INGREDIENTS:

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

16 bamboo skewers soaked in water 1 hour

DIRECTIONS:

1. Heat the grill one medium heat and spray the grates with oil.

2. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

3. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.

4. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

Servings: 4 • Size: 2 kebabs • 

Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g

Sodium: 658 mg • Cholesterol: 94 mg •