Ingredients
2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1 tsp SIDS SALT & PEPPER
¼ tsp chilli flakes
680 g skinless salmon fillet, cut into 2 cm pieces
2 lemons, very thinly sliced into 4 cm pieces
2 tbsp rice bran oil
Directions
Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, SIDS SALT & PEPPER, and chilli flakes in a small bowl to combine, then set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture. Trim lemon with scissors so the kebabs sit flat on a hotplate. (this way the kebabs don't have burnt lemon edges and under-cooked fish)
Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.
