Salmon Kabobs in the Oven or Grill
These tasty kabobs are so easy to make, in any weather!
Servings: 4 to 6
Calories: 177kcal
Ingredients
- 2 Tablespoons oregano, chopped fresh
- 2 teaspoons sesame seeds
- ¼ teaspoon red pepper flakes crushed
- 1 teaspoon cumin ground
- 1 - 1½ pound salmon fillet cut into 1-inch cubes
- 1 lemon sliced thin
- 1 teaspoon salt
Instructions
- If using bamboo skewers, pre-soak for 30-60 minutes. You will need 10-16 skewers.
- For oven: preheat broiler on High. For grill: preheat grill on medium high heat and oil the grates
- Mix oregano, sesame seeds, red pepper flakes and cumin in a small cup or bowl and set aside.2 Tablespoons oregano, chopped, 2 teaspoons sesame seeds, ¼ teaspoon red pepper flakes, 1 teaspoon cumin
- For each kabob, take 2 skewers and thread a salmon cube with both skewers in a parallel pattern. Add a lemon slice and repeat with salmon and lemon to fill the skewers. You will end up with 4 - 8 kabobs total, depending upon the size and thickness of the salmon pieces.1 - 1½ pound salmon fillet, 1 lemon
- Brush the kabobs lightly with olive oil, season with a little salt and then sprinkle half the spice mixture on top. Turn the kabobs over and repeat with the remaining spices.1 teaspoon salt
- For the oven place kabobs on a flat baking sheet, then place the sheet in the oven about 5-6 inches under the broiler. For the grill, place directly on the grill grates. Cook 3-5 minutes each side, until salmon is cooked through and opaque throughout.
Notes
Cooking time will vary according to the thickness of the salmon fillet used.
USDA recommends that salmon be cooked to an internal temperature of 145F.
Nutrition
Calories: 177kcal | Carbohydrates: 3g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 635mg | Potassium: 609mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.