Spiced Salmon Kebabs
2 T chopped fresh oregano (or 2 t dried)
2 t sesame seeds
1 t ground cumin
1 t salt
¼ t smoked paprika
750g skinless salmon fillet, cut into 1" pieces
2 lemons, very thinly sliced into rounds
2 T olive oil
16 bamboo skewers soaked in water 1 hour
- Preheat the barbeque to a medium heat. Mix oregano, sesame seeds, cumin, salt, and paprika 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 reserved spice mixture.
- Barbeque, turning occasionally, until fish is opaque throughout (8-10 minutes).
Note: Using 2 parallel skewers stops the salmon from spinning around cooking unevenly.
Recipe adapted from Epicurious.com