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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Grill
Difficulty: Easy
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 605
% Daily Value**
Total Fat 48g
Saturated Fat 22g
Unsaturated Fat 2g
Cholesterol 121mg
Sodium 2120mg
Total Carbohydrate 20g
Dietary Fiber 4g
Sugars 11g
Protein 25g
Vitamin A  56%Vitamin C  108%
Calcium  6%Iron  34%
Potassium  35%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Antipasto Kabobs

Date Added: June 11, 2009


1/4 Teaspoon Salt to taste
1/3 Cup Vegetable Oil
1/4 Teaspoon Oregano dried
8 Salami casing removed
8 Pepper pickled, mild, sm
2 Zucchini quarter crosswise
16 Olives black, pitted
16 Tomatoes cherry, washed &
2 Tablespoons Lemon Juice freshly squeeze
1 Tablespoon Vinegar balsamic
1 Garlic clove, minced
1/4 Teaspoon Pepper fresh ground, white
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1. Soak 8 bamboo skewers in cold water for 15 minutes.

2. Drain. Wrap a slice of salami around a small pepper.

3. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato.

4. Repeat with the remaining skewers. Set kabobs aside.

5. Light the coals. Mix remaining ingredients for dressing.

6. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source.

7. Grill kabobs for 3 to 4 minutes, turning once or twice as needed.

8. Food should be hot and beginning to char. Transfer kabobs to serving dish.

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Dietary Notes:
This recipe is high in Vitamin A with 56% of your daily recommended intake per serving. This recipe is high in Vitamin C with 108% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, Sulfites, Garlic, Fructose Malabsorption, Beef, Vinegar allergies.
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