice mix clings properly.
- 2Do not marinate tuna longer than 20 minutes; the lemon juice will begin to cook the delicate fish.
- 3Soak wooden skewers for at least 30 minutes to prevent them from burning on the grill.
- 4Leave a small gap between pieces on the skewer so heat circulates evenly for uniform cooking.
- 5Grill tuna just until opaque around the edges; the center should remain slightly pink to avoid dryness.
- 6Baste with mustard oil while grilling to add a smoky pungency and keep the fish moist.
- 7Serve immediately after grilling for the best texture and juiciness.
Adapt it for your goals.
Non-dairy
Replace yogurt with thick coconut milk or a mix of coconut cream and a splash of lemon juice—keeps the marinade creamy and tangy for those avoiding dairy.
extra vegetableExtra-vegetable
Add zucchini rounds, cherry tomatoes, or pineapple chunks between the cubes for more color and a sweet contrast to the smoky tuna.
mild spiceMild-spice
Skip the green chili and reduce red chili powder to a pinch; double the garam masala and amchur for a warm, aromatic profile that is family-friendly.
oven bakedOven-baked
Instead of grilling, arrange skewers on a lined baking sheet and broil on high for 6–8 minutes, turning once, for a fuss-free indoor option with similar char.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Tuna is an excellent source of omega-3s, which support heart and brain health. This dish packs a concentrated fish portion per skewer.
High-Quality Lean Protein
Each serving of tuna provides a substantial amount of lean protein, helping with muscle repair and satiety without excess saturated fat.
Packed with Vitamins from Veggies
Bell peppers and onions contribute vitamin C, vitamin A, and antioxidants, making the skewers more nutrient-dense than plain grilled fish.
Probiotic Boost from Yogurt
The yogurt marinade adds live cultures that may aid digestion, and its tangy flavor reduces the need for heavy sauces or oils.
Frequently asked questions
Yes, but thaw it completely in the fridge, then pat very dry before marinating—excess water will dilute the marinade and cause steaming instead of grilling.
