Tuna Skewers with Moroccan Spices and Chermoula

Name: Tuna Skewers with Moroccan Spices and Chermoula
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 lb tuna steaks; 2 tbsp olive oil; 0.5 tsp ground cumin; 2 tsp lemon zest; 0.5 tsp ground coriander; 3 tsp ground cumin; 2 tsp paprika; 1 pinch cayenne pepper; 4 garlic cloves; 0.5 cup flat leaf parsley; 0.5 cup cilantro; 0.333 cup lemon juice; 0.5 cup olive oil

Tuna, lemon zest and coriander come together in these kebabs, fragrant with cumin and paprika and grilled. It's finished with chermoula.

35 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 5 min · 35 min total
Difficulty: medium

1
If using wooden skewers, soak in water for 30 minutes so they don't burn. Place the tuna in a shallow non-metallic dish. In a small bowl, combine the oil, cumin and lemon rind and pour over the tuna. Toss to coat, then cover and marinate in the refrigerator for 10 minutes.
2
Meanwhile, for the chermoula, place the coriander, cumin, paprika and cayenne pepper in a small frying pan and toast over medium heat for 30 seconds, or until fragrant. DO NOT BURN! Combine with the remaining chermoula ingredients and set aside.
1 min
3
Thread the tuna onto the skewers. Lightly oil your indoor grill or your barbeque and cook the skewers for 1 minute on each side for rare, or 2 minutes for medium.
4
Serve the skewers on a bed of couscous and drizzle with the chermoula.