Antipasto Kabobs - 1

Recipe Ingredients

8		Salami - casing removed
2 tablespoons	30ml	Lemon juice - freshly squeeze
8		Pepper - pickled, mild, sm
1 tablespoon	15ml	Vinegar - balsamic
2		Zucchini - quarter crosswise
1/4 teaspoon	1.3ml	Oregano - dried
16		Olives - black, pitted
1		Garlic - clove, minced
16		Tomatoes - cherry, washed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper - fresh ground
1/3 cup	78ml	Oil - olive

Recipe Instructions

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.

Source:
Latin American Cooking

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