Lunch Kebabs with Mortadella, Artichoke and Sun-Dried Tomatoes

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lunch kebabs recipe hero
Photo: Liz Andrew/Styling: Erin McDowell

Your lunch box called. It’s bored. Instead of making the same old kale salad every day, it’s time to try something new: lunch kebabs. Layer your favorite deli meats and veggies (like mortadella and artichoke hearts for lots of flavor) between mini slices of bread. Just like that, your next-level lunch is ready.


10 ounces sliced mortadella

12 ounces marinated artichoke hearts

8 ounces sun-dried tomatoes

4 ounces pitted Castelvetrano olives

2 bunches basil (about 16 leaves)

4 pieces brown bread, cut into quarters

⅓ cup pesto

Zest and juice of 1 lemon


1. Have ready 8 skewers. On each skewer, alternate spearing different ingredients. Fold the mortadella into quarters and the sun-dried tomatoes and basil leaves in half before skewering.

2. In a small bowl, whisk together the pesto, lemon zest and lemon juice. Pack the sauce to drizzle over the skewers right before eating.

Nutrition Facts
  • 389 calories

  • 27g fat

  • 29g carbs

  • 15g protein

  • 13g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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