Antipasto Kabobs

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
| 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.