• 4 wooden skewers soaked in water for 30 minutes
• 1.5 lbs salmon fillet, cut into cubes approximately 1 inch to 1 1/2 inch or so in size
• 16 cherry tomatoes

For Marinade:

• 1/4 cup to 1/3 cup Extra Virgin Olive Oil
• 1 lemon, zested and juiced
• 1 TBS garlic, minced
• 2 tsp chopped fresh thyme leaves
• 2 tsp dry oregano
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp paprika

In a bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, coriander, salt, honey, red pepper and paprika. In the same bowl add salmon and cherry tomatoes and gently toss. Cover the bowl and put in the refrigerator to marinade for 1 hour. Beginning with cherry tomatoes, thread tomatoes then salmon and repeat the process twice ending with a tomato. Heat the grill to medium heat. Arrange salmon skewers on top of the grill and grill salmon kabobs for 6 to 8 minutes, or until the fish is opaque throughout, turning once midway through cooking.