Tuna shish with chermoula and preserved lemons

Name: BBQ tuna kebabs with chermoula
Yield: 4 skewers
Ingredients: 2 good, quality, thick tuna steaks (about 400 g / 14 oz in total); a drizzle of olive oil, for brushing; flaky sea salt; freshly ground black pepper; juice of half a lemon; 2 preserved lemons, skin only (pulp and seeds removed); 1 clove of garlic; 1⁄2 red chilli; 1 bunch of coriander, top part only; 1⁄2 bunch of parsley, leaves picked; freshly ground black pepper; 1⁄2 tsp ground coriander; about 50 ml / 13⁄4 fl oz olive oil

Let the Honey & Co team persuade you why tuna deserves a space on the barbecue

By Sarit Packer & Itamar Srulovich

1 July 2025

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Patricia Niven

Tuna is a very robust fish so it cooks beautifully on a BBQ, it retains flavour and moisture and the slight smoke works so well with the oiliness of the fish. The chermoula paste is a spicy lemony number that adds real zing – it will keep well in your fridge for a few days, so if there is any left over or you are inclined to double the amount you make, it will work well in a tinned tuna salad or in a sandwich with salted or cured beef. Serve the shish with baked potatoes for a hearty meal.

See more recipes from 'Chasing Smoke'.

To cook without a BBQ

Use a lightly oiled, preheated griddle pan on your stove and cook just as you would on the fire. Or you could simply use a non-stick frying pan.

This recipe is extracted from 'Chasing Smoke: Cooking over fire around the Levant' by Sarit Packer and Itamar Srulovich, published by Pavilion Books.

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To cook without a BBQ

Recipe notes