The Grill Has Arrived!!

I have taken one more step into adulthood and bought my first grill! It was the most painful assembly I have ever done, though. I felt stupid the entire time for not being able to figure out why things weren’t working, especially since I do all this crafty/handy stuff in my free time! It took an actual stroke of genius to figure out the steps they expected you to take but didn’t feel the need to include in the directions. It was not fun. It’s a baby charcoal grill that comes up to my knees but I’m not that intense anyways.


I have been wanting to make this recipe but have been held up by the lack of grill, but now was my time to shine! And let me tell you, my friend and I were an awesome grill team. While I was prepping the salmon he surprised me with a sweet potato recipe that seemed pretty dubious. Chili powder on grilled sweet potatoes! They turned out AMAZINGLY though, and even were a great pairing to the salmon! We absolutely shoveled this in our faces.

photo 3

Finished product. Beyond amazing.

Grilled Salmon Kebabs
Servings: 4 • Size: 2 kebabs • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mg


  • 2 tbsp chopped fresh oregano
  • 2 tsp sesame seeds
  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • olive oil cooking spray
  • 1 tsp kosher salt
  • 16 bamboo skewers soaked in water 1 hour KB NOTE: I only needed 5. I put more salmon on the skewers


1. Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

photo 1

2. 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 kosher salt and the reserved spice mixture.

photo 2

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

And here’s a picture of his cute puppy! 🙂

Can't say the cats were happy to have her around, but they all got along well enough :)

Can’t say the cats were happy to have her around, but they all got along well enough 🙂


One response

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s