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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 16 |
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For a twist on kabobs, try this fun and fabulous finger food. They can be made the night before, too! Compliments of Southern Living Magazine, July 2007 Ingredients:
1 (8 ounce) block mozzarella cheese |
16 (4 inch) genoa salami slices |
1 (14 ounce) can small artichoke hearts; drained and halved |
1 pint grape tomatoes |
1 (6 ounce) jar large pitted spanish olives, drained |
16 (6 inch) wooden skewers |
1 bottle ken's steak house balsamic & basil vinaigrette |
1 tablespoon fresh lemon juice |
Directions:
1. Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes and olives alternately on skewers. Place skewers in a large plastic container or baking dish.
2. Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill eight hours. Remove skewers from marinade and serve.
3. Note: Can add raw button mushrooms to kabobs. The marinade cooks the mushrooms and makes them tender and delicious.
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