Spiced Salmon Kebabs
2 tbs. Chopped fresh oregano
2 tsp. Sesame seeds
1 tsp. Ground cumin
1 tsp. Kosher salt
¼ tsp. Crushed red pepper flakes
1 ½ lbs. Skinless salmon fillet (preferably wild), cut into 1 inch pieces
2 Lemons, very thinly sliced into rounds
2 tbs. Olive oil
• 16 bamboo skewers soaked in water 1 hour
Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.
• Little trick: Thread salmon pieces onto two skewers so they don’t flip and spin every time you turn them on the grill.