Antipasto Kebabs


The summer appetizer even your guests will happily assemble.  Thread your own antipasto skewers ahead of time, or make those diners earn their dinner. 


Typically a shish kebab is made with grilled meat and veggies (like lamb with bell pepper and onion) but I like this no-grill-but-still-yummy approach using ingredients straight from the Whole Foods salad bar (or Rainbow Grocery if you’re in SF).



Scroll down for a few secrets to some delicious antipasto shish. You could also try halved cherry tomatoes, mint, parsley, sliced peach or nectarine.

Food La La Recipe: Antipasto Kebabs


  • Marinated mozzarella balls

  • Pitted olives: black, green, Kalamata

  • Cornichon

  • Marinated bell pepper

  • Artichoke hearts

  • Fresh basil

  • Prosciutto

  • Salami

  • Long bamboo skewers (or do mini ones on fancy toothpicks)

To make:

Using the pointed end, thread ingredients onto skewers.  Be mindful to mix different colors, textures, and flavors.  Try to pierce food right through the middle so it doesn’t fall off the skewer.  Meats can be folded, and pepper strips rolled.  If you want to make in advance, assemble then cover in plastic wrap and refrigerate.

Note:  you can soak your skewers to remove any possible splinters.