Antipasto Kebabs

Submitted by: Admin on 00/00/0000

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Ingredients

8 ea Salami, casing removed
2 tb Lemon juice -- freshly squeezed
8 ea Pepper, pickled, mild
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 white pepper, fresh ground
1/3 c Olive Oil

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 kebabs aside.

Light the barbecue coals. Mix remaining ingredients for dressing. Brush kebabs with dressing.

When coals are hot, set kebabs on grill rack about 4 to 6
inches from heat source. Grill kebabs for 3 to 4 minutes, turning once or twice as needed.

Food should be hot and beginning to char.

Transfer kebabs to serving dish.

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