Middle Eastern Herb-Marinated Tuna Skewers

Name: Middle Eastern Herb-Marinated Tuna Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) tuna steaks, sushi-grade or high-quality, cut into 1-inch (2.5 cm) cubes, patted dry, cut into cubes; 1 cup (25 g) fresh flat-leaf parsley, loosely packed, roughly chopped; ½ cup (12 g) fresh mint leaves, loosely packed, roughly chopped; 4 clove (20 g) garlic cloves, minced or grated; ⅓ cup (80 ml) fresh lemon juice; ¼ cup (60 ml) extra-virgin olive oil; 1 medium (150 g) red onion, cut into 1-inch (2.5 cm) pieces; ¾ tsp (4 g) sea salt; ½ tsp (1 g) freshly ground black pepper; ½ tsp (1½ g) sumac (optional); 2 medium (100 g) lemon wedges, for serving (optional)

From the MyKitchenBank Kitchen

Fresh tuna steaks marinated in a vibrant blend of parsley, mint, garlic, and lemon, then grilled on skewers until fully cooked through. This light, herbaceous dish captures the bright flavors of the Levantine coast and comes together in under an hour.

Prep: 20 min
Cook: 10 min
Wait: 30 min
Total: 1 hr
Makes: 12 skewers (3 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Pat tuna steaks completely dry with paper towels to ensure even cooking
Preheat the grill to medium-high heat (around 450°F/230°C) at least 10 minutes before cooking

1
Make the herb marinade
- In a large bowl, combine the chopped parsley, mint, minced garlic, lemon juice, and olive oil.
- Stir well to combine.
- Add ½ teaspoon of the sea salt and ¼ teaspoon of the black pepper.
- Taste and adjust seasoning if needed.
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Ready when: herbs are fully incorporated and fragrant
Tip: Don't over-process the herbs; they should remain coarsely chopped to maintain their fresh texture and prevent bruising.
2
Marinate the tuna
- Add the tuna cubes to the herb marinade and stir gently to coat all pieces evenly.
- Cover the bowl with plastic wrap and refrigerate for 20–30 minutes.
- This allows the flavors to infuse while keeping the tuna cold and safe.
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Ready when: tuna is evenly coated and herbs cling to the surface
Tip: Don't marinate longer than 30 minutes—extended marinating can soften the tuna's texture. Keep refrigerated to maintain food safety.
3
Assemble the skewers
- Remove the marinated tuna from the refrigerator.
- Thread the tuna cubes and red onion pieces alternately onto the soaked wooden skewers, starting and ending with a tuna cube.
- Use 3 tuna cubes and 2 onion pieces per skewer.
- Reserve any excess marinade.
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Ready when: all 12 skewers are assembled with even spacing between pieces
Tip: Leave ½-inch gaps between pieces on the skewer so heat circulates and the tuna cooks evenly on all sides.
4
Season the skewers
- Arrange the assembled skewers on a plate or baking sheet.
- Sprinkle each skewer lightly with the remaining sea salt and black pepper (about ¼ teaspoon per skewer).
- If using sumac, dust each skewer with a pinch for color and subtle tartness.
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Ready when: seasoning is evenly distributed across all skewers
Tip: Season just before grilling so the salt doesn't draw out excess moisture from the tuna surface.
5
Preheat and oil the grillOven 450°F / 230°C
- Preheat your grill or grill pan to medium-high heat (450°F/230°C).
- Once hot, use an oiled paper towel or grill brush to lightly oil the grate.
- This prevents the tuna from sticking and promotes good browning.
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Ready when: grate is very hot and smoking slightly; water droplets sizzle instantly on contact
Tip: A hot grill is essential for tuna—it creates a flavorful crust while cooking the interior through.
6
Grill the skewers
- Carefully lay the skewers on the hot grill, spacing them 2 inches apart.
- Cook without moving them for 4–5 minutes until the tuna develops a golden-brown crust and grill marks appear.
- Gently flip and cook the other side for another 4–5 minutes.
- The tuna is fully cooked when it reaches an internal temperature of 145°F (63°C), which you can verify using an instant-read thermometer inserted into the thickest piece without touching the skewer.
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Ready when: tuna is opaque throughout with no translucency inside; internal temperature reaches 145°F (63°C)
Tip: Tuna cooks quickly—check temperature at 8 minutes total to avoid overcooking. The exterior will be caramelized and the interior completely opaque and safe to eat.
7
Rest and serve
- Transfer the grilled skewers to a serving platter.
- Brush lightly with any reserved herb marinade if desired.
- Let them rest for 2 minutes so the juices redistribute throughout the meat.
- Serve immediately with fresh lemon wedges on the side.
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Ready when: skewers are hot throughout and juices settle into the meat
Tip: Avoid pressing down on the tuna while it cooks—this squeezes out moisture and prevents a proper sear.

Good to know

Tips

Use high-quality tuna from a reputable fishmonger. Sushi-grade is ideal, but any premium tuna steak will work. Grilling to 145°F (63°C) ensures food safety while still keeping the fish tender.
The key to perfectly grilled tuna is high heat and consistent cooking time. Check the internal temperature with an instant-read thermometer to ensure doneness and avoid guessing.
Make the marinade fresh just before using so the herbs stay bright green and fragrant. Parsley and mint oxidize and darken if left sitting for hours.
If you don't have a grill, you can cook these skewers in a hot cast-iron grill pan on the stovetop over medium-high heat, following the same timing and temperature cues.

Make ahead

Prepare the herb marinade up to 4 hours ahead and store in an airtight container in the refrigerator. Assemble and marinate the skewers up to 1 hour before grilling.

Storage & reheating

Store cooked skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill or in a 350°F (175°C) oven for 3–4 minutes until just warmed through. These skewers are best enjoyed fresh, within 2 hours of grilling. Do not refreeze after thawing.

Substitutions

fresh mint leaves, loosely packed → fresh cilantro or dill. Use the same amount. Cilantro adds a similar herbaceous note; dill lends a lighter, more delicate flavor.
tuna steaks, sushi-grade or high-quality, cut into 1-inch (2.5 cm) cubes → swordfish or halibut steaks, cut into 1-inch cubes. These firm white fish have similar cooking times and hold up well on skewers. They won't have tuna's richness but will absorb the marinade beautifully.
red onion → red bell pepper, cut into 1-inch pieces. Adds sweetness and a slight char on the grill. Use the same weight.
sumac → finely grated lemon zest or a pinch of dried oregano. Lemon zest adds brightness; oregano brings a more Mediterranean note. Either works well with the herb base.