I saw this recipe in June addition of Bon Appetit. It looked quick, simple and perfect for a mid week meal – I also liked the idea of making a kebab with salmon. C and I tend to buy a large bag of frozen salmon filets from Costco, and slowly work a way through them, but usually we have them as steaks, so I thought this would be fun to try.

Now I did a few things wrong such as cut my salmon in far too small pieces and left them under the broiler for too long, so they were slightly dry, and as I didn’t have lemons I used limes – but it was still tastey and I would make it again. However instead of using lemon or lime in between the salmon, I think I would squeeze the juice over the salmon and would put something entirely different such as capsicum or cherry tomatoes in between. As I immediately discarded the slices of lime and did not feel that they added much flavour.

We had it with a side of stir fried garlic spinach and mushrooms, a mushroom kebab (which tasted surprisingly good!) and thick yoghurt and cream cheese sauce (which for some reason never made it on to the photo). As C and I are not really eating any carbs at the moment – we have been on a LCHF diet for the last 2 month (if you want you can read about our adventure here) this makes for a perfect meal. The high fat content of the salmon and cream dressing makes you feel full that you will not even miss the carbs! Plus it means there is room for some dark chocolate later ;)

Spiced Salmon Kebabs – 4 servings

• 2 tbsp. chopped fresh oregano
• 2 tsp, sesame seeds
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/4 tsp crushed red pepper flakes
• 4 salmon skinless salmon fillets cut into 2.5cm pieces
• 2 lemons very thinly slices into rounds
• 2 tbsp. olive oil
• 16 bamboo skewers soaked in water

Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, slat and red pepper flakes in a small bowl to combine; set spice mixture aside

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewer to make 8 kebabs total (by threading them onto 2 skewers, it stops the salmon from flipping and spinning when you turn them)

Brush with oil and season with reserved spice mixture on both sides of the skewers

Grill, turning occasionally until fish is opaque throughout, 5-8 minutes