Mushroom and Ham Kabobs with Rosemary Aioli

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 4 long sprigs of rosemary, remove 3/4 of the rosemary stem leaving the top of the stem with the needles still in tact
  • 16 small button mushrooms
  • 1/2 pound (8 ounces) Parma ham, cut into 12 chunks
  • 3 tablespoons olive oil
  • Salt and pepper
  • For the Rosemary Aioli:
  • 1/2 cup mayonnaise
  • 1 teaspoon chopped rosemary from stems above
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
Directions

Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes. Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.

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