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.

8 Next-Level Skewer Recipes to Make on the Grill


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.