Ingredients
- FOR SKEWERS
- 1 1/2 pounds tuna steaks, cut into 1 1/4 inch cubes
- 2 tablespoons oil (olive oil)
- 1/2 teaspoon ground cumin
- 2 teaspoons lemon zest, finely grated
- FOR CHERMOULA
- 1/2 teaspoon ground coriander
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 1 pinch cayenne pepper
- 4 garlic cloves, crushed and minced
- 1/2 cup flat leaf parsley, minced
- 1/2 cup cilantro, minced
- 1/4 cup lemon juice
- 1/2 cup oil (olive oil)
How to Make
-
Step 1: If using wooden skewers, soak in water for 30 minutes so they don't burn.
-
Step 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.
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Step 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.
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Step 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.
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Step 5: Serve the skewers on a bed of couscous and drizzle with the chermoula.
Tips & Variations
- BBQ Grill
We hope you enjoy this recipe!
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