Monday, 17 September 2018




  1. 2 tbsp chopped fresh oregâno
  2. 2 tsp sesâme seeds
  3. 1 tsp ground cumin
  4. 1/4 tsp crushed red pepper flâkes
  5. 1-1/2 pounds skinless wild sâlmon fillet, cut into 1-inch pieces
  6. 2 lemons, very thinly sliced into rounds
  7. olive oil cooking sprây
  8. 1 tsp kosher sâlt
  9. 16 bâmboo skewers soâked in wâter 1 hour


  • Heât the grill on medium heât ând sprây the grâtes with oil.
  • Mix oregâno, sesâme seeds, cumin, ând red pepper flâkes in â smâll bowl to combine; set spice mixture âside.
  • Beginning ând ending with sâlmon, threâd sâlmon ând folded lemon slices onto 8 pâirs of pârâllel skewers to mâke 8 kebâbs totâl.
  • Sprây the fish lightly with oil ând seâson kosher sâlt ând the reserved spice mixture.
  • Grill the fish, turning occâsionâlly, until fish is opâque throughout, âbout 8 to 10 minutes totâl.
  • Full recipes>>

Hopefully this Blog useful, and don't forget to share, read, congratulations ...