Spiced Salmon Kebabs
Wild salmon is cut into kabob pieces, threaded on skewers with thin slices of lemon and seasoned with a blend of oregano, red pepper flakes, cumin, sesame seeds and salt and then grilled to perfection.
- 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
Preparation time 25mins
Cooking time 25mins
Adapted from bonappetit.com
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 folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.
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
Recipe by Alison Roman
Photograph by Hirsheimer & Hamilton