Taste Level: GR

Cost: $20 and over

Serves: 4-6

Prep Time: 35-40 min.

Chill Time: 5-10 min.

Difficulty: 1

I was not totally happy with my first try at these Ahi Kabobs.  They just were missing something, that something I decided was some marinating time, some mesquite chips, some ginger and a bit different cooking method.  It is always surprising how a little refining of an idea goes a long way!  These kabobs are full of a great mixtures of deep flavors when a few light undertones that really give you taste buds the sense of being in the Caribbean relaxing on a warm summer beach.  A really nice thought when you are eating these and it is 15 degrees outside like we were, I tell ya!  Enjoy!


Kabobs

1 1/4 lb Wild Ahi Tuna (cut into 20-24 even squares)
fresh pineapple (3 chunks per skewer)
1 poblano pepper (cut into chunks)
1 anaheim pepper (cut into chunks)
1 small red onion (cut into chunks)
12-18 various cherry tomatos
4 slices picante proscuttio (sliced in half long ways)
soaked mesquite chips for grill


Brushing Sauce
4 tbsp fig spread
2 tbsp soy sauce
2 tbsp olive oil
1tbsp 1 tsp volcanic lemon juice
1/4 tsp liquid smoke
2 serrano peppers (seeded, diced)
2 green onions (diced)
2 garlic cloves (minced)
1 tsp fresh ginger (minced)
1/2 tsp garlic powder
1/4 tsp ground thyme
1/4 tsp ground oregano
fresh crack pepper (to taste)


Brushing Sauce
Mix together all ingredients in a medium bowl, cover and sit to side until ready to use.


Ahi Kabobs
Make Kabobs by stringing ingredients onto skewers.  Wrap half of the Ahi with half slices of prosciutto while skewering.  Brush the kabobs with the sauce, cover and chill for 30 min (I like to crack a little fresh pepper over them during the chilling period.)


Preheat grill to medium high heat and add your mesquite chips.


Uncover kabobs brush once more with sauce and place on lower rack of grill.  Cook for 2-3 minutes, flip, brush with sauce and continue to cook for another 2-3 minutes or until desired doneness is reached (make sure not to over cook the Ahi!)  Remove skewers from grill and brush with any remaining sauce, serve hot and enjoy!