Cooking Time:
Preparation Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 10-12 minutes
Total Time: 55 minutes

• 500g salmon fillets, skinless and boneless, cut into bite-sized cubes
• 2 lemons
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon coriander leaves
• 1 tablespoon sesame seeds
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

1. In a large bowl, combine the juice of 1 lemon, soy sauce, honey, sesame oil, minced garlic, coriander leaves, salt, and pepper. Mix well to create the marinade.
2. Add the salmon cubes to the marinade and toss gently to coat them evenly. Allow the salmon to marinate in the refrigerator for at least 30 minutes, or up to 1 hour for more flavour.
3. Preheat the grill or barbecue to medium-high heat.
4. Cut the remaining lemon into thin slices.
5. Thread the marinated salmon cubes onto the soaked wooden skewers, alternating with lemon slices.
6. Sprinkle sesame seeds over the skewered salmon, pressing them gently to adhere.
7. Place the salmon kebabs on the preheated grill and cook for 5-6 minutes per side or until the fish is cooked through and slightly charred around the edges.
8. Remove the kebabs from the grill and serve hot. You can garnish them with additional sesame seeds and lemon wedges if desired.

Note: If you prefer, you can also cook the kebabs in the oven. Preheat the oven to 200°C (180°C fan) and bake the kebabs on a lined baking sheet for 10-12 minutes or until the salmon is cooked through.

Enjoy your flavourful salmon and lemon kebabs!