Soak 16 bamboo skewers in water for 1 hour. Prepare grill for medium heat.
Mix oregano, sesame seeds, cumin, salt and 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 kebobs total. Brush with oil and season with reserved spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.
Originally Submitted
8/30/2013
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