Lobster, Shrimp and Mahi Mahi Kebabs | Cruise Scoop

Ingredients

• 1 lb. mahi mahi filet cut into 2 oz. square pieces
• 4 ea. warm water lobster tails, shell off and cut into ½-inch slices
• 20 ea. tiger shrimp shelled and deveined
• 2 ea. red onions peeled, quartered then cut into 4 squares
• 2 ea. red bell pepper deseeded, halved then cut into one and a half inch squares
• 2 ea. green bell pepper deseeded, halved then cut into one and a half inch squares
• 8 oz. kidney beans drained and washed
• 1 tsp. chopped thyme
• 300 ml coconut milk
• 3 l water
• 2 Tbs. salt
• 1 Tbs. ground black pepper
• 4 ea. plum tomatoes
• 1 ea. red onion finely chopped
• 1 bunch cilantro finely chopped
• 1 bunch spring onions finely sliced
• 1 ea. lime juiced and zested
• 300 ml olive oil
• 1 Tbs. salt
• 3 ea. 6” spinach tortilla (soft)
• 3 ea. 6” sundried tomato tortilla (soft)