Ingredients for Antipasto Skewers
- Chorizo Sausages
- Halloumi Cheese
- Marinated Artichoke Hearts
- Red Onion
- Baby Eggplants
- Cooking Spray
- Pesto Sauce
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
60g
Fat
22g
Carbs
14g
