8 bamboo skewers, soaked in water for 15 minutes, then drained
8 slices salami, casing removed
8 small mild pickled peppers, drained
2 small zucchini, quartered crosswise
16 pitted olives
16 cherry tomatoes, washed and drained
1/3 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Wrap a slice of salami around a small pepper and thread on skewer. Then, thread a piece of zucchini, an olive, a tomato, another olive and another tomato on the same skewer. Repeat this process with remaining skewers; set kabobs aside.

Prepare a hot grill. Mix together olive oil, lemon juice, vinegar, oregano, garlic, salt and pepper. Brush kabobs with this mixture. Set kabobs 4 to 6 inches from heat source. Grill for 3 to 4 minutes, turning once or twice as needed.

Food should be hot and beginning to char.

Serves 8