For some reason, eating something off a bamboo skewer tends to make it taste ten times better. (Maybe it’s just the charred taste of the grill.)
Either way, these salmon kabobs will be your go-to when you don’t think you could possibly eat another piece of grilled chicken in your life.
Recipe and photo courtesy of Maryea at Happy Healthy Mama.
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Makes 4 servings
- 2 tsp dried oregano
- 2 tsp sesame seeds
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 1/2 lb skinless salmon fillet (preferably wild), cut into 1-inch pieces
- 3 lemons, sliced into thin rounds
- 2 Tbsp avocado oil
- 12-16 bamboo skewers, soaked in water for 1 hour
How to make it
Preheat your grill to medium heat.
Mix together the oregano, sesame seeds, cumin, and salt in a small bowl, set aside.
Beginning and ending with the salmon, thread the salmon and folded lemon slices onto two pairs of side-by-side skewers. You will have 6-8 total skewers, depending on how close you put your salmon and folded lemon slices.
Brush both sides of the skewers with oil and then sprinkle with the spice mixture.
Grill, turning once or twice during the grilling time, 5-8 minutes, until the fish is opaque.