Tuna Skewers with Moroccan Spices and Chermoula
Elevate your grilling game with these irresistible Tuna Skewers with Moroccan Spices and Chermoula! Featuring tender cubes of fresh tuna marinated in a bold blend of cumin, coriander, paprika, and a hint of cinnamon, these skewers pack a punch of North African flavor. Perfectly charred on the grill, the smoky tuna contrasts beautifully with a vibrant, herbaceous chermoula sauce made with fresh parsley, cilantro, garlic, and a kick of red chili. This quick and easy recipe takes just 20 minutes to prep and is ideal for summer cookouts, elegant dinners, or an exotic twist on weeknight meals. Serve these skewers hot off the grill with the zesty chermoula drizzled on top for an aromatic, flavor-packed dish your guests won’t forget. Keywords: Moroccan tuna skewers, grilled tuna recipe, chermoula sauce, easy seafood recipe, summer grilling.
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Recipe Information
Ingredients
- 500 grams Fresh tuna steak
- 60 ml Olive oil
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.25 teaspoon Ground cinnamon
- 2 cloves Garlic cloves, minced
- 30 ml Lemon juice
- 30 grams Fresh parsley, chopped
- 30 grams Fresh cilantro, chopped
- 1 unit Red chili, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 units Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Set aside.
Cut the tuna steak into 2.5 cm (1-inch) cubes and place them in a large mixing bowl.
In a small bowl, whisk together 30 ml olive oil, ground cumin, ground coriander, paprika, ground cinnamon, minced garlic, and half of the lemon juice. Add salt and black pepper to taste. Pour the marinade over the tuna and toss gently to coat. Cover the bowl and let the tuna marinate in the refrigerator for 15-20 minutes.
While the tuna marinates, prepare the chermoula sauce. In a food processor or blender, combine fresh parsley, fresh cilantro, red chili, the remaining 30 ml of olive oil, the other half of the lemon juice, and a pinch of salt. Blend until smooth. Adjust seasoning as needed.
Preheat a grill or grill pan over medium-high heat. If using an oven, set it to the broil setting.
Thread the marinated tuna cubes onto the skewers, leaving a small gap between each piece for even cooking.
Grill the skewers for 2-3 minutes per side, turning once, until the tuna is lightly charred on the outside but still slightly pink inside (or cook to your desired doneness). Avoid overcooking as tuna can become dry.
Remove the skewers from the heat and let them rest for a minute. Serve immediately with the chermoula sauce drizzled on top or on the side.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.7 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 28.4 mcg | 142% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3312 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
