Description
These vibrant lunch kebabs combine savory mortadella, tangy marinated artichokes, sweet sun-dried tomatoes, and briny olives for an easy, portable meal. Drizzled with lemony pesto sauce, these skewers are perfect for lunchboxes, picnics, or party platters.
Ingredients
Scale
- For the Kebabs:
- 10 ounces sliced mortadella (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 (about 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)
Instructions
- Prepare Ingredients: Drain artichoke hearts, fold mortadella and tomatoes, and pat basil leaves dry. Cut the bread into quarters.
- Assemble Skewers: Use 8 skewers. Alternate layers of mortadella, artichokes, sun-dried tomatoes, basil, olives, and bread.
- Make the Sauce: In a bowl, whisk pesto with lemon zest and juice. Pack separately for drizzling before serving.
- Serve: Drizzle sauce over kebabs or use as a dipping sauce.
Notes
- Swap mortadella with turkey, salami, or tofu for a different flavor.
- Pack skewers and sauce separately to keep ingredients fresh.
- Use sturdy bread like sourdough to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Lunch
- Method: Assembly
- Cuisine: Italian-inspired