Ingredients
- 8 ea Salami -- casing removed
- 2 tb Lemon juice -- freshly
- Squeeze
- 8 ea Pepper, pickled, mild -- sm
- 1 tb Vinegar -- balsamic
- 2 ea Zucchini -- quarter
- Crosswise
- 1/4 ts Oregano -- dried
- 16 ea Olives, black -- pitted
- 1 ea Garlic, clove -- minced
- 16 ea Tomatoes, cherry -- washed
- 1/4 ts Salt
- Drained
- 1/4 ts Pepper, fresh ground --
- White
- 1/3 c Oil -- olive
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.