Antipasto Kabobs Recipe
Ingredients:
- 8 ea Salami -- casing removed
- 2 tb Lemon juice -- freshly
- Squeeze
- 8 ea Pepper, pickled, mild -- sm
- 1 tb Vinegar -- balsamic
- 2 ea Zucchini -- quarter
- Crosswise
- 1/4 ts Oregano -- dried
- 16 ea Olives, black -- pitted
- 1 ea Garlic, clove -- minced
- 16 ea Tomatoes, cherry -- washed
- 1/4 ts Salt
- Drained
- 1/4 ts Pepper, fresh ground --
- White
- 1/3 c Oil -- olive
Directions:
- Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice
- of salami around a small pepper. Thread on skewer. Thread on a piece of
- zucchini, an olive, a tomato, then another olive and another tomato. Repeat
- with the remaining skewers. Set kabobs aside.
- Light the coals. Mix remaining ingredients for dressing. Brush kabobs
- with dressing. When coals are hot, set kabobs on grill rack about 4 to 6
- inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or
- twice as needed. Food should be hot and beginning to char.
- Transfer kabobs to serving dish.