Charcuterie Kabobs

There’s something about a platter of colorful bites on sticks that makes everyone instantly relax.

Picture glossy olives, ribbons of salami, cubes of sharp cheese, and juicy cherry tomatoes threaded together, glistening with a light drizzle of olive oil.

These charcuterie kabobs are a no-cook, assemble-and-serve kind of “meal”—a quick entertaining trick that comes together in about 15 minutes.

They’re perfect for busy hosts, beginners in the kitchen, and anyone who loves grazing more than sitting down to a formal dinner.

I first leaned on these when unexpected guests dropped by on a Friday night. With just what I’d in the fridge—cheese, deli meats, and a jar of pickles—I turned potential stress into an easy, welcoming spread.

They shine at casual gatherings, game nights, backyard parties, or even as a quick lunch board for the family. Ready to bring this dish to life?

Why You’ll Love It

• Packs all your favorite charcuterie flavors into one handheld bite
• Perfect for parties, picnics, or snacking without extra utensils
• Customizable for kids, picky eaters, or gourmet charcuterie lovers
• No cooking required, assembles quickly with simple supermarket ingredients
• Beautiful, colorful presentation that instantly elevates any appetizer spread

Ingredients

• 8 ounces cheddar cheese, cubed — choose sharp cheddar for more flavor
• 8 ounces mozzarella cheese, cubed — low-moisture holds shape best
• 4 ounces salami, sliced thick and quartered — look for good marbling
• 4 ounces prosciutto, sliced and folded — use paper-thin slices for easy skewering
• 1 cup cherry tomatoes, whole — pick firm, brightly colored ones
• 1 cup pitted olives, mixed green and black — drain well to avoid sogginess
• 1 cup marinated artichoke hearts, drained and halved — pat dry after draining
• 1 cup cucumber, sliced into thick rounds — English or Persian cucumbers work well
• 1 cup seedless grapes — red or purple add great color contrast
• 1/2 cup mini pickles, whole — cornichons add a nice tang
• 1/4 cup fresh basil leaves, whole — select small, tender leaves
• 1/4 cup fresh parsley leaves, whole — flat-leaf has better flavor
• 2 tablespoons extra-virgin olive oil — use a fruity, good-quality oil
• 1 tablespoon balsamic glaze — thick, syrupy glaze clings nicely
• 1/4 teaspoon freshly ground black pepper — crack just before mixing

Step-by-Step Method

Prep the Skewers

Decide whether you’ll grill or serve the kabobs as-is. If grilling or toasting, soak wooden skewers in water for about 10 minutes to help prevent scorching.

If serving fresh, keep skewers dry for easier threading. Set them aside on a clean towel while you prepare and organize all the ingredients.

Cube the Cheeses

Place cheddar and mozzarella blocks on a cutting board. Use a sharp chef’s knife to cut into even, bite-size cubes so they slide onto skewers easily.

Aim for similar-sized pieces for both cheeses to keep cooking and presentation uniform. Transfer cubes to a bowl or small platter for quick assembly later.

Prep the Meats

Slice salami into thick rounds, then quarter each round so pieces are small but hearty.

For prosciutto, gently fold slices into loose ribbons rather than tightly rolling. This keeps them tender and attractive on the skewers.

Place both meats in separate bowls to avoid sticking and keep your assembly line efficient.

Dry & Ready the Produce

Pat olives, artichoke hearts, cucumber slices, tomatoes, grapes, and mini pickles dry with paper towels. Remove excess moisture to prevent soggy kabobs and diluted flavors.

Halve artichoke hearts if needed, and slice cucumber into thick, sturdy rounds. Keep each ingredient in its own pile or bowl for easy grab-and-go assembly.

Mix the Simple Drizzle

Whisk olive oil, balsamic glaze, and freshly ground black pepper in a small bowl. Stir until smooth and slightly thickened.

Taste and adjust pepper if desired. This drizzle adds shine and flavor without overpowering the ingredients.

Set aside, covered, until just before serving so everything stays fresh and vibrant.

Set Up an Assembly Station

Arrange all ingredients—cheeses, meats, vegetables, fruits, and herbs—in separate small bowls or piles. Clear a work surface so you can move efficiently.

Place skewers within reach. This organized layout helps you build consistent kabobs, balance colors, and maintain a clean, stress-free assembly process from start to finish.

Thread the Kabobs

Start threading skewers by alternating meats, cheeses, vegetables, fruits, and herbs. Leave about one inch of bare skewer at each end for easy handling.

Vary colors and textures on each skewer so every one looks like a mini charcuterie board. Avoid packing items too tightly so flavors stay distinct and appealing.

Tuck in the Fresh Herbs

Distribute basil and parsley leaves between sturdier items like cheeses or meats. This protects delicate leaves from tearing and wilting.

Space them along each skewer to add fresh aroma and color. Avoid placing herbs at the very ends where they can fall off or dry out quickly on the platter.

Arrange on a Platter

Lay finished kabobs in a single layer on a large serving platter. Angle them slightly to showcase the colorful ingredients.

Avoid stacking, which can crush softer items and herbs. If serving many guests, use two platters or a tiered display.

Keep platter chilled if not serving immediately to maintain freshness.

Drizzle & Serve Fresh

Just before serving, lightly drizzle the olive oil and balsamic mixture over the kabobs. Use a spoon for control so you don’t overdress them.

Serve immediately to highlight the bright herbs, glossy cheeses, and crisp produce. Offer napkins and small plates, and consider extra dips or mustards on the side if desired.

Ingredient Swaps

• Use any semi-firm cheese you like: swap cheddar for Colby, gouda, or pepper jack; swap mozzarella for Monterey Jack or provolone.
• Replace salami/prosciutto with turkey pepperoni, roast chicken cubes, or omit entirely for vegetarian kabobs (add extra cheese, veggies, and nuts).
• For a budget option, use block cheeses, basic deli meats, and canned olives/artichokes instead of specialty items.
• Regional twists:
• Mediterranean: add feta, roasted red peppers, and marinated olives; skip pickles.
• Latin-inspired: use chorizo, Oaxaca or queso fresco, and pickled jalapeños instead of mini pickles.
• Kid-friendly: swap olives and artichokes for extra grapes, cucumber, and mild cheese cubes.

You Must Know

• Flavor Boost • For extra-balanced bites, pair 1 “salty” with 1 “mild” and 1 “sweet” on each 2–3 inch section of skewer (e.g., salami + mozzarella + grape) so no bite is overwhelmingly briny or rich.
• Avoid • Avoid overloading skewers past ~6–7 larger pieces (not counting herbs) so they don’t crack or squish softer items; when the skewer starts to bow or ingredients compress, that’s your cap.
• Make-Ahead • For preparing up to 24 hours ahead, stop after threading meats/cheeses/veg and keep herbs and drizzle off, covered in the fridge; add herbs and drizzle within 15–20 minutes of serving so leaves stay bright and oils don’t congeal.
• Swap • When serving kids or picky eaters, swap strong items (olives, artichokes, pickles) 1:1 with mild options like extra grapes, cucumber, or turkey cubes to keep roughly the same volume and skewer count.
• Scale • To serve a crowd, multiply ingredients by the number of 8-serving batches you need (e.g., 24 guests ≈ 3× recipe = 48 ounces cheese total, 48 skewers), then assemble until bowls are empty rather than counting per skewer for faster prep.

Serving Tips

• Fan kabobs in a spiral on a round platter for visual impact.
• Serve with small bowls of nuts, mustards, and honey or fig jam.
• Pair with crisp white wine, light rosé, or sparkling water with citrus.
• Add crackers or sliced baguette in a separate basket for hearty snacking.
• Garnish platter with extra herbs and grape clusters to fill empty spaces.

Storage & Make-Ahead

Charcuterie kabobs keep well in the fridge for up to 24 hours, tightly covered.

For best texture, add fresh herbs and drizzle just before serving.

They don’t freeze well, as cheese, vegetables, and grapes become mushy or watery after thawing, so enjoy them fresh or within a day.

Reheating

Reheat charcuterie kabobs gently: briefly microwave at 50% power, or warm in a 275°F oven until just lukewarm.

For stovetop, lightly warm components in a covered skillet, avoiding overheating cheeses.

Game-Day Grazing Boards

Once you know how gently warming leftovers keeps everything tasting its best, it’s time to think bigger: game-day grazing boards piled with charcuterie kabobs.

I picture you setting out a wide wooden board, the skewers fanned like sunrays—cheddar and mozzarella cubes, salty salami, ribbons of prosciutto, glossy olives, grapes catching the light.

On busy Sundays, I line the edges with dips and mustard, then tuck in little piles of crackers so guests can grab, linger, and wander back to the game.

Kids beeline for the cucumber and grapes; the grazers hang near the artichokes.

I love how these kabobs turn nervous pre‑kickoff pacing into relaxed, happy hovering around the board, everyone nibbling at their own pace.

Final Thoughts

Give these charcuterie kabobs a try for your next gathering and see how fun (and easy) they’re to customize.

Mix and match your favorite cheeses, meats, and veggies to make them perfectly your own.

Frequently Asked Questions

Can I Make Charcuterie Kabobs Vegetarian or Vegan-Friendly Without Losing Flavor?

Yes, you can, and you won’t lose flavor at all. I swap meats for marinated tofu, smoked tempeh, roasted mushrooms, and stuffed olives—drizzle everything with garlicky olive oil and herbs, and it still feels luxuriously abundant.

What Wine or Beverages Pair Best With These Charcuterie Kabobs?

I’d pour a chilled Sauvignon Blanc or dry rosé; they brighten the salty meats and creamy cheese. When friends visit, I also set out sparkling water with citrus slices—bubbles make every bite feel celebratory and cozy.

How Can I Safely Serve These Kabobs at an Outdoor Picnic or Barbecue?

You can keep everything safe by nestling the platter over ice, shading it, and serving within two hours. I always pack extra ice packs and a clean backup tray, swapping it out when things warm.

Are Charcuterie Kabobs Suitable for People With Common Food Allergies?

Yes, they can be, but only if you tailor each skewer. I’d build separate trays: dairy‑free, nut‑free, and gluten‑free, labeling them clearly, like little safe havens in a sun‑dappled picnic spread.

How Do I Scale This Recipe for a Large Crowd or Catering Event?

I’d simply multiply every ingredient by your guest count divided by eight, then add 10–15% extra. When I catered my sister’s backyard wedding, those “just in case” skewers vanished before sunset.