Ingredients: 8 slices salami, casing removed 8 small mild pickled peppers 2 medium zucchini, quartered crosswise 16 pitted black olives 16 cherry tomatoes, washed and drained 1/3 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1/4 teaspoon dried oregano 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground white pepper

Recipe Info Rating: 0 Contributor: admin

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.

Serving Size : 8