Antipasto Skewers:
8 salami, casing removed
8 pickled banana peppers
2 zucchini, quarter crosswise
16 olives, black, pitted
16 cherry tomatoes washed
1 drained
1/3 cup oil, olive
2 tbsp lemon juice, freshly squeeze
1 tbsp balsamic vinegar
1/4 tsp oregano
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper, fresh ground, white
Wrap aslice of salami around a small pepper. Thread on skewer. Thread on apiece 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.
Note: this can be done in the broiler too..same 4-6 inches from heat source.