Tuna Skewers With Moroccan Spices And Chermoula Recipes

TUNA SKEWERS WITH MOROCCAN SPICES AND CHERMOULA

Tuna Skewers With Moroccan Spices and Chermoula image

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

Provided by Jostlori

Categories Tuna

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs tuna steaks, cut into 1 1/4 inch cubes
2 tablespoons olive oil
1/2 teaspoon ground cumin
2 teaspoons lemon zest, finely grated
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
1/3 cup lemon juice
1/2 cup olive oil

Steps:

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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