Antipasto Kabobs recipe

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

Procedures:
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.