Try these Moroccan tuna kebabs, then check out our healthy kebabs, grilled fish skewers, adana kebabs and more kebab recipes.


  • 2 (about 250g in total) tuna steaks, cut into 3cm chunks
  • 1 tbsp rose or regular harissa, plus extra to serve
  • 1 large lemon, juiced
  • 250g pouch (we used Merchant Gourmet Glorious Grains) mixed grains
  • ½ tsp cumin seeds, toasted and lightly crushed
  • 3 spring onions, finely chopped
  • ¼ cucumber, cut into small dice
  • a small handful mint, roughly chopped
  • a small handful flat-leaf parsley, roughly chopped
  • 4 tbsp   natural yogurt


  • STEP 1

    Soak 4 wooden skewers in water.

  • STEP 2

    Toss the tuna chunks with the harissa and 1 tbsp of the lemon juice, and leave to marinate for 10 minutes.

  • STEP 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.

  • STEP 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). 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.


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