Lunch Kebabs
Lunch Kebabs with Mortadella, Artichoke and Sun-Dried Tomatoes
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.

RELATED: 8 Next-Level Skewer Recipes to Make on the Grill

8 skewers

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.

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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