It may seem silly to create a ‘recipe’ for something so simple… but sometimes we all just need a little inspiration to see the delicious potential hiding in our kitchens!
This is one of those things you could probably make by simply pulling out all of the snacky foods in your deli drawer… no need for fancy here. There’s no science- no specific must-do’s. It’s just tasty things poked onto a stick and served up deliciously for a little finger food heaven.
Which, makes these perfect for any pot luck or party you may have coming up! {Cough cough, Super Bowl.}
Make them veggie-filled, make them meaty, or make them classic caprese sticks with just tomato, mozzarella, and basil. Make them as you wish, just make them. You won’t regret it. 😉
The Players…
*No need to measure for this one, just skewer until you have enough. Use any combos you like- the options are endless!
cherry or grape tomatoes, any colors
fresh mozzarella balls
fresh basil leaves
salami (like dry coppa) or prosciutto slices
marinated olives
pepperoncinis
sliced cucumber
salt and pepper to taste
optional: oil and vinegar
anything else you can think of that would taste good
The How-To’s…
Make kebobs by alternating items on each skewer until full of goodness. I slice the mozzarella balls in half (in quarts if they’re larger ones), and make the cucumbers on the thicker side. I personally love everything else left whole, but by all means chop it if you’d prefer that instead.
There’s no exact science here, but I like to begin and end with something hard like tomatoes, olives, or cukes. It helps keep it all together. I also create some veggie-only ones when making this for a crowd… just in case there’s a non-meat-eater in the group. Variety’s the spice of life. 😉
Continue until all ingredients are skewered.
Sprinkle salt and pepper over the tops, and if desired, drizzle a little olive oil and vinegar on there too.
Serve up right away, or refrigerate for a few hours if making ahead… whenever the time, dig in and enjoy!
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Yum
The kebobs look delicious Natalie. I love to roast them on the grill brushed with olive oil and sprinkled with Himalayan sea salt.
That sounds delicious, great idea!!
This recipe for antipasto kebobs is a fantastic idea for parties and gatherings! I love how you’ve taken classic antipasto ingredients and made them portable and easy to eat. The combination of flavors and textures from the various meats, cheeses, and vegetables sounds absolutely delicious. The presentation is also beautiful, making these kebobs not just a treat for the taste buds but also visually appealing. This is a perfect appetizer for any occasion, and I can’t wait to try making them for my next get-together. Thanks for sharing such a creative and tasty recipe!