From the Cook
From the Cook
From the Cook
1/4
Kabobs
1
Cut salami into four 1 inch chunks.
2
Cut ham into four 1 inch chunks.
3
Cut roasted red pepper into four 1 inch chunks.
4
Assemble kabob by layering 1 chunk of ham, 1 piece of roasted red pepper, 1 basil leaf, 1 mozzarella ball, 1 chunk of salami, 1 basil leaf and 1 mozzarella ball.
5
Repeat for each remaining kabob.
Dipping Sauce
1
Combine all of the ingredients in a small bowl.
2
Stir until thoroughly combined.
3
Refrigerate until ready to serve.
My Calorie Intake
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Tips & Tricks (5)
- Pre-Soak Your Skewers 💧Soak wooden skewers in water for at least 30 minutes before assembling to prevent charring and ensure even cooking if you decide to grill or broil your kabobs.
- Chill Before Serving ❄️Refrigerate assembled kabobs for 30 minutes before serving to allow the Italian dressing flavors to meld and help the mozzarella stay firm, creating better texture contrast.
- Layer Strategy for Balance 🎯Alternate soft ingredients (mozzarella, roasted pepper) with firm ones (deli meats) to prevent squishing and ensure each bite has a perfect combination of flavors and textures.
- Fresh Basil at the End 🌿Thread fresh basil leaves just before serving rather than during assembly to prevent wilting and bruising, preserving their vibrant color and authentic Italian aroma.
- Pat Dry Your Wet Ingredients 🧻Gently pat roasted red peppers and mozzarella with paper towels to remove excess moisture before skewering, preventing the dressing from becoming watered down and maintaining proper texture.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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