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Antipasto Kebabs Recipe
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To make Antipasto Kebabs for 8 you will need
Ingredients
| 8 | | Salami, casing removed | | 8 | | Pepper, pickled, mild, sm | | 2 | | Zucchini, quarter crosswise | | 16 | | Olives, black, pitted | | 16 | | Tomatoes, cherry, washed & | | | Drained | | 1/3 | cups | Oil, olive | | 2 | tablespoons | Lemon juice, freshly squeeze | | 1 | tablespoon | Vinegar, balsamic | | 1/4 | teaspoons | Oregano, dried | | 1 | | Garlic, clove, minced | | 1/4 | teaspoons | Salt | | 1/4 | teaspoons | Pepper, fresh ground, white |
Instructions
Date: Thu, 23 May 1996 00:20:42 -0400
From: BobbieB1@aol.com
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 Kebabs aside.
Light the coals. Mix remaining ingredients for dressing. Brush Kebabs
with dressing. When coals are hot, set Kebabs on grill rack about 4 to 6
inches from heat source. Grill Kebabs for 3 to 4 minutes, turning once or
twice as needed. Food should be hot and beginning to char.
Transfer Kebabs to serving dish.
Enjoy yoyr Antipasto Kebabs
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Sun 29 Jun 2008
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