Antipasto Kabobs Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8: Salami, casing removed
8: Pepper, pickled, mild, sm
2: Zucchini, quarter crosswise
16: Olives, black, pitted
16: Tomatoes, cherry, washed &
Drained,
1/3 cup: Oil, olive
2 tbsp: Lemon juice, freshly squeeze
1 tbsp: Vinegar, balsamic
1/4 tsp: Oregano, dried
1: Garlic, clove, minced
1/4 tsp: Salt,
1/4 tsp: Pepper, fresh ground, white
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 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.
Source from luhu.jp
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.
Source from luhu.jp