Grilled Salmon Kabobs
A light dinner with the fresh taste of lemon and herbs made on a bamboo skewer is perfect on a hot summer day.
1 1/2 lbs. salmon fillet, skin removed, cut into 1-inch cubes
2 Tbsp. chopped fresh oregano
2 tsp. sesame seeds
1 tsp. ground cumin
½ tsp. crushed red pepper flakes
2 lemons, thinly sliced
1 tsp. Kosher salt
1. Heat grill to medium. Lightly coat grates with olive oil or cooking spray.
2. In a small bowl, mix oregano, sesame seeds, cumin and red pepper flakes to combine.
3. Beginning and ending with salmon, thread salmon and lemons (folded in half) onto skewers. Lightly spray the kebabs with cooking spray (enough for seasoning to stick). Evenly season with Kosher salt and seasoning mix.
4. Grill the kebabs, turning occasionally. The fish will turn opaque throughout when done, about 10 minutes.
Apron Strings Tips: Soak bamboo skewers in water for 10 minutes before you use them. Use a crumpled brown paper sack to “sand” the skewers smooth before using. Use two skewers parallel to thread less robust pieces of meat and fruit to secure them.