Easy Salmon Kebabs

1. Turn the grill’s heat to medium.
2. Combine the garlic, parsley, and olive oil in a small bowl. Mix well with a whisk. Put aside.
3. Thread alternate slices of salmon, bell pepper, and folded-in-half lemon onto two skewers for each kebab. Continue until you have four kebabs.
4. Apply the oil and spice mixture to the kebabs on both sides using a brush or spoon. Next, equally distribute the black pepper and kosher salt over both sides.
5. For 6 to 8 minutes, or until the salmon is opaque, grill the kebabs, flipping them once or twice.
6. Pour some freshly squeezed lemon juice over each kebab. Serve immediately.

Notes:

• First tip: When flipping kebabs on the grill, using two skewers prevents the food from spinning in circles.
• Second piece of advice: Look for a thicker fillet of salmon rather than a smaller, flatter fillet when purchasing. Additionally, find out whether the fishmonger is willing to peel the fish for you.