Spiced Salmon Kebabs

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.


4 servings

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

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.

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