Don’t buy the lie that cultivating condemnation and wallowing in your shame is somehow pleasing to God, or that a constant, low-grade guilt will somehow promote holiness and spiritual maturity. It’s just the opposite! God is glorified when we believe with all our hearts that those who trust in Christ can never be condemned. It’s only when we receive his free gift of grace and live in the good of total forgiveness that we’re able to turn from old, sinful ways of living and walk in grace-motivated obedience.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Appetizers, Salads, Vegetables	8	Servings

INGREDIENTS

8		Salami, casing removed
8		Pepper, pickled, mild, sm
2		Zucchini, quarter crosswise
16		Olives, black, pitted
16		Tomatoes, cherry, washed &
		Drained
1/3	c	Oil, olive
2	tb	Lemon juice, freshly squeeze
1	tb	Vinegar, balsamic
1/4	ts	Oregano, dried
1		Garlic, clove, minced
1/4	ts	Salt
1/4	ts	Pepper, fresh ground, white

INSTRUCTIONS

Date: Thu, 23 May 1996 00:20:42 -0400
From: BobbieB1@aol.com
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.
Posted to MealMaster Recipes List, Digest #143

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