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8 slice Salami, Peeled
8 small Peppers, Pickled
2 Zucchini, Quartered
16 Olives, Pitted
16 Tomatoes, Cleaned
1/3 cup Olive Oil
2 tablespoon Lemon Juice, Freshly Squeezed
1 tablespoon Balsamic Vinegar
¼ teaspoon Oregano
1 Garlic Clove, Minced
¼ teaspoon Salt
¼ teaspoon Pepper, Fresh
Soak bamboo skewers in cold water 15 minutes. Drain. Wrap a slice of salami around a small pickled pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a cherry tomato, then another olive and another tomato. Repeat with the remaining skewers. Set aside.
Light the coals. Mix remaining ingredients for dressing. Brush kebabs with dressing. When coals are hot, set kebabs on grill rack 4 to 6 inches from heat source. Grill for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kebabs to serving dish.
8 small Peppers, Pickled
2 Zucchini, Quartered
16 Olives, Pitted
16 Tomatoes, Cleaned
1/3 cup Olive Oil
2 tablespoon Lemon Juice, Freshly Squeezed
1 tablespoon Balsamic Vinegar
¼ teaspoon Oregano
1 Garlic Clove, Minced
¼ teaspoon Salt
¼ teaspoon Pepper, Fresh
Soak bamboo skewers in cold water 15 minutes. Drain. Wrap a slice of salami around a small pickled pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a cherry tomato, then another olive and another tomato. Repeat with the remaining skewers. Set aside.
Light the coals. Mix remaining ingredients for dressing. Brush kebabs with dressing. When coals are hot, set kebabs on grill rack 4 to 6 inches from heat source. Grill for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kebabs to serving dish.
