Photo by Hirsheimer & Hamilton
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" pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
Special Equipment
16 bamboo skewers soaked in water 1 hour
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
Per serving: 390 calories
22 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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