Grilled & Marinated Tuna Kebabs

Ingredients:
1/2 pound tuna steak
1 red bell pepper
1 green bell pepper
1 small onion
6-10 large button mushrooms
2 lemons, cut into wedges
Marinade Ingredients
1/2 cup olive oil
2 Tbsp chopped onion
1 Tbsp chopped fresh rosemary
1 Tsp salt
1/2 Tsp black pepper
2 garlic cloves

Directions:
Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill. To make the marinade, purée the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.
When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important, because
if the pieces are different widths, some things will be charred and others undercooked. You also want to be careful when loading up the skewers; it’s easy to stab yourself by accident! Alternate pieces of fish with pieces of various veggies, leaving a little space between everything. Don’t crowd the skewer, or the parts that are touching will cook too slowly.
Lay the skewers on the grill. Don’t move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side. Serve hot or at room temperature. Drizzle with lemon juice or serve with lemon wedges.
Serves 4.