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Moroccan tuna kebabs


  • Whisk the oil with the juice of ½ lemon and 1 heaped tbsp harissa in a bowl. Add the tuna, gently toss until well coated and refrigerate for up to 30 mins.
  • When ready, skewer the tuna onto metal skewers and cook all over on a preheated ridged grill (or BBQ).
  • While the tuna is cooking, bring the stock with the cumin to the boil. Pour over the couscous and 2 tbsp chopped mint in a large bowl. Mix and set aside for 5 mins. Then add the butter with a good squeeze of lemon juice and fluff up with a fork.
  • Combine the yoghurt with harissa to taste with 1 tspn chopped mint. Taste for seasoning.
  • To serve, mound a bed of couscous on individual plates, top with the skewers and flick the harissa yoghurt over.


  • 1 cup olive oil
  • 1 lemon
  • harissa
  • 500-600 gm tuna, bloodlines removed & cut into largish cubes
  • 1 cup vegetable stock
  • 1 tspn ground cumin
  • 1 cup instant couscous
  • 2½ tbsp chopped fresh mint
  • a dollop of butter
  • 1 heaped cup plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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