How To Make Grilled Salmon Kebabs
Alternating slices of salmon and lemon are seasoned with cumin, oregano, sesame seeds, and pepper flakes then grilled to perfection for these salmon kebabs.
Heat the grill on 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.
Grill the fish for about 8 to 10 minutes, turning occasionally, until fish is opaque throughout.
- Calories: 271.45kcal
- Fat: 11.10g
- Saturated Fat: 2.29g
- Monounsaturated Fat: 4.00g
- Polyunsaturated Fat: 3.78g
- Carbohydrates: 4.35g
- Fiber: 1.70g
- Sugar: 0.82g
- Protein: 37.59g
- Cholesterol: 76.54mg
- Sodium: 471.31mg
- Calcium: 112.51mg
- Potassium: 795.82mg
- Iron: 2.25mg
- Vitamin A: 70.58µg
- Vitamin C: 17.16mg
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