Directions
1. Heat the grill on medium heat scraping clean when hot and spray the grates with oil wipe with paper towels.
2. Mix rosemary, garlic, paprika, and red pepper flakes in a small bowl to combine; set spice mixture aside.
3. Beginning and ending with salmon, alternate salmon and folded lemon and orange slices onto 8 pairs of parallel skewers to make 8 kabobs total.
4. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
5. Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total depending on the thickness of the fish.
Helpful hint: You can soak the bamboo skewers up to overnight. Whatever you do make sure you soak wooden skewers. You can also use metal skewers.
Side Suggestions: Rice pilaf or roasted fingerling potatoes
Pairing Suggestions: Viognier or citrus forward IPA.
