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1.5 lb salmon fillet, cut into cubes approximately 1-inch to 1-½ inch or so in size

1 zucchini, sliced into rounds

1 small red onion, cut into squares

Kosher salt and pepper

¼ cup to ⅓ cup extra virgin olive oil

1 lemon, zested and juiced

3 garlic cloves, minced

2 tsp chopped fresh thyme leaves

2 tsp dry oregano

1 tsp ground cumin

1 tsp mild chili (Aleppo) pepper

½ tsp ground coriander

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OR this Salmon Skewer Copycat Recipe Marinade:

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2 Tsp kosher salt

¼ Cup extra virgin olive oil

Juice of 1 lemon

3 Tsp minced garlic

2 Tsp dried thyme

2 Tsp dry oregano

1 Tsp cumin

1 Tsp chipotle chile powder

½ Tsp coriander

1 ½ Tsp nutmeg

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1. In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.

2. Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes.

3. Beginning with salmon, thread salmon, zucchini and onions through skewers. (If using wooden skewers, be sure to have soaked them for 30 minutes before using.)

4. Turn broiler on high and place the top rack about 5 to 6 inches or so below the broiler. Arrange the salmon skewers on a baking sheet and broil for about 4 to 5 minutes on one side, turn over on the other side and broil for another 4 minutes or until opaque. (Using tongs is the best way to turn the salmon skewers.)