Recipe: Easy Antipasto Skewers

updated May 10, 2019
summer
Antipasto Skewers

These Italian-inspired kebobs are packed with salty cured meat, creamy cheese, briny artichokes, mushrooms, and juicy tomatoes.

Makes8 skewers

Prep15 minutes

Cook4 minutes

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Credit: Joe Lingeman

Why does the main course get all the grill time? Here, we’re setting Italy’s famed first course over the coals instead of simply arranging it on a platter. You’ll trade toothpicks for skewers and grill kebabs of salty cured meat, creamy cheese, briny artichokes, rich mushrooms, and juicy tomatoes, then serve as an appetizer or alongside a side salad for a light and fresh summer supper.

The Speedy Secret to Skewer Grilling

Antipasto skewers cook quickly, moving from the grill to the table in less than five minutes. But the one thing that can stop the clock are dry skewers. Wooden skewers must be soaked for at least 30 minutes before hitting the grill, lest they turn to ash.

Pro tip: Soak your skewers en mass and freeze. When you’re ready to cook, slide ingredients onto frosty skewers and grill. I wouldn’t suggest substituting metal skewers for this recipe. Bamboo skewers don’t conduct heat so the mozzarella stays put on the skewers.

Antipasto Skewers

These Italian-inspired kebobs are packed with salty cured meat, creamy cheese, briny artichokes, mushrooms, and juicy tomatoes.

Prep time 15 minutes

Cook time 4 minutes

Makes 8 skewers

Nutritional Info

Ingredients

  • 1 (6.5-ounce) jar undrained

    marinated artichoke hearts

  • 4 ounces

    quartered cremini mushrooms

  • 4 ounces

    grape tomatoes

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 ounces

    sliced Genoa salami

  • 4 ounces

    (3/4-inch cubed) low-moisture mozzarella cheese

  • 8

    (10-inch) wooden skewers, soaked for at least 30 minutes

Instructions

  1. Heat a grill to medium-high, direct heat.

  2. Toss the artichoke hearts and their marinade, mushrooms, and grape tomatoes together in a medium bowl. Thread the vegetables onto the skewers with the salami and mozzarella.

  3. Oil the grill grates. Place the skewers on the grill, cover, and cook until the artichokes are charred and the mozzarella softens, about 2 minutes per side. Serve immediately.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.