The most important part of the recipe is getting a good piece of salmon. You will want to get something that's fairly thick and skinless. Then cut the salmon into rectangular pieces. You shouldn't make the pieces too small or too big. The pieces in the kebob to the left are around 1 inch wide and 1.5 to 2 inches long.
In addition to salmon, you will need to make sure you have the spice mix listed below, fresh lemon, and olive oil on hand.
To make 2 kebobs (1 kebob for each person):
- Put your kebob sticks in water for around an hour. This will prevent them from burning as you cook.
- Cut the salmon.
- Mix your ingredients for the spicy concoction that you'll use on the salmon.
- 1 tsp dry oregano (or 1 Tbsp fresh oregano)
- 1 tsp toasted sesame seeds
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- sprinkle of red pepper flakes
- Alternate the salmon with lemon slices on the skewers. Use 2 skewers for each kebob so you can flip the salmon without the pieces rotating. Each kebob should have a salmon piece at the start and end of the kebob.
- Brush olive oil on the kebob.
- Sprinkle with the spicy concoction.
- You have two choices for cooking methods.
- You can grill the salmon kebobs on an outside grill. Make sure to flip the kebobs periodically.This should take about 5-8 minutes.
- You can saute the kebobs in a frying pan. Make sure to flip the kebobs periodically. Depending on how hot the pan gets, it will take around 15 minutes or so.
- The kebobs are done when the salmon doesn't have that red color in the center of the kebob piece.
As I said, the salmon was extremely tasty. I didn't need any ketchup, and the salmon flaked off the kebob. I made roasted potato wedges as a side, but you can make rice, grilled veggies, or salad.