Mediterranean Mixed Grill

Name: Mediterranean Mixed Grill
Total time: 45 min
Yield: 4 servings
Ingredients: 16 jumbo shrimps, peeled and deveined; 1 1/2 pounds fresh tuna, in 16 1 1/2-inch cubes; Juice of 1 lemon; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon ground cumin; 1 teaspoon finely minced fresh coriander; Salt and freshly ground black pepper; 2 chorizo sausages; 2 sweet red peppers, cut in 24 1 1/2-inch squares; 1 lemon, quartered

By Florence Fabricant

Total Time: 45 minutes
Rating: 3(19)
Comments: Read comments

Featured in: FOOD; Summer Grilling, Part 2: Some Fine Points on Seafood

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Ingredients

Yield:4 servings

16jumbo shrimps, peeled and deveined
1½pounds fresh tuna, in 16 1½-inch cubes
Juice of 1 lemon
3tablespoons extra-virgin olive oil
½teaspoon ground cumin
1teaspoon finely minced fresh coriander
Salt and freshly ground black pepper
2chorizo sausages
2sweet red peppers, cut in 24 1½-inch squares
1lemon, quartered

Ingredient Substitution Guide

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Preparation

Step 1
Put the shrimp and tuna in a shallow dish. Beat the lemon and oil together with the cumin and coriander. Season with salt and pepper and pour over the seafood, turning the seafood to coat it. Put in the refrigerator to marinate 30 minutes.
Step 2
Put 16 12-inch wooden skewers in water to soak.
Step 3
Saute the chorizo in a skillet until lightly browned. Remove from the skillet and set aside to cool. Cut in quarters.
Step 4
Preheat a grill. Holding two skewers about half an inch apart, thread each pair of skewers with a shrimp, a piece of pepper, a piece of tuna, a piece of chorizo, piece of tuna, a piece of pepper and a shrimp. Repeat, threading eight skewers.
Step 5
Grill the brochettes until the shrimp are cooked and lightly charred and the tuna is cooked on the outside but still rare within, about 10 minutes. Serve at once with lemon wedges.