Charcuterie Kabobs
Equipment
- 16 wooden skewers (8–10 inch)
- 1 Cutting board
- 1 Chef's knife
- 2 Small bowls
- 1 large serving platter
Ingredients
- 8 ounce cheddar cheese cubed
- 8 ounce mozzarella cheese cubed
- 4 ounce salami sliced thick and quartered
- 4 ounce prosciutto sliced and folded
- 1 cup cherry tomatoes whole
- 1 cup pitted olives mixed green and black
- 1 cup marinated artichoke hearts drained and halved
- 1 cup cucumber sliced into thick rounds
- 1 cup grapes seedless
- 1/2 cup mini pickles whole
- 1/4 cup fresh basil leaves whole
- 1/4 cup fresh parsley leaves whole
- 2 tablespoon olive oil extra-virgin
- 1 tablespoon balsamic glaze
- 1/4 teaspoon black pepper freshly ground
Instructions
- Place the wooden skewers in a bowl of water to soak for 10 minutes if you plan to grill or toast them lightly, otherwise keep them dry.
- On a cutting board, cube the cheddar and mozzarella cheeses into bite-size pieces.
- Slice the salami into thick rounds and quarter them, and gently fold the prosciutto slices into loose ribbons.
- Pat dry the olives, artichoke hearts, cucumber slices, tomatoes, grapes, and mini pickles with a paper towel to remove excess moisture.
- In a small bowl, whisk together the olive oil, balsamic glaze, and black pepper to make a light drizzle.
- Arrange all prepared ingredients in separate small bowls or piles for easy assembly.
- Thread the skewers by alternating meats, cheeses, vegetables, fruits, and herbs to create a colorful pattern, leaving about 1 inch at each end for handling.
- Distribute basil and parsley leaves between other items on the skewers to prevent them from wilting or tearing.
- Lay the finished kabobs on a large serving platter in a single layer.
- Lightly drizzle the olive oil and balsamic mixture over the kabobs just before serving.
Notes
For best results, combine a variety of colors and textures on each kabob so every skewer feels like a mini charcuterie board, and try to balance salty items (meats, olives, pickles) with milder or sweet ones (cheese, grapes, tomatoes). If assembling ahead, leave out the fresh herbs and drizzle until the last minute to keep everything bright and fresh, and store covered in the fridge for up to one day. You can easily make this recipe kid-friendly by skipping stronger flavors like artichokes and olives, or make it more gourmet by adding marinated mozzarella balls, specialty cured meats, or flavored mustards and dips on the side.
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