8 salami, casing removed
8 pepper, pickled, mild, sm
2 zucchini, quarter crosswise
16 olives, black, pitted
16 tomatoes, cherry, washed &
1 drained
1/3 cup oil, olive
2 tbsp lemon juice, freshly squeeze
1 tbsp vinegar, balsamic
1/4 tsp oregano, dried
1 garlic, clove, minced
1/4 tsp salt
1/4 tsp pepper, fresh ground, white
Directions
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.
Servings: 8 servings
Antipasto Kabobs Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
Written recipes as a concept can be found far back into ancient history, in fact as far back as the Egyptians, and possibly even further. However, in the main part, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created some documents which described recipes enjoyed by his fellow Romans. He recounts how the roman meals were separated into starters, entrees and afters, a very modern way of dining. This early Roman chef describes how the Romans used a wide range of spices, including some familiar names for example thyme, mint and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including basil and rosemary. These new culinary innovations was responsible for a surge in manuscripts on cookery, most of which still exist in academic collections. When we get to the twentieth century, cookbooks are increasing in popularity as a result of higher levels of literacy, more leisure time and disposable income. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Antipasto Kabobs recipe.
