Grilled salmon kebabs with tahini dressing

Grilled salmon kebabs with tahini dressing

Gluten free, dairy free

Serves 4

Ingredients:

• 2 tablespoons fresh oregano (chopped)
• 2 teaspoons sesame seeds
• 1 teaspoon ground cumin
• ¼ teaspoon red pepper flakes (crushed)
• 1 ½ pounds fillets skinless wild salmon (cut into 1-inch pieces)
• 2 lemon  (thinly sliced into rounds)
• olive oil cooking spray
• 1 teaspoon salt
• 16 kebab skewers 
• Tahini dressing - see recipe HERE

1.   Heat the grill on medium heat and spray the grate with oil to stop the fish sticking.

2.   Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

3.   Thread salmon and folded lemon slices onto skewers to make 8 kebabs total.

4.   Spray the fish lightly with oil and salt and the reserved spice mixture.

5.   Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.   Serve immediately.

Serve on a bed of rice or gluten free noodles with a crisp green salad and drizzle with Tahini dressing