This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious kebabs pair well with any of Karin's side dishes. They also make great appetizers!
3poundsalmon filletskinless, cut into 2-inch pieces
4lemonvery thinly sliced into rounds (10 slices per lemon)
408-inch bamboo skewerdouble skewered, 2 skewers per serving
4tablespoonavocado oil
2teaspoonKosher salt
Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Heat the grill on medium heat and rub with oil.
Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl; set aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto pairs of parallel skewers (2 skewers per serving). You should have 2 lemon slices and 3-4 pieces salmon per skewer.
Brush the salmon lightly with avocado oil and season with Kosher salt, then the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Reheating Instructions
Heat kababs in a 350 degree oven for 15 minutes or until heated through.