1 medium sweet red pepper, cut into 3/4-inch pieces
1 medium green pepper, cut into 3/4-inch pieces
Instructions
In a large resealable plastic bag, combine the first five ingredients; add the remaining ingredients. Seal bag and turn to coat; refrigerate for at least 4 hours. Drain and discard marinade.
For each kabob, thread with one piece of cheese, olive, salami and pepper onto a toothpick.
Originally Submitted
2/3/2011
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