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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



  1. 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.
  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.
  3. Barbeque, turning occasionally, until fish is opaque throughout (8-10 minutes).


Note:  Using 2 parallel skewers stops the salmon from spinning around cooking unevenly.


Serves 4

Recipe adapted from