My family loves to gather at the beach and cook up a communal feast over sizzling hot coals! The centerpiece is usually marinated seafood strung on skewers, tender new potatoes, corn, sweet peppers and rustic, olive oil brushed bread, all golden from the grill. Try these super simple tuna and prawn skewers for starters, and then round out the line-up with gorgeous accompaniments such as Firefly Kitchens Kim Chee, assorted pickles, spreads (PCC deli is your best friend here) and local cheeses. Welcome Summer!

Makes about 12 skewers

1 pound Ahi tuna filet
18 large or medium prawns
1/3 cup extra virgin olive oil
3-4 cloves garlic, minced
1/4 cup fresh herbs in your favorite combination (basil, dill, oregano, parsley, chervil, etc.)
2 tablespoon balsamic vinegar
Salt and pepper to taste

Cut the tuna into 3/4 inch cubes and place in a bowl. With kitchen shears, cut down the back of prawns and remove the vein. Leave the tails and shells on. Place in a small bowl.

Combine the rest of the ingredients and divide between the tuna and prawns. Toss to coat. (If you are going to include other ingredients on your grill, double the marinade mixture and use it to season those as well.) Let the tuna and shrimp marinate for 1 hour.

Skewer 3 cubes each of the tuna on small skewers. Do the same with the prawns. (If you are using wooden skewers, soak them for about 30 minutes to prevent burning.)

Preheat a gas or charcoal grill to high and grill the skewers, turning occasionally, until the tuna is seared on all sides and the prawns are opaque through.

Serve the skewers with your choice of PCC deli spreads, Firefly Kitchens Kim Chee or Kraut and Willapa Hills cheeses!

Options for grilling alongside your skewers: (These are the items we showed on Gardening with Ciscoe. Feel free to use your imagination!)

Whole green onions
Blanched new potatoes (threaded on skewers)
Miniature sweet peppers
Artisanal bread, sliced and brushed with olive oil
Corn on the Cob

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