Lunch doesn’t have to be boring! These Lunch Kebabs with Mortadella, Artichokes, and Sun-Dried Tomatoes offer a fresh, creative twist on the classic packed lunch. Imagine bite-sized layers of savory mortadella, tangy marinated artichokes, sweet sun-dried tomatoes, and briny olives, all brought together on skewers for a meal that’s just as visually appealing as it is delicious.

Perfect for busy weekdays, these kebabs are easy to assemble, customizable, and portable. Whether you’re prepping lunch for work, packing a picnic, or looking for a crowd-pleasing appetizer, this recipe checks all the boxes. Plus, with a drizzle of lemony pesto sauce, they feel a little fancy—like something you’d order at a trendy café but can easily make at home.

I love making these kebabs because they’re a no-fuss way to mix things up. They bring variety and color to the table, and they’re always a hit with kids and adults alike. Trust me, once you try these, they’ll quickly become a lunchbox favorite!

Why You’ll Love This Recipe

There are so many reasons to fall in love with these Lunch kebabs with mortadella. Here’s what makes them stand out:

Flavor-packed: Every bite is a combination of salty, tangy, herby, and savory goodness.
Portable and convenient: Perfect for on-the-go meals, they’re easy to pack and don’t require reheating.
Visually stunning: The vibrant colors of the ingredients make these kebabs as beautiful as they are tasty.
Customizable: You can swap out ingredients to suit your preferences or dietary needs.
Quick and easy: Ready in just 20 minutes, they’re ideal for busy mornings or last-minute meal prep.

Picture this: juicy artichoke hearts marinated in herbs, buttery Castelvetrano olives, and rich, velvety mortadella, all skewered together with bursts of fresh basil and chewy, sweet sun-dried tomatoes. It’s a lunchtime upgrade you’ll look forward to.

Preparation Time and Servings

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 (makes 8 kebabs)

Ingredients

For the Kebabs

10 ounces mortadella, sliced and folded into quarters
12 ounces marinated artichoke hearts
8 ounces sun-dried tomatoes, folded in half
4 ounces pitted Castelvetrano olives
2 bunches fresh basil leaves (approximately 16 leaves, folded in half)
4 slices of brown bread, cut into quarters

For the Sauce

Zest and juice of 1 lemon
¼ cup pesto (store-bought or homemade)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Before you start assembling, get all your ingredients ready:

Drain the marinated artichoke hearts and pat them dry to avoid excess moisture.
Fold the mortadella slices into quarters for easier skewering.
Fold the sun-dried tomatoes in half if they’re large.
Rinse and pat the basil leaves dry.
Cut the brown bread into quarters to create bite-sized pieces.

Step 2: Assemble the Kebabs

Take 8 skewers and alternate layering the ingredients to create a visually balanced and flavorful kebab. Here’s the suggested order:

Start with a piece of folded mortadella.
Add an artichoke heart.
Skewer a folded basil leaf.
Add a sun-dried tomato.
Follow with an olive.
Finish with a piece of bread.

Repeat the pattern until the skewer is full, leaving a little space at each end for handling. This combination ensures a bite of every flavor in each piece.

Step 3: Make the Sauce

In a small bowl, whisk together the pesto with the zest and juice of one lemon. This bright, herby sauce is the perfect accompaniment to the kebabs. For portability, pack the sauce in a small, sealed container to drizzle just before eating.

Step 4: Serve and Enjoy

These kebabs are best enjoyed fresh, but they can also be stored for later. Drizzle the lemon-pesto sauce over the skewers right before eating for maximum freshness and flavor.

How to Serve

Lunch kebabs with mortadella are incredibly versatile and can be served in various ways:

As a lunchbox meal: Pack them with a small container of sauce on the side for dipping or drizzling.
For picnics: Pair with fresh fruit, cheese cubes, or crackers for a complete picnic spread.
As an appetizer: Arrange the skewers on a platter and serve them as a party-friendly finger food.
With a salad: Serve the kebabs alongside a simple green salad or a grain bowl for a heartier meal.

Additional Tips for Success

Choose the right skewers: If you’re packing these kebabs for lunch, opt for shorter wooden skewers that fit easily into your container.
Use sturdy bread: Choose a dense bread like rye, sourdough, or whole wheat to ensure it holds up on the skewer without falling apart.
Customize the ingredients: Swap mortadella for salami, turkey, or even tofu for a vegetarian option. Add mozzarella balls for an extra cheesy twist.
Keep it fresh: If you’re making these kebabs ahead, assemble them without the bread and add it just before serving to prevent it from getting soggy.
Double the sauce: The lemon-pesto sauce is so good you might want extra for dipping veggies or spreading on sandwiches later!

Recipe Variations

This recipe is highly adaptable, so feel free to get creative with the ingredients:

Vegetarian Version: Omit the mortadella and add roasted red peppers or marinated mushrooms.
Gluten-Free Option: Use gluten-free bread or skip the bread altogether and add extra veggies or cheese.
Cheesy Kebabs: Add cubes of aged Parmesan, provolone, or mozzarella for a cheesy boost.
Mediterranean Twist: Incorporate roasted peppers, cucumbers, and feta cheese for a Greek-inspired variation.

Storing and Packing Tips

Storage: Store assembled kebabs in an airtight container in the refrigerator for up to 2 days. Pack the sauce separately to drizzle right before serving.
Packing: If you’re taking these on-the-go, layer parchment paper or wax paper between the skewers to prevent sticking.

Nutritional Facts (Per Skewer)

Calories: 389
Fat: 27g
Carbohydrates: 29g
Protein: 15g
Sugar: 13g

Frequently Asked Questions

1. Can I make these kebabs ahead of time?
Yes! Assemble the kebabs up to a day in advance and store them in the fridge. Add the bread closer to serving to keep it fresh.

2. What can I substitute for mortadella?
You can use salami, ham, turkey, or even vegetarian deli slices.

3. Can I use fresh artichokes instead of marinated ones?
Marinated artichokes provide extra flavor, but you can use steamed or roasted fresh artichokes if you prefer.

4. How can I make the kebabs kid-friendly?
Use milder ingredients like cheddar cheese, turkey slices, and cherry tomatoes for a more kid-friendly version.

Conclusion

Lunch kebabs with mortadella, artichokes, and sun-dried tomatoes are a fresh, fun way to elevate your lunch game. They’re flavorful, easy to make, and endlessly customizable, making them perfect for any occasion—from work lunches to parties.

Try this recipe and watch how quickly it becomes a favorite in your meal rotation. I’d love to see your creations—leave a comment below or tag me on social media with your kebab masterpieces! Happy cooking!