1. Soak the Skewers

• If using wooden skewers, soak in water for at least 30 minutes to prevent burning on the grill.

2. Prepare the Salmon

• Cut salmon into 1½-inch cubes.
• Pat dry with a paper towel and transfer to a large bowl.

3. Make the Marinade

• In a small bowl, whisk together olive oil, lemon juice, zest, garlic, herbs, paprika, cumin, salt, pepper, and chili flakes.

4. Marinate the Salmon

• Pour the marinade over the salmon cubes and gently toss to coat.
• Cover and marinate in the refrigerator for 15–30 minutes.

5. Prepare the Vegetables

• While the salmon marinates, cut bell peppers, onion, and zucchini into uniform chunks.
• Toss vegetables with a drizzle of olive oil and a pinch of salt and pepper.

6. Assemble the Skewers

• Thread salmon and vegetables alternately onto the skewers.
• Leave a little space between pieces to ensure even cooking.

7. Preheat the Grill

• Heat grill or grill pan over medium-high heat.
• Lightly oil the grates or pan to prevent sticking.

8. Grill the Skewers

• Place skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes.
• Salmon should be charred at the edges and opaque in the center.
• Internal temperature should reach 145°F (63°C).

9. Serve and Garnish

• Transfer to a serving platter and garnish with lemon wedges, chopped herbs, and sesame seeds if desired.