Ingredients

• 5 ounces boneless, skinless salmon fillet, cut into 1-inch cubes (about 8 pieces)
• 2 teaspoons za'atar
• 1 to 2 tablespoons light olive oil in the pan
• 1/4 cup plain yogurt
• Lemons, to slice for the kebabs and for zest and juice to mix with the yogurt (you could also try preserved lemons)

Directions

1. Season the salmon with the za’atar.

2. Thread the salmon on the skewers, 2 cubes per skewer.

3. Heat a skillet on medium high heat. Add the oil, and sear the salmon 1 minute on each of the 4 sides.

4. Meanwhile, mix the yogurt with lemon zest and lemon juice to taste. Serve the salmon kebabs with the sauce.

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