Grilled Tuna Skewers With Moroccan Spices

Ingredients:

1 1/4 lbs fresh tuna
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne
2 cloves garlic, minced or pressed
1/4 cup onion, finely minced
1/2 tsp sea salt
Freshly ground pepper
1/4 cup fresh parsley, chopped
1/4 cup lemon juice
3 TBS olive oil
1 TBS water
12 bamboo skewers (4 to 5 inches long), soaked in water for 30 minutes
Lemon wedges

Cut the tuna in one inch cubes and refrigerate. In a food processor fitted with a steel blade, combine the cumin, paprika, turmeric, cayenne, garlic, onion, salt, pepper, parsley, lemon juice, olive oil and water. Process until smooth. Pour mixture over tuna and refrigerate for two hours.

Start charcoal grill. Divide the tuna into 12 parts and thread onto the skewers. Place on platter until ready to grill (up to 4 hours, if refrigerated). Reserve marinade.

Grill the tuna brochettes over a medium-hot fire for 5-8 minutes, turning every two minutes and brushing with the reserved marinade. When cooked to desired doneness, remove skewers to platter and garnish with lemon wedges. Serve immediately. 6 servings.