Antipasto Kebabs

I honestly love recipes that don’t actually require ‘cooking,’ especially on busy days when I just need something satisfying and fast. That is exactly why these Antipasto Kebabs are on my weekly rotation right now. Whether you are throwing a last-minute get-together or just need a lunch that isn’t a boring salad, these skewers are a total lifesaver. They are fresh, salty, cheesy, and look beautiful on a plate with almost zero effort.

Prep Time: 15 minutes | Cook Time: 0 minutes | Yields: 12 Skewers

Ingredients

• 1 cup (175g) Spanish queen green olives, pitted
• 1 cup (150g) baby heirloom tomatoes
• 0.5 cup (90g) pitted Kalamata olives
• 6 oz (170g) marinated artichoke hearts, drained and quartered
• 8 oz (225g) marinated fresh mozzarella balls (ciliegine or pearls), drained
• 4 oz (115g) sliced salami (approx. 12–15 slices)
• 0.5 cup (75g) whole pepperoncini peppers
• 12 wooden skewers (6-inch / 15cm length recommended)

Instructions

1. Remove the marinated mozzarella balls, artichoke hearts, olives, and pepperoncinis from their jars and drain them thoroughly in a colander to prevent the skewers from becoming drippy or messy.
2. Prepare the salami by folding each slice in half, and then in half again, creating a thick, folded wedge that will hold its shape on the skewer.
3. Take a wooden skewer and thread the ingredients in an alternating pattern to maximize color contrast: Start with a Spanish green olive, followed by a folded slice of salami, a baby heirloom tomato, a mozzarella ball, a Kalamata olive, a quartered artichoke heart, and finish with a pepperoncini.
4. Repeat this process for the remaining 11 skewers, adjusting the order if necessary based on the size of your ingredients.
5. Arrange the finished Antipasto Kebabs on a serving platter or wooden board and serve immediately, or cover tightly with plastic wrap and refrigerate for up to 24 hours before serving.

Nutritional Information (Per Skewer)

• Calories: 145 kcal
• Total Fat: 12g
• Total Carbohydrates: 4g
• Dietary Fiber: 2g
• Net Carbs: 2g
• Protein: 7g

Chef’s Pro Tips for the Best Antipasto Kebabs

1. Pat Ingredients Dry: Before threading, gently pat the artichokes, mozzarella, and olives dry with a paper towel. Excess brine can make the Antipasto Kebabs messy to eat and can cause the wooden skewers to become soggy if made in advance.
2. Room Temperature is Best: Remove the kebabs from the fridge 20–30 minutes before serving. Cold mutes the flavor of the marinated mozzarella and salami; letting them warm up slightly brings out the full, rich Italian flavors.
3. Don’t Waste the Marinade: Save the seasoned oil from the jar of marinated mozzarella or artichokes. Before serving, lightly brush this oil over the skewers for an extra gloss and a punch of herb-infused flavor.
4. Customize for Stability: If using larger heirloom tomatoes or artichoke hearts, ensure they are at the base or center of the skewer to anchor the stack. This prevents the kebab from becoming top-heavy and toppling over on the serving platter.

Frequently Asked Questions (FAQ)

Can I make Antipasto Kebabs the day before? Yes, these are excellent cold appetizer ideas for meal prep. You can assemble them up to 24 hours in advance. Store them in an airtight container in the refrigerator, but wait to drizzle any extra marinade or balsamic glaze until just before serving to keep them fresh.

Are these skewers suitable for a Keto diet? Absolutely. Because they focus on high-fat, low-carb ingredients like olives, cheese, and cured meats, they are one of the best Keto friendly snacks available. With only ~2g net carbs per skewer, they fit perfectly into a strict ketogenic meal plan.

What other meats can I use besides salami? You can easily vary this Italian antipasto platter concept by using prosciutto, pepperoni, or cubed mortadella. For a non-pork option, try folded slices of turkey pepperoni or smoked turkey breast to keep it a healthy savory snack.

Do I need to cook the tortellini if I add it? If you choose to add tortellini to make this more filling (though it will increase the carb count), yes, you must boil the pasta first. Rinse it under cold water to stop the cooking process before threading it onto the skewers.

Conclusion

If you have been hunting for low carb appetizer recipes that don’t sacrifice flavor, these Antipasto Kebabs are going to be your new go-to. They strike the perfect balance between being healthy savory snacks and indulgent party food. Whether you serve them as easy party skewers for a crowd or keep them in the fridge for a quick lunch, they are foolproof.