Yields: 4 servings

Ingredients:
• 2 tbsp. chopped fresh oregano
• 2 tsp. sesame seeds
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• ¼ tsp. crushed red pepper flakes
• 1 ½ lb. skinless salmon fillet (wild caught), cut into 1” pieces
• 2 lemons, very thinly sliced into rounds
• 2 tbsp. olive oil
• Special equipment- 16 bamboo skewers soaked in water 1 hour

Directions:
• Prepare grill for medium heat
• Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in small bowl
• Set spice mixture aside
• Thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kabobs total (begin and end with pieces of salmon)
• Brush skewers with oil and season with reserved spice mixture
• Grill, turn occasionally, until fish is opaque throughout, about 5-8 minutes

* Recipe from epicurious.com

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