From: Chef James Campbell Caruso. Yield: 6 servings.
1 cup extra virgin olive oil
2 Tbsp. Spanish sherry vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh oregano
1 tsp. crushed red pepper flakes
2 tsp. minced garlic
12 balls fresh mozzarella cheese ciliegine (1/3 oz. each)
12 seedless red grapes
12 pitted kalamata olives
12 cherry tomatoes
12 large caperberries
6 8” or 12 6” skewers
In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes and garlic. Add remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.
Heat a gas or charcoal grill to medium.
For 8” skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato and 1 caperberry on each skewer; repeat so that each skewer has two of each item. For 6” skewers, thread 1 of each item in the same order.
Grill skewers on all sides for 5 to 7 minutes, or until the cheese is soft and skewers are thoroughly heated. Serve the skewers as tapas, or as a side dish for grilled meat.