Spicy Salmon Kebabs

(Servings: 4; Preparation time 30 min; Cooking time: 6 - 8 minutes)

2 tablespoons chopped fresh oregano (2 teaspoons dried oregano can be used)

2 teaspoons sesame seeds

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

1 ½ pounds skinless salmon fillet, cut into 1-inch pieces

2 lemons, sliced into thin rounds

2 tablespoons olive oil or grapeseed oil – your preference

1 teaspoon salt

16 bamboo skewers soaked in water for an hour or two (so they do not burn)

Prepare grill (or there's a sautéd version with a frying pan below under "options") for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl. Place salmon cubes into a bowl and pour olive oil over salmon – ensure salmon is well coated. Sprinkle herb seed mix over salmon cubes - mix ‘til evenly distributed. Thread salmon onto skewers, start with salmon and then a folded lemon slice – end with salmon. Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.

Serve with a favorite salad.

Options: should you not have a grill, you could sauté the salmon: pour oil into a hot pan, sauté the salmon add the spices and serve with lemon slices for garnish.

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This is such a versatile recipe. I love it kebab-style. And, it is equally impressive to serve to dinner guests. That was my plan. I liked it so much I thought I’d serve it to my guests. I had everything chopped and sliced in the refrigerator – ready to be put on the soaking skewers. I turned on the grill to warm it up – and nothing – not a spark! This is when I first tried it pan-style – sautéed!

That’s how this recipe came to be a favorite. It’s perfect for barbeque nights. Although I like it kebab style it is equally enjoyable served sautéed over a bowl of white rice. Consider changing out the herbs, and adding spices you may prefer. Leftovers can be used in a salad.

#salmon #kabab #spicy