Grilled Salmon Kabobs


2 tbsp chopped fresh oregano

2 tsp sesame seeds

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces

2 lemons, very thinly sliced into rounds

olive oil cooking spray

1 tsp kosher salt

16 bamboo skewers soaked in water 1 hour



Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.


Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

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