Antipasto Kabobs
Ingredients
8 slices hard salami
8 peppers, pickled, mild or hot (your preference)
2 zucchini, cut into thin circles
16 pitted black olives
16 cherry tomatoes
2 tbsp lemon juice, freshly squeezed
1 tbsp balsamic vinegar
1/4 tsp oregano
1 garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
Directions
1. Soak 8 bamboo skewers in cold water for 15 min. Drain. Wrap a slice of salami around a small pepper and thread it on a skewer.
2. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. When you're done set the kabobs aside.
3. Light the coals on your charcoal grill or preheat your gas grill to around 350 F. If you don't have a grill these can be done in the oven or under a broiler.
4. Mix remaining ingredients together to create the dressing. Brush the kabobs with the dressing.
5. When the grill or oven is hot set the kabobs on grill rack about 4 to 6 inches from heat source. Grill the kabobs for 3 to 4 min., turning once or twice as needed. They should be hot and beginning to char when they are ready to serve.
