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Moorish-Spiced Tuna Kebabs | Spanish PINCHOS MORUNOS

Course Main Course
Cuisine Spanish
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 fresh tuna steaks (500 grams / 1 lbs)
  • 1 tsp garlic powder 3.28 grams
  • 1 tsp onion powder 2.33 grams
  • 1/2 tsp cumin powder 1 gram
  • 1 tsp sweet smoked paprika 2.30 grams
  • 1/2 tsp turmeric powder 1 gram
  • 1/2 tsp ginger powder 1 gram
  • 1 tsp dried cilantro .61 grams
  • 1/4 tsp saffron threads .17 grams
  • 1/8 tsp freshly cracked black pepper .35 grams
  • 1 tsp lemon juice 5 ml
  • 1/4 cup extra virgin olive oil 60 ml


  1. Add 1 tsp garlic powder into a mortar, along with 1 tsp onion powder, 1/2 tsp cumin powder, 1 tsp sweet smoked paprika, 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 1 tsp dried cilantro, 1/4 tsp saffron threads and 1/8 tsp freshly cracked black pepper, pound down together until well mixed

  2. Add in 1 tsp lemon juice into the seasonings and a 1/4 cup extra virgin olive oil, mix together until well mixed, set aside

  3. Pat down 2 fresh tuna steaks (500 grams / 1 lbs) with some paper towels, cut the tuna into squares that are about 1-inch x 1-inch, add the cut tuna into a bowl and season with sea salt & black pepper, gently mix together to evenly divide the seasonings, pour in the spice blend and once again gently mix together until well mixed, cover with saran wrap and add to the fridge between 1 to 2 hours

  4. Once the tuna is manirated, add into wooden skewers, making sure the tuna is tightly compacted together

  5. Heat a large nonstick fry pan with a medium-high heat, after 3 minutes and the pan is hot, add the tuna skewers into the pan, cook in batches to not over-crowd the pan, move the skewers around every 30 seconds so the tuna is evenly cooked, after a total cooking time of 2 minutes remove from the pan, continue to cook until all the tuna skewers are done, serve next to lemon wedges, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this recipe.