Wild Alaska Salmon and Summer Squash Kebabs

Ingredients

• Chimichurri Sauce
• 1½ cups roughly chopped fresh parsley
• 1½ cups roughly chopped fresh cilantro
• 1 shallot, peeled and trimmed
• 3 garlic cloves, minced
• 4 oregano sprigs
• ½ cup extra-virgin olive oil
• ⅓ cup red wine vinegar
• Kebabs
• 2 summer squash, sliced ¼-inch thick
• 2 pounds wild Alaska king salmon , cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• ¾ teaspoon dried oregano
• ¼ teaspoon crushed red-pepper flakes
• Kosher salt and freshly ground black pepper
• 2 lemons, halved