Meet your new favorite party snack: grilled mortadella skewers! I based this recipe on the viral trend that’s going around, and it’s so worth it. Serve this as an appetizer at your next backyard shindig or bring it to a tailgate. You’ll get major points for both fun and flavor.
These mortadella skewers might be something new, but I went with my old standby fuel of Cowboy Charcoal to cook them. It’s classic for a reason. Their lump hardwood charcoal super clean and hot, which means I can feel as confident throwing it into my smoked butters and sauces as I do grilling meats with it. I won’t cook with anything else!
Post sponsored by Cowboy Charcoal
Why You’ll Love Grilled Mortadella Skewers
If you love those Italian antipasto plates with tons of different meats and cheeses, this recipe is 100 percent for you. You get your favorite cured meat snacks but take it next level with some freakin’ delicious smoke flavor! Plus, skewers. I love skewers. I’m also tossing the mortadella with some of my Cowboy Butter Seasoning to add depth of flavor. You could replace the mortadella with many different deli meats if you want, but I’ve found mortadella is hands-down the best option for these skewers.
I also created an Italian chimichurri for some extra zip in this recipe. I love a good chimichurri, and I figured we can’t let the South American cowboys keep all the delicious sauces to themselves. The basil, parsley, Parmesan, olive oil and red wine vinegar are just perfect with the mortadella.
Looking for more cured meats? Check out my recipes for Cuban Sandwich, Smoked Pulled Ham Sandwiches and Double Smoked Ham.
Grilled Mortadella Skewers Ingredients
- Skewers: We’ll season our sliced mortadella with a little olive oil and my Cowboy Butter Seasoning.
- Italian Chimichurri: I made this riff on one of my favorite sauces with fresh basil leaves, Italian parsley, grated Parmesan, garlic cloves, olive oil, red wine vinegar, red chili flakes, kosher salt and black pepper.
What is Mortadella?
Italian baloney! OK, but seriously, here’s what you need to know about mortadella. This meat is an Italian pork salami with small cubes of pork jowl throughout. That pork jowl gives us the speckled look when you slice the mortadella. You may also see pistachios, olives or truffles throughout the meat. And it originated in Bologna, so the baloney name isn’t that far off.
Bring the Flavor Home
How to Make Grilled Mortadella Skewers
First off, mix together olive oil and Cowboy Butter Seasoning. Then, fold each mortadella slice — you’ll have about two pounds total — into bunches and add them to the skewer.
Gently brush the outside of your skewers with the seasoned oil.
Next, preheat your Cowboy Charcoal to medium heat (about 325 degrees Fahrenheit) for direct cooking. Then, add the skewers over the flames to crisp up, which should take 3-5 minutes. Make sure to rotate your skewers consistently. Once the edges of the mortadella are crispy, remove the skewers from the grill.
In a bowl, mixed together your ingredients for the Italian chimichurri: fresh basil leaves, Italian parsley, grated Parmesan cheese, minced garlic, olive oil, red wine vinegar, red chili flakes and salt and pepper to taste. If you’re in a pinch, you could also chop your herbs in the food processor. Hand chopping gives them a nice texture though!
Serve your grilled mortadella on a plate with Italian chimichurri underneath and skewers over the top. Enjoy!
What to Serve with Grilled Mortadella Skewers
These grilled mortadella skewers would be perfect with some crusty bread, focaccia or garlic bread to sop up all that delicious Italian chimichurri. For veggies, I’d go with grilled asparagus or zucchini, or a simple arugula salad with lemon juice and olive oil.
Leftovers and Reheating
If you’ve got leftover mortadella skewers, store in an airtight container in the fridge for up to three days. Reheat them gently on the grill at medium-low heat. It won’t take long since the slices are thin! The Italian chimichurri will keep in a mason jar in the fridge for up to a week. You might notice the olive oil gets solid when it’s cold, so just bring it up to room temperature before serving.
More Skewers
FAQs
Pretty much any other deli meat would be great if you can’t find mortadella! Salami, a thick-cut ham or bologna work well. I made these bologna burnt ends before, so I know it’s a great grill meat! The only deli meat I’d stay away from is turkey breast, since it’s lean and would likely dry out on the grill.
Think of it like folding a piece of paper accordion-style, or into quarters. Flat slices on the skewer won’t get that crispy texture we want, so you want some ruffles here. That extra surface area makes it possible for the grill heat to crisp up the edges.
For sure! And letting the mixture sit for 30 minutes to an hour before serving gives the olive oil, vinegar and herbs time to meld together and deepen the flavor.
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Grilled Mortadella Skewers
Ingredients
Skewers:
- 2 lbs Sliced Mortadella
- ¼ cup Olive Oil
- 1 tbsp Cowboy Butter
Italian Chimichurri:
- ½ cup Fresh Basil Leaves chopped
- ½ cup Italian Parsley chopped
- 2 tbsp grated Parmesan cheese
- 2 garlic cloves minced
- ½ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 1 tbsp Red Chili Flakes
- Salt & pepper to taste
Instructions
- In a bowl, mix together the olive oil and Cowboy Butter rub.
- Fold your mortadella into “bunches” and add to a skewer. Gently brush the outside with the seasoning + oil.
- Preheat your Cowboy Lump Charcoal to medium heat (about 325F) for direct cooking.
- Add the skewers over the flames to crisp up for 3-5 minutes of cooking. Make sure to rotate consistently. Pull off once crispy and done.
- In a bowl, mix together all the ingredients for the Italian Chimichurri.
- Serve on a plate with Italian Chimichurri underneath and skewers over the top. Enjoy!
