Place salmon cubes, sweet chili sauce, cumin, and za’atar into a resealable bag. Marinate in the refrigerator for up to two hours.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

In a shallow dish, combine Panko, everything spice, bread crumbs, black sesame seeds, and Montreal seasoning. Mix to combine.

One by one, coat each salmon cube in the Panko mixture. Place on prepared baking sheet.

Bake for six minutes. Refrigerate until ready to use.

Using a vegetable peeler, carefully peel the zucchini lengthwise into long strips, making sure to leave some peel at the edges. You will get four to five nice strips on each side. Repeat with yellow squash. (Save remaining zucchini/squash for another use.)

Place squash strips into a microwave-safe bowl; microwave for 30 to 60 seconds. This will ensure that the strips are soft enough to fold without cracking, yet not entirely cooked. Refrigerate until ready to use.

Fold one zucchini strip like an accordion, then thread onto a skewer. Next, thread on a salmon cube and a yellow squash accordion. Keep alternating between the yellow squash and zucchini between each salmon cube.