Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
2
tablespoons chopped fresh oregano
2
teaspoons sesame seeds
1
teaspoon ground cumin
1
teaspoon kosher salt
1
/4 teaspoon crushed red pepper flakes
1
1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
2
lemons, very thinly sliced into rounds
2
tablespoons olive oil
Special Equipment
16
bamboo skewers soaked in water 1 hour
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
Step 3
Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 390 Fat (g) 22 Saturated Fat (g) 3 Cholesterol (mg) 120 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 44 Sodium (mg) 580