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Antipasto Kabobs - 1

Cuisine: Australian
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

8   Salami - casing removed
2 tablespoons 30mlLemon juice - freshly squeeze
8   Pepper - pickled, mild, sm
1 tablespoon 15mlVinegar - balsamic
2   Zucchini - quarter crosswise
1/4 teaspoon 1.3mlOregano - dried
16   Olives - black, pitted
1   Garlic - clove, minced
16   Tomatoes - cherry, washed
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlPepper - fresh ground
1/3 cup 78mlOil - olive

Recipe Instructions

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.

Source:
Latin American Cooking

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