Tuna Skewers With Moroccan Spices and Chermoula

READY IN: 35mins
Recipe by Jostlori

Deliciously flavored tuna with a fresh sauce reminiscent of chimichurri. This is awesome served over couscous.

Top Review by Ck2plz

Wow and Wow! We loved this! The only thing I would change would be to decrease the lemon juice to allow more of the other flavors to come through. Next time I will cook a tuna steak and thinly slice it before serving. Made for ZWT for the Gourment Goddesses July 2013.

Ingredients Nutrition


  1. If using wooden skewers, soak in water for 30 minutes so they don't burn.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the skewers on a bed of couscous and drizzle with the chermoula.

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