No-cook antipasto kebabs pile Spanish green olives, Kalamata olives, salami, mozzarella, tomatoes, artichoke hearts, and pepperoncini onto twelve skewers in fifteen minutes. They're salty, cheesy, and fresh all at once — perfect party food or a vibrant packed lunch. Nothing touches the stove at any point.
Let’s be honest, the best recipes are the ones that don’t require any actual ‘cooking.’ On those hectic days when you need something satisfying and fast, these Antipasto Kebabs are an absolute game-changer. Perfect for a last-minute party or a vibrant lunch that beats another boring salad, these skewers deliver. They’re a stunning, effortless explosion of fresh, salty, and cheesy flavors that will have everyone reaching for more.
Ingredients
• 1 cup / 175g (6.2 oz) Spanish queen green olives, pitted
• 1 cup / 150g (5.3 oz) 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), drained
• 4 oz / 115g sliced salami
• 0.5 cup / 75g whole pepperoncini peppers
• 12 wooden skewers (6-inch / 15cm)
Instructions
1. Drain the marinated mozzarella, artichoke hearts, olives, and pepperoncinis well to avoid soggy skewers.
2. Fold each salami slice in half, then in half again to create a ruffled, easy-to-skewer shape.
3. Thread the onto a skewer, alternating colors and textures. A great pattern is: green olive, salami, tomato, mozzarella ball, Kalamata olive, artichoke heart, and pepperoncini.
4. Repeat the process until all 12 skewers are assembled.
5. Arrange the finished Antipasto Kebabs on a platter. Serve immediately or cover and refrigerate for up to 24 hours.
Nutritional Information
• (per skewer)
• Calories: 145 kcal
• Total Fat: 12g
• Total Carbohydrates: 4g (0.14 oz)
• Dietary Fiber: 2g
• Net Carbs: 2g (0.07 oz)
• Protein: 7g
Pro Tips
• 1. Pat all marinated dry with a paper towel before threading. This prevents the skewers from becoming messy or soggy, especially if making them ahead of time.
• 2. For the best flavor, let the kebabs sit at room temperature for 20-30 minutes before serving. This allows the cheese and salami to lose their chill and taste richer.
• 3. Don’t discard the marinade from the mozzarella or artichokes! Drizzle or brush a little of the seasoned oil over the skewers just before serving for extra flavor and a beautiful sheen.
• 4. To make the skewers more stable on a platter, place larger, heavier like artichoke hearts or tomatoes near the base to act as an anchor.
FAQ
Q: Can I make these antipasto kebabs ahead of time
A: Yes, you can assemble these antipasto kebabs up to 24 hours in advance. For best results, cover them tightly and store them in the refrigerator. Patting the marinated ingredients dry before skewering will help prevent them from becoming soggy.
Q: How do I keep my antipasto skewers from getting soggy
A: The key to preventing soggy skewers is to drain all marinated ingredients very well. For extra protection, the recipe recommends patting the mozzarella, artichokes, olives, and pepperoncinis dry with a paper towel before threading them onto the skewers.
Q: Are these antipasto kebabs keto-friendly
A: Yes, with only 2g (0.07 oz) of net carbs per skewer, these antipasto kebabs are a great low-carb and keto-friendly appetizer option.
Q: What can I do with the leftover marinade
A: Don’t throw it away! You can drizzle or brush a little of the seasoned oil from the mozzarella or artichokes over the finished skewers just before serving. This adds extra flavor and a beautiful sheen.
Pro Tips
- Pat the marinated mozzarella, artichokes, and olives dry with paper towel before threading. Wet ingredients make the skewers messy and soggy, especially if you assemble them ahead.
- Fold each salami slice in half and then in half again before skewering. The ruffled shape threads easily and looks far more generous on the platter.
- Anchor each skewer with a heavier piece like an artichoke heart or tomato near the base so the skewer sits steadily instead of rolling.
- Let the kebabs stand at room temperature 20-30 minutes before serving so the cheese and salami lose their fridge chill and taste noticeably richer.
- Save the marinade from the mozzarella and artichoke jars — brush a little of the seasoned oil over the finished skewers for extra flavor and a beautiful sheen.
Frequently Asked Questions
Can I assemble the kebabs ahead of time?
Yes — cover the platter and refrigerate for up to 24 hours. Bring them out 20-30 minutes before serving so the cheese and salami warm up a little.
Are antipasto kebabs keto?
Each skewer has 2 g net carbs (4 g total, 2 g fiber) with 7 g protein and 12 g fat. Everything on the stick is naturally low-carb — olives, cured meat, and cheese.
How long do assembled skewers keep?
About 24 hours once built and refrigerated. The individual components keep longer, so for meal prep store them separately and thread the skewers the day of.
Can I swap out the salami?
Any cured, sliceable sausage folds onto a skewer the same way — pepperoni or a keto-friendly soppressata both work in the 4 oz amount.
Recipe card below.
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No-Cook Antipasto Kebabs
Ingredients
Method
- Drain the marinated mozzarella, artichoke hearts, olives, and pepperoncinis well to avoid soggy skewers.
- Fold each salami slice in half, then in half again to create a ruffled, easy-to-skewer shape.
- Thread the onto a skewer, alternating colors and textures. A great pattern is: green olive, salami, tomato, mozzarella ball, Kalamata olive, artichoke heart, and pepperoncini.
- Repeat the process until all 12 skewers are assembled.
- Arrange the finished Antipasto Kebabs on a platter.
- Serve immediately or cover and refrigerate for up to 24 hours.
