Planning an Australia Day barbecue? Do something a little different with these delicious seafood kebabs. They’re great served with a platter of fresh herbs or any sort of salad.
Persians love kebabs and often make this recipe with minced lamb, so prepare a batch of each if you like. As the tuna is being minced, buy tuna offcuts or cooking steaks rather than the more expensive sashimi-grade tuna.
Cooking time will depend on how thinly you roll the mince and on the heat of your grill; tuna dries out quickly, so better to undercook it then check one and grill for a minute longer if needed rather than risk overcooking it.
Wrapping the kebabs in flatbread with yoghurt and grilled tomato adds moisture, so they’ll taste delicious even if they have been on the grill a little too long.
Find more simple delicious barbecue recipes here.
Serves: 2 (easy to double or triple)
Ingredients
- 1/2 red onion
- 250g cooking-grade tuna, diced
- 1/4 teaspoon ground turmeric
- salt flakes and freshly ground, black pepper, to taste
- 1/2 lemon, cut lengthways
- 25g butter, melted
- 8 grape tomatoes
- extra virgin olive oil, for rubbing
- sprigs of fresh herbs, for serving
- flatbread, for serving
- thick natural yoghurt, for serving
Method
Cut half of the onion into slivers and set aside.
Coarsely grate the rest and place in the bowl of a food processor with the tuna, turmeric, salt and pepper.
Pulse just until pasty.
Preheat an overhead grill until very hot.
Meanwhile, dipping your hands into a bowl of cold water to prevent the mince sticking to them, shape it into eight thin logs and place on a foil-lined baking tray.
Press indentations along the top with your fingers.
Cut lemon into three wedges.
Squeeze the juice from one wedge and mix it into the butter. Set the remaining wedges aside.
Brush kebabs with lemon butter.
Roll tomatoes in oil and place alongside the kebabs. Sprinkle with salt.
Place the tray under the grill and cook for about two minutes, until kebabs are coloured.
Turn, baste with more butter and cook for a further two minutes or so, until just cooked through.
Remove from tray, arrange kebabs and tomatoes on a platter and pour any cooking juices over them.
Serve herbs, flatbread, yoghurt, remaining lemon wedges and slivered onion on the side.
You’ll find a print-friendly version of this recipe here as well as a step-by-step video of a deliciously simple cucumber and yoghurt dip to serve with it.
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Also read: Haloumi and Sausage Skewers
