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Moroccan Tuna Kebab with Herb and Lemon Grains

  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 2 1x


Spicy fish kebabs



2 tuna steaks (about 250g in total), cut into 3cm chunks
1 tbsp rose or regular harissa, plus extra to serve
1 large lemon, juiced
250g pouch of ready to serve mixed grains – which ever ones you want
1/2 tsp cumin seeds, toasted and lightly crushed
3 spring onions, finely chopped
1/4 cucumber, diced small
a small handful of roughly chopped mint

a small handful of roughly chopped flat-leaf parsley

4 tbsp natural yogurt


  1. Soak 4 wooden skewers in water.
  2. Toss the tuna chunks with the harissa and 1 tbsp of the lemon juice, and leave to marinate for 10 minutes.
  3. Heat the grains following pack instructions, then toss with the cumin, spring onions, some seasoning and 2-3 more tbsp of the lemon juice, depending on how zingy you like it.
  4. Thread the tuna chunks on 4 skewers. Heat a grill pan to hot then grill the skewers for 1 minute on each side (or cook under a hot grill).
  5. Toss the cucumber and herbs through the grains. Serve with the tuna skewers with the yogurt swirled with a little more harissa on the side.
  • Prep Time: 10
  • Cook Time: 15


  • Calories: 451