I’ve been walking around in denial, refusing to wear long pants—shorts only please—or socks, even though it’s in the 40s at night. The denial extends to my grill. I don’t care if it’s raining dagnabbit! I have a grill and I’m going to use it, even if I have to bundle up under my rain parka to do it. For your enjoyment today are grilled tuna kebabs (prepared under said rain parka) with assorted vegetables, which marinated for several hours in a rosemary garlic olive oil marinade. We had originally intended to use swordfish, but fresh tuna steaks were on sale at the market and we couldn’t resist. You could use any meaty fish for these kabobs. Bon appétit! If you are using bamboo skewers, soak them in water for an hour or more before cooking to help prevent them from catching fire on a hot grill. Don’t add vinegar or lemon to the marinade or you’ll “cook” the fish!

1/2 cup extra virgin olive oil 2 tablespoons onion, chopped 1 tablespoon fresh rosemary, chopped 1 teaspoon salt 1/2 teaspoon black pepper 2 cloves garlic

Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight. 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. Note that by threading the skewers with assorted veggies and fish, some things will be cooked more or less than others, as some things take longer to cook than others.
If you want all of your items to be cooked perfectly, use a separate skewer for the onions, one for the tuna, one for the bell peppers, etc. Put the onions and bell peppers down first because they take longer to cook. 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.