Serves 4
25 min
Spiced Salmon Kebabs
Recipe GLPR5be76a1abeb68d
Tender pieces of wild salmon threaded onto parallel skewers with fresh lemon rounds and grilled to perfection. A vibrant blend of oregano, cumin, red pepper flakes, and sesame seeds creates an aromatic crust that complements the rich, flaky fish. This elegant yet simple dish is ready in under 30 minutes and pairs beautifully with grilled vegetables or a fresh salad.
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Ingredients
1½ pounds Skinless salmon fillet, cut into 1-inch pieces
2 Fresh lemon, very thinly sliced into rounds
2 tablespoons Fresh oregano, chopped
1 teaspoon Ground cumin
1 teaspoon Kosher salt
¼ teaspoon Crushed red pepper flakes
2 teaspoons Sesame seeds
2 tablespoons Olive oil
16 Bamboo skewers, soaked in water for 1 hour
Directions
Soak the 16 bamboo skewers in water for at least 1 hour before grilling to prevent charring.
Preheat your grill to medium heat and allow it to reach a steady temperature.
In a small bowl, combine the chopped fresh oregano, ground cumin, kosher salt, crushed red pepper flakes, and sesame seeds. Mix until evenly distributed and set the spice blend aside.
Arrange the soaked skewers in pairs to form 8 double-skewer kebabs. Thread the salmon pieces and folded lemon slices alternately onto each pair of parallel skewers, beginning and ending with a piece of salmon to secure the lemon slices in place.
Lightly brush the assembled kebabs with olive oil on all sides to promote even cooking and browning.
Sprinkle the reserved spice mixture evenly over all sides of the salmon pieces on the kebabs.
Place the kebabs on the preheated grill and cook for 5 to 8 minutes, turning them occasionally to ensure even cooking. The salmon is done when it becomes opaque throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F.
Transfer the cooked kebabs to a serving platter and serve immediately while still hot.
