Ingredients
2tbspfresh oregano,chopped
2tspsesame seeds
1tspcumin,ground
¼tspred pepper flakes,crushed
1½lbswild salmon fillet,skinless, cut into 1-inch pieces
2lemons,very thinly sliced into rounds
olive oil cooking spray
1tspkosher salt
16 bamboo skewers (soaked 1 hour in water)
Preparation
Heat the grill on 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 for about 8 to 10 minutes, turning occasionally, until fish is opaque throughout.
