What are the main ingredients in Moroccan-Spiced Tuna Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

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!

What should be prepared from my kitchen to make Moroccan-Spiced Tuna Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Moroccan-Spiced Tuna Kebabs

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.

Moroccan-Spiced Tuna Kebabs

with a nourishing barley salad & punchy harissa yoghurt

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cumin Seeds
Flaked Almonds
Fresh Mint
Fresh Parsley
Lemon
Lemons
Line-caught Tuna Steak
Line-caught Tuna Steaks
Pearled Barley
Pesto Princess Harissa Paste
Plain Yoghurt
Plum Tomato
Plum Tomatoes
Spring Onion
Spring Onions
Wooden Skewers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

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!

Cumin Seeds - 5ml
Pearled Barley - 75ml
Wooden Skewers - 2
Pesto Princess Harissa Paste - 10ml
Lemon - 1
Line-caught Tuna Steak - 1
Flaked Almonds - 15g
Plum Tomato - 1
Spring Onion - 1
Fresh Mint - 5g
Fresh Parsley - 15g
Plain Yoghurt - 50ml

Download the Recipe

Serves 2

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!

Cumin Seeds - 10ml
Pearled Barley - 150ml
Wooden Skewers - 4
Pesto Princess Harissa Paste - 20ml
Lemon - 1
Line-caught Tuna Steaks - 2
Flaked Almonds - 30g
Plum Tomatoes - 2
Spring Onions - 2
Fresh Mint - 8g
Fresh Parsley - 20g
Plain Yoghurt - 100ml

Download the Recipe

Serves 3

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!

Cumin Seeds - 15ml
Pearled Barley - 225ml
Wooden Skewers - 6
Pesto Princess Harissa Paste - 30ml
Lemons - 2
Line-caught Tuna Steaks - 3
Flaked Almonds - 45g
Plum Tomatoes - 3
Spring Onions - 3
Fresh Mint - 12g
Fresh Parsley - 25g
Plain Yoghurt - 150ml

Download the Recipe

Serves 4

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!