2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild) — cut into 1″ pieces
2 lemons — very thinly sliced into rounds
2 tablespoons olive oil
Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, 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 skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.