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

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Moroccan-Spiced Tuna Kebabs
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 - 20ml

  • Pearled Barley - 300ml

  • Wooden Skewers - 8

  • Pesto Princess Harissa Paste - 40ml

  • Lemons - 2

  • Line-caught Tuna Steaks - 4

  • Flaked Almonds - 60g

  • Plum Tomatoes - 4

  • Spring Onions - 4

  • Fresh Mint - 15g

  • Fresh Parsley - 30g

  • Plain Yoghurt - 200ml

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?

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

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?

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

How many calories does Moroccan-Spiced Tuna Kebabs have?

577 calories

How much fat content does Moroccan-Spiced Tuna Kebabs have?

grams

Woolies Products in this dish

Photo of Lemongrass 15 g

Lemongrass 15 G

Photo of LemonGold® Seedless Lemons 3 pk

Lemongold® Seedless Lemons 3 Pk

Photo of Fresh Lemongrass 30 g

Fresh Lemongrass 30 G

Photo of Seedless LemonGold® Lemons 850 g

Seedless Lemongold® Lemons 850 G

Photo of Lemon Verbena 10 g

Lemon Verbena 10 G

Photo of Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 ml

Morgenster Lemon Enhanced Extra Virgin Olive Oil 500 Ml

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Bulk Lemons 1.5 kg

Bulk Lemons 1.5 Kg

Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Avocado Lemon Flavoured Oil 250 ml

Avocado Lemon Flavoured Oil 250 Ml

Photo of Organic Lemons 700 g

Organic Lemons 700 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Crushed Garlic, Ginger, Chilli & Lemongrass 70 g

Crushed Garlic, Ginger, Chilli & Lemongrass 70 G

Views: 886