Antipasto kabobs

Yield: 8 servings

Measure Ingredient
8 Salami, casing removed
8 Pepper, pickled, mild, sm
2 Zucchini, quarter crosswise
16 Olives, black, pitted
16 Tomatoes, cherry, washed &
Drained
⅓ cup Oil, olive
2 tablespoons Lemon juice, freshly squeeze
1 tablespoon Vinegar, balsamic
¼ teaspoon Oregano, dried
1 Garlic, clove, minced
¼ teaspoon Salt
¼ teaspoon Pepper, fresh ground, white

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.

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