Grilled Salmon Kebabs with Lemon & Tahini
 
 
You won’t believe how much flavor is packed into these quick and easy Grilled Salmon Kebabs! Threaded onto skewers with whole lemon slices, the salmon is savory, citrusy, and cooked to a perfect medium-rare. Finish with a drizzle of good tahini and serve over cauliflower couscous for a light and nutritious Paleo meal.
Author:
Recipe type: Grilling, Seafood, Paleo
Cuisine: Modern American, Middle Eastern
Yield: 4 kebabs
Ingredients
  • Bamboo, wooden, or metal skewers
  • 6 Tbsp fresh oregano leaves, chopped (yield 3 Tbsp)
  • 4 tsp white sesame seeds
  • 1 ½ tsp ground coriander
  • 1 ½ tsp ground cumin
  • 1 tsp Aleppo pepper flakes
  • ¾ tsp kosher salt
  • ¼ tsp smoked paprika
  • ⅛ tsp freshly ground black pepper
  • 1 ½ lbs skinless salmon fillet, pin bones removed
  • 25ml (5 tsp) extra virgin olive oil
  • 10ml (2 tsp) high-heat cooking oil
  • 20-24 thin lemon slices (from 2 or 3 large lemons)
  • For Serving:
  • High quality tahini
  • 1 Tbsp chopped mint or parsley
Procedure
  1. NOTE: If using bamboo or wood skewers, soak in water for at least 45 minutes before using.
  2. Prepare seasoning blend: Add seasonings (oregano through pepper) to a medium bowl and mix to combine thoroughly.
  3. Prep and season salmon: Pat salmon dry and cut into 16-20 cubes of equal size. Add to bowl with seasoning mix, drizzle with olive oil, and toss until salmon is coated evenly and thoroughly with seasoning mixture.
  4. Preheat grill to medium-high, and brush grates with oil. If using a grill pan, place over medium-high heat and brush surface with oil.
  5. Assemble kebabs: Fold a lemon slice in half and thread evenly onto a skewer (if you’re using thin wooden skewers you can use two, spaced ¼ to ½ inch apart, to keep the lemon and salmon from spinning around). Follow with a cube of salmon, and repeat the steps to build a kebab of four or five salmon cubes, ending with a lemon slice. Repeat with remaining skewers, lemon slices, and salmon for a total of four kebabs.
  6. Grill: Place kebabs on preheated grill or pan and cook for 5-6 minutes, turning occasionally, until surface of salmon is nicely browned and just firm to the touch, and center is medium-rare.
  7. Serve: Drizzle with tahini, sprinkle with chopped parsley, and serve with your favorite summer vegetable sides.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/grilled-salmon-kebabs-lemon-tahini/