INGREDIENTS
16 bamboo skewers soaked in water for 1 hour
2 TBSP. chopped fresh oregano
2 tsp. sesame seeds
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1 1/2 lbs. tuna fillets, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
Olive oil cooking spray
1 tsp. kosher spray
DIRECTIONS
Heat the grill on medium heat and spray with oil.
Mix oregano, sesame seeds, cumin and red pepper flakes in a small bowl; mix well. Set aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Spray the fish lightly with oil and season with kosher salt and the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque, about 8 to 10 minutes.
Serves 4-6.
