eCook Meal
Moroccan-Spiced Tuna Kebabs
with a nourishing barley salad & punchy harissa yoghurt
Midweek Marrakesh magic made quick and easy. This nourishing meal will make you feel Fez’y inside. The perfect combination of spiced and charred, with fresh and zesty ingredients, makes this iconically Morrocan dish so delectable.
Serving guide
Choose your portion size.
BEAUTIFUL BARLEY
Place a pot over medium-high heat. Once hot, add the cumin and temper for about 1 minute, until fragrant. Add the barley and 350ml of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
SOAK & MARINATE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a separate shallow dish, place ½ the harissa and the juice of 1 Lemon wedge. Mix until fully combined. Add the tuna chunks and toss until coated. Leave to marinate for at least 10 minutes.
TOASTED Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
GET YOUR GRILL ON
Thread the marinated tuna chunks onto the skewers. Place a pan or a griddle pan on a high heat with a drizzle of oil. When hot, add the tuna skewers and fry for 30-60 seconds per side until starting to char.
FINAL SALAD TOUCHES & Yoghurt
In a salad bowl, toss the diced tomatoes, the sliced spring onions, the chopped mint, the chopped Parsley and the cooked barley. Season with salt, pepper and some lemon zest. In a separate bowl, combine the yoghurt and the remaining harissa. Add water in 5ml increments until drizzling consistency.
FOOD FOR THE SOUL
Serve the healthy barley salad. Top with the tuna skewers and drizzle over the harissa Yoghurt. Garnish with the flaked Almonds and any remaining lemon wedges on the side. Nutritiously done, Chef!
BEAUTIFUL BARLEY
Place a pot over medium-high heat. Once hot, add the cumin and temper for about 1 minute, until fragrant. Add the barley and 700ml of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
SOAK & MARINATE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a separate shallow dish, place ½ the harissa and the juice of 2 Lemon wedges. Mix until fully combined. Add the tuna chunks and toss until coated. Leave to marinate for at least 10 minutes.
TOASTED Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
GET YOUR GRILL ON
Thread the marinated tuna chunks onto the skewers. Place a pan or griddle pan on a high heat with a drizzle of oil. When hot, add the tuna skewers and fry for 30-60 seconds per side until starting to char.
FINAL SALAD TOUCHES & Yoghurt
In a salad bowl, toss the diced tomatoes, the sliced spring onions, the chopped mint, the chopped Parsley and the cooked barley. Season with salt, pepper and some lemon zest. In a separate bowl, combine the yoghurt and the remaining harissa. Add water in 5ml increments until drizzling consistency.
FOOD FOR THE SOUL
Serve the healthy barley salad. Top with the tuna skewers and drizzle over the harissa Yoghurt. Garnish with the flaked Almonds and any remaining lemon wedges on the side. Nutritiously done, Chef!
BEAUTIFUL BARLEY
Place a pot over medium-high heat. Once hot, add the cumin and temper for about 1 minute, until fragrant. Add the barley and 1,1L of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
SOAK & MARINATE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a separate shallow dish, place ½ the harissa and the juice of 3 Lemon wedges. Mix until fully combined. Add the tuna chunks and toss until coated. Leave to marinate for at least 10 minutes.
TOASTED Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
GET YOUR GRILL ON
Thread the marinated tuna chunks onto the skewers. Place a pan or griddle pan on a high heat with a drizzle of oil. When hot, add the tuna skewers and fry for 30-60 seconds per side until starting to char.
FINAL SALAD TOUCHES & Yoghurt
In a salad bowl, toss the diced tomatoes, the sliced spring onions, the chopped mint, the chopped Parsley and the cooked barley. Season with salt, pepper and some lemon zest. In a separate bowl, combine the yoghurt and the remaining harissa. Add water in 5ml increments until drizzling consistency.
FOOD FOR THE SOUL
Serve the healthy barley salad. Top with the tuna skewers and drizzle over the harissa Yoghurt. Garnish with the flaked Almonds and any remaining lemon wedges on the side. Nutritiously done, Chef!
BEAUTIFUL BARLEY
Place a pot over medium-high heat. Once hot, add the cumin and temper for about 1 minute, until fragrant. Add the barley and 1,4L of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season.
SOAK & MARINATE
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a separate shallow dish, place ½ the harissa and the juice of 4 Lemon wedges. Mix until fully combined. Add the tuna chunks and toss until coated. Leave to marinate for at least 10 minutes.
TOASTED Almonds
Place the flaked Almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
GET YOUR GRILL ON
Thread the marinated tuna chunks onto the skewers. Place a pan or griddle pan on a high heat with a drizzle of oil. When hot, add the tuna skewers and fry for 30-60 seconds per side until starting to char.
FINAL SALAD TOUCHES & Yoghurt
In a salad bowl, toss the diced tomatoes, the sliced spring onions, the chopped mint, the chopped Parsley and the cooked barley. Season with salt, pepper and some lemon zest. In a separate bowl, combine the yoghurt and the remaining harissa. Add water in 5ml increments until drizzling consistency.
FOOD FOR THE SOUL
Serve the healthy barley salad. Top with the tuna skewers and drizzle over the harissa Yoghurt. Garnish with the flaked Almonds and any remaining lemon wedges on the side. Nutritiously done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.85
for 4 servings · R40.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
-
Cumin Seeds needs 20 mlCumin Seeds 40 g R40.99 · whole pack (size can't be divided)R40.99
-
Plum Tomatoes needs 4Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Flaked Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
-
Fresh Parsley needs 30 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 20% of packR11.40
-
Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
- Wooden Skewers
- Pearled Barley
- Line-caught Tuna Steaks
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Moroccan-Spiced Tuna Kebabs?
The preparation time for Moroccan-Spiced Tuna Kebabs with a nourishing barley salad & punchy harissa yoghurt is between 20 and 35 minutes.
What is the total time required to make Moroccan-Spiced Tuna Kebabs with a nourishing barley salad & punchy harissa yoghurt?
The total time required to make Moroccan-Spiced Tuna Kebabs with a nourishing barley salad & punchy harissa yoghurt is between 40 and 60 minutes.
How many servings does Moroccan-Spiced Tuna Kebabs provide?
4 servings
What are the main ingredients in Moroccan-Spiced Tuna Kebabs?
Almonds, Cumin Seed, Fresh Mint, Lemon, Line-caught Tuna Steak, Parsley, Pearled Barley, Pesto Princess Harissa Paste, Plum Tomato, Spring Onion, Wooden Skewers, Yoghurt
What is the nutritional information of Moroccan-Spiced Tuna Kebabs?
Calories: 577, Carbs: 70 grams, Fat: grams, Protein: 44.2 grams, Sugar: 16.2 grams, Salt: 254 grams
How do I prepare Moroccan-Spiced Tuna Kebabs?
GET YOUR GRILL ON: Thread the marinated tuna chunks onto the skewers. Place a pan or griddle pan on a high heat with a drizzle of oil. When hot, add the tuna skewers and fry for 30-60 seconds per side until starting to char. SOAK & MARINATE: Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. In a separate shallow dish, place ½ the harissa and the juice of 2 lemon wedges. Mix until fully combined. Add the tuna chunks and toss until coated. Leave to marinate for at least 10 minutes. BEAUTIFUL BARLEY: Place a pot over medium-high heat. Once hot, add the cumin and temper for about 1 minute, until fragrant. Add the barley and 700ml of salted water. Bring to the boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season. TOASTED ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. FINAL SALAD TOUCHES & YOGHURT: In a salad bowl, toss the diced tomatoes, the sliced spring onions, the chopped mint, the chopped parsley and the cooked barley. Season with salt, pepper and some lemon zest. In a separate bowl, combine the yoghurt and the remaining harissa. Add water in 5ml increments until drizzling consistency. FOOD FOR THE SOUL: Serve the healthy barley salad. Top with the tuna skewers and drizzle over the harissa yoghurt. Garnish with the flaked almonds and any remaining lemon wedges on the side. Nutritiously done, Chef!
What should be prepared from my kitchen to make Moroccan-Spiced Tuna Kebabs?
Almonds, Cumin Seed, Fresh Mint, Lemon, Line-caught Tuna Steak, Parsley, Pearled Barley, Pesto Princess Harissa Paste, Plum Tomato, Spring Onion, Wooden Skewers, Yoghurt
How many calories does Moroccan-Spiced Tuna Kebabs have?
577 calories
How much fat content does Moroccan-Spiced Tuna Kebabs have?
grams