| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 | Salami, casing removed |
| 8 | Pepper, pickled, mild, sm |
| 2 | Zucchini, quarter crosswise |
| 16 | Olives, black, pitted |
| 16 | Tomatoes, cherry, washed & Drained |
| 1/3 Tasse | olive oil |
| 2 Esslöffel | Lemon juice, freshly squeeze |
| 1 Esslöffel | Vinegar, balsamic |
| 1/4 Teelöffel | oregano dried |
| 1 | cloves garlic minced |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | Pepper, fresh ground, white |
|
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.
|
|
Anmerkungen zum Rezept:
|
