Grilled Salmon Kebabs

Main Courses


2 tbsp chopped fresh oregano 
2 tsp raw sesame seeds 
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1 1/2 pounds boneless skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, sliced
1 tsp pink Himalayan salt 
8 bamboo skewers soaked in water for 1 hour 
1 teaspoon olive oil

Heat a grill or grill pan to medium-high heat. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combines; set spice mixture aside. Beginning and ending with salmon, thread salmon and lemon slices onto skewers. Spray the fish lightly with oil, and season with kosher salt and the reserved spice mixture. Lightly dust the grill with oil. Place fish on grill and cook, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.