Ingredients for Antipasto Skewers
- 12 ounces fully cooked spicy chorizo sausage
- 10 ounces halloumi cheese
- 1 (12 ounce) jar marinated artichoke hearts
- 1 small red onion
- 1 pound baby eggplant
- olive oil cooking spray
- 1/2 cup pesto
- 8 wooden skewers
- salt and pepper, to taste
- warm pita bread
- fresh basil
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How to Make Antipasto Skewers
- Soak 8 wooden skewers in water for at least 30 minutes.
- Cut the sausage into 1-inch pieces. Cut the halloumi into 1-inch cubes. Halve the artichoke hearts. Cut the red onion into 1-inch pieces. Cut the eggplant into 1-inch cubes.
- Thread the sausage, halloumi, artichoke hearts, red onion, and eggplant onto the soaked skewers, alternating ingredients for an appealing look.
- Lightly spray the skewers with olive oil and season with salt and pepper to taste.
- Preheat your grill to medium-high heat.
- Grill the skewers for 7-10 minutes, turning occasionally, until the sausage is cooked through and the halloumi is golden brown and slightly charred.
- Remove from grill and let rest for a couple of minutes.
- Serve immediately with a generous dollop of pesto and warm pita bread. Garnish with fresh basil if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
60g
Fat
22g
Carbs
14g
