Seafood and citrus- a match made in heaven- so why not combine the two on a stick and grill them up to deliciousness! This is the perfect main dish for a summer BBQ or a great option for non-meat eaters. It can be paired with almost anything under the sun- I opted for a protein rich Asparagus & Avocado Quinoa Salad.
2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes 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. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.