8 salami slices, casing removed
8 small mild pickled peppers
2 zucchini, quarter crosswise
16 pitted black olives
16 cherry tomatoes, washed and drained
1/3 cup olive oil
2 tablespoons freshly squeezed 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
Servings: 8
1. 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.
2. 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.
Servings: 8
8 small mild pickled peppers
2 zucchini, quarter crosswise
16 pitted black olives
16 cherry tomatoes, washed and drained
1/3 cup olive oil
2 tablespoons freshly squeezed 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
Servings: 8
1. 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.
2. 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.
Servings: 8
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