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Ingredientes
- 8 x Salami, casing removed
- 8 x Pepper, pickled, mild, sm
- 2 x Zucchini, quarter crosswise
- 16 x Olives, black, pitted
- 16 x Tomatoes, cherry, washed & Liquid removed
- 1/3 c. Oil, olive
- 2 Tbsp. Lemon juice, freshly squeeze
- 1 Tbsp. Vinegar, balsamic
- 1/4 tsp Oregano, dry
- 1 x Garlic, clove, chopped
- 1/4 tsp Salt
- 1/4 tsp Pepper, fresh grnd, white
Direcciones
- Soak 8 bamboo skewers in cool water for 15 min. 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 warm, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 min, turning once or possibly twice as needed. Food should be warm and beginning to char.
- Transfer kabobs to serving dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 8 servings | |
| Calories 436 | |
| Calories from Fat 379 | 87% |
| Total Fat 42.34g | 53% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.23g | |
| Cholesterol 18mg | 6% |
| Sodium 383mg | 16% |
| Potassium 617mg | 18% |
| Total Carbs 11.48g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.61g | 4% |
| Protein 5.71g | 9% |
