|2 tablespoons||Chopped fresh oregano|
|2 teaspoons||Sesame seeds|
|1 teaspoon||Ground cumin|
|1 teaspoon||Kosher salt|
|¼ cup||Arawak Farm Pepper Sauce |
|1 ½ pounds||Skinless salmon fillet, cut into 1" pieces|
|2||Lemons, very thinly sliced into rounds|
|2 tablespoons||Olive Oil|
Soak 16 bamboo skewers in water for 1 hour to prevent burning on the grill. Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.
Prepare grill to a medium heat.
Mix oregano, sesame seeds, cumin, salt and Arawak Farm Pepper Sauce in a small bowl. Set aside.
Thread salmon pieces onto skewers so they don't flip and spin every time you turn them on the grill. Alternate pieces of salmon with folded lemon slices, beginning and ending with salmon.
Brush kebabs with oil and season with the pepper sauce-spice mixture.
Grill, turning occasionally, until fish is opaque, about 5-8 minutes.
Makes 8 pairs (16 single) kebabs.