Mushroom and Ham Kabobs with Rosemary Aioli

1. 1

   Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem.

2. 2

   Use 4 mushrooms and 3 pieces of ham per skewer.

3. 3

   Brush each skewer with 1 teaspoon of oil.

4. 4

   In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes.

5. 5

   Meanwhile make the aioli.

6. 6

   In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice, salt and pepper.

7. 7

   Mix well.

8. 8

   Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.

* Per serving · 4 servings · Values may vary.

No additional tips available.