Antipasto Kabobs Recipe

• 8 x Salami, casing removed
• 8 x Pepper, pickled, mild, sm
• 2 x Zucchini, quarter crosswise
• 16 x Olives, black, pitted
• 16 x Tomatoes, cherry, washed & Liquid removed
• 1/3 c. Oil, olive
• 2 Tbsp. Lemon juice, freshly squeeze
• 1 Tbsp. Vinegar, balsamic
• 1/4 tsp Oregano, dry
• 1 x Garlic, clove, chopped
• 1/4 tsp Salt
• 1/4 tsp Pepper, fresh grnd, white

1. Soak 8 bamboo skewers in cool water for 15 min.
2. Drain.
3. Wrap a slice of salami around a small pepper.
4. Thread on skewer.
5. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato.
6. Repeat with the remaining skewers.
7. Set kabobs aside.
8. Light the coals.
9. Mix remaining ingredients for dressing.
10. Brush kabobs with dressing.
11. When coals are warm, set kabobs on grill rack about 4 to 6 inches from heat source.
12. Grill kabobs for 3 to 4 min, turning once or possibly twice as needed.
13. Food should be warm and beginning to char.
14. Transfer kabobs to serving dish.

salami, pepper, zucchini, olives, tomatoes, oil, lemon juice, vinegar, oregano, garlic, salt, pepper

Taken from cookeatshare.com/recipes/antipasto-kabobs-65765 (may not work)