1 cup extra-virgin olive oil
2 tablespoons Spanish sherry vinegar
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon crushed red pepper flakes
2 teaspoons minced garlic
12 Wisconsin fresh mozzarella cheese ciliegine balls (1/3 ounce each)
12 seedless red grapes
12 pitted kalamata olives
12 cherry tomatoes
12 large caperberries
6 (8-inch) to 12 (6-inch) skewers
In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes, and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.
Heat a gas or charcoal grill to medium.
For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato, and 1 caperberry on each skewer; repeat so you have two of each item on each skewer. For 6-inch skewers, thread 1 of each item, in the same order.
Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft and the skewers are thoroughly heated. Serve the skewers as a tapa or side to grilled meat.