Appetizer Recipes Mushroom and Ham Kabobs with Rosemary Aioli

                                          Mushroom and Ham Kabobs with Rosemary Aioli

Ingredients:

10 long sprigs of fresh rosemary

1 can button mushroom

1 whole Parma ham (to be sliced into chunks)

1 cup olive oil

Salt and pepper

For the Rosemary Aioli:

1cup mayonnaise

2 teaspoon chopped rosemary from stems above

2 teaspoon lemon juice

2 teaspoon olive oil

5 pcs garlic

1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper

Procedure:

1. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem.
2. Use 4 mushrooms and 3 pieces of ham per skewer.
3. Brush each skewer with 1 teaspoon of oil.
4. 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 and AJI-SHIO Seasoning Mix withPepper.
5. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.