Antipasto Skewers

clock 20 minutes + 7 minutes bowl Serves 12


  • Antipasto skewers:
  • 2 chorizo sausages, thickly sliced
  • 200 g haloumi cheese, cut into 2cm cubes
  • 280 g marinated artichoke hearts, drained, halved
  • 1 large red onion, cut into thin wedges
  • 2 eggplants, cut in to 2cm pieces
  • cooking oil spray
  • 12 bamboo skewers
  • Pesto:
  • 1 1/2 cups firmly packed basil leaves
  • 1 clove garlic, chopped
  • 2 Tbsp fresh Parmesan, grated
  • 1 Tbsp pine nuts, toasted
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
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  • 1. Thread a piece of sausage, haloumi, artichoke, onion and eggplant on to each skewer. Spray skewers with cooking oil.

  • 2. Preheat a barbecue to moderate heat. Cook skewers for 5-7 minutes or until browned, turning every few minutes.

  • 3. To make pesto, blend basil, garlic, Parmesan and pine nuts in a food processor until finely chopped. Combine oil and lemon juice in a small bowl and while processor is going, gradually add to the basil mixture until pesto is almost smooth.

  • 4. Serve antipasto skewers with pesto drizzled over the top.

  • Tip: Soak skewers in cold water 15 minutes before use to prevent them from burning when cooking.

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