TUNA SKEWERS WITH MOROCCAN SPICES AND CHERMOULA
Deliciously flavored tuna with a fresh sauce reminiscent of chimichurri. This is awesome served over couscous.
Provided by Jostlori
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If using wooden skewers, soak in water for 30 minutes so they don't burn.
- Place the tuna in a shallow non-metallic dish. In a small bowl, combine the oil, cumin and lemon rind and pour over the tuna. Toss to coat, then cover and marinate in the refrigerator for 10 minutes.
- Meanwhile, for the chermoula, place the coriander, cumin, paprika and cayenne pepper in a small frying pan and toast over medium heat for 30 seconds, or until fragrant. DO NOT BURN! Combine with the remaining chermoula ingredients and set aside.
- Thread the tuna onto the skewers. Lightly oil your indoor grill or your barbeque and cook the skewers for 1 minute on each side for rare, or 2 minutes for medium.
- Serve the skewers on a bed of couscous and drizzle with the chermoula.
TUNA SKEWERS
We had these with recipe#243171--topped the salad with the skewers - delicious together. If using wooden skewers remember to soak them for at least one hour. Recipe source: Bon Appetit (August 2007)
Provided by ellie_
Categories Tuna
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve.
- Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes.
- Prepare grill and spray grill reack with Pam.
- Prepare skewers by alternating fish, pepper and onion squares on skewers.
- Grill skewers to desired doneness - mine took about 10 mintes-- turning often.
- Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.
Nutrition Facts : Calories 418.7, Fat 22, SaturatedFat 4.3, Cholesterol 64.6, Sodium 68.8, Carbohydrate 13.9, Fiber 1.1, Sugar 11.2, Protein 40.3
BANGKOK MEATBALLS ON SKEWERS
Anyone who has been to Bangkok will have come across various meatballs being cooked out in the markets. Here is a version to do at home.
Provided by dale7793
Categories Meat
Time 1h15m
Yield 6 skewers
Number Of Ingredients 16
Steps:
- Put the skewers into water to soak.
- This helps prevent them burning.
- Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside.
- This is the glazing sauce.
- Combine all the remaining ingredients in a bowl and mix thoroughly.
- The best way is to use your hands.
- Roll mixture into 18 meatballs.
- About a rounded tablespoon mixture each.
- Thread 3 meatballs onto each skewer.
- If you like you can add slices of red or green pepper between meatballs.
- Plce them on a baking sheet.
- Bake in a preheated 350 degree oven for 10 minutes.
- Remove skewers and brush meatballs with the glaze all over.
- Turn on the broiler.
- Place skewers under the broiler and cook for about 2 minutes each side.
- Serve.
- These could also be prepared ahead up to the broiler part and then barbequed.
Nutrition Facts : Calories 117.6, Fat 6.6, SaturatedFat 2.3, Cholesterol 32.8, Sodium 383, Carbohydrate 3.5, Fiber 0.2, Sugar 1.6, Protein 10.6
GRILLED FISH ON SKEWERS
This recipe comes from a Moroccan cookbook that I once found in a bargain book shop. You can either use the grill on your oven or BBQ them. They are really tasty and served with green salad they make a light meal. The coriander in this recipe refers to fresh leaves/cilantro, not the seeds. The preparation time includes time for marinating, otherwise it would only be about 15 minutes.
Provided by -Sylvie-
Categories Moroccan
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl mix all ingredients apart from the fish.
- Add the fish to the marinade and make sure it is coated all over.
- Leave to marinate for at least two hours, stirring from time to time.
- Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).
- Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.
- Turn only once.
GRILLED CORN DOGS ON SKEWERS
Make and share this Grilled Corn Dogs on Skewers recipe from Food.com.
Provided by Courtly
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill. Sprinkle cornmeal on sheet of waxed paper. Unroll dough on cornmeal; press crosswise perforations to seal. Spread dough with mustard.
- Separate dough into 8 long dough strips. To make each corn dog, coil 1 dough strip around each hot dog. Insert metal skewer lengthwise through hot dog, securing dough on each end.
- When ready to grill, place corn dogs on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 4 to 6 minutes or until golden brown and no longer doughy, turning corn dogs several times.
Nutrition Facts : Calories 156.6, Fat 13.4, SaturatedFat 5.3, Cholesterol 23.9, Sodium 534.7, Carbohydrate 3.4, Fiber 0.2, Sugar 1.6, Protein 5.3
BANDERILLAS (TUNA SKEWERS)
SPANISH TAPAS RECIPE: Tapas on skewers are called banderillas in the south and pinchos in the north. This recipe is from a restaurant in the town of Torremolinos, Espana.
Provided by Member 610488
Categories Tuna
Time 36m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Soak 8 wooden skewers in cold water for one hour.
- Cut the raw tuna into 24 even-sized cubes. Remove the zest from the lemon and cut it into thin strips. Make sure you do not cut into the white pith.
- Mix the tuna cubes, lemon zest, lemon juice and olive oil. Allow to marinate while skewers are soaking.
- When ready to cook, thread each skewer with three pieces of tuna, two caper berries and one olive, alternating each ingredient. Put into a non-metallic dish and pour marinade over the skewers.
- Broil for 4 minutes on each side, cooking until done to your liking.
Nutrition Facts : Calories 58.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 10.8, Sodium 11.5, Carbohydrate 1.6, Fiber 0.6, Sugar 0.1, Protein 6.8
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