Tuna Skewers With Moroccan Spices and Chermoula

Recipe by Jostlori
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Serve the skewers on a bed of couscous and drizzle with the chermoula.
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