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Mushroom and Ham Kabobs with Rosemary Aioli

Mushroom and Ham Kabobs with Rosemary Aioli is built on Olive Oil and Lemon Juice. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Remove 3/4 of the rosemary

2. 2

   Stem leaving the top of the: -stem with the needles still

3. 3

   In t 16 sm button mushrooms 1/2 lb parma ham, -- cut into 12

4. 4

   Chunks 3 TB olive oil

5. 5

   Use 4 mushrooms and 3 pieces of ham per skewer.

6. 6

   Brush each skewer with 1 teaspoon of oil.

7. 7

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

8. 8

   Meanwhile make the aioli.

9. 9

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

10. 10

    Mix well.

11. 11

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