Grilled Mortadella Skewers
Meet your new favorite party snack: grilled mortadella skewers! This fun and flavorful appetizer is perfect for your next shindig.
Servings: 4 people
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!
Notes
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.
Nutrition
Calories: 1099kcal | Carbohydrates: 12g | Protein: 39g | Fat: 99g | Saturated Fat: 28g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 56g | Cholesterol: 129mg | Sodium: 2915mg | Potassium: 499mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1500IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 6mg