Makes 6 kabobs
Ingredients
1 English cucumber, sliced
1 bunch hearts of romaine lettuce
8oz (226.8 g) dry sausage, sliced
pitted Kalamata olives
1 pint organic grape tomatoes
13oz (369 g) jar of artichoke hearts
Instructions
Slide a slice of cucumber onto a bamboo skewer to create the base of the kabob.
Fold a leaf of romaine lettuce in half long ways.
Then fold it over two times until you're halfway down the leaf and cut it there.
Transfer the trifold leaf onto the skewer behind the slice of cucumber followed by a slice of sausage, an olive, a tomato and an artichoke heart.
Start the process all over again with a slice of cucumber.
Each bamboo skewer should hold two rounds of antipasto salad and the beginning of the third round, ending with an olive.
Repeat with as many skewers as you have ingredients.
Serve salad kabobs with Paleo Thousand Island Dressing.
Enjoy!
Note: The salad kabobs can be prepared a day before. Cover and bring out before you're ready to serve.
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Antipasto salad kabobs take everything good about an antipasto platter and thread it onto a skewer. Crisp cucumber and folded romaine alternate with sausage, olives, cherry tomatoes, and artichoke hearts in colorful layers. Served with paleo thousand island dressing, they are the appetizer that doubles as a salad on a stick.
Pro Tips
- Fold the romaine leaf into a trifold and cut it at the halfway point. The folded bundle threads neatly onto the skewer and gives the kabob its classic layered look.
- Build each skewer in the same order — cucumber base, lettuce, sausage, olive, tomato, artichoke — so every kabob looks uniform on the platter.
- Soak bamboo skewers in water for twenty minutes first if you are making them well ahead. Wet skewers stay fresh instead of drying out around the vegetables.
- These are a dream for make-ahead entertaining. Cover the finished kabobs and refrigerate them a day before, then just pull them out and dress.
Frequently Asked Questions
How far ahead can I assemble these kabobs?
A full day ahead, covered and chilled. The sturdy vegetables hold up beautifully — just add the dressing at serving time so nothing wilts.
What sausage works best?
A good cooked Italian or smoked sausage, sliced into rounds. Choose one with real spice so it stands up to the olives and artichokes.
What dressing goes with antipasto kabobs?
Paleo thousand island dressing is the recipe's pick — creamy and tangy against the briny olives and artichokes. A simple vinaigrette works too if you prefer.
Recipe Card
Ingredients
Method
- Slide a slice of cucumber onto a bamboo skewer to create the base of the kabob.
- Fold a leaf of romaine lettuce in half long ways.
- Then fold it over two times until you're halfway down the leaf and cut it there.
- Transfer the trifold leaf onto the skewer behind the slice of cucumber followed by a slice of sausage, an olive, a tomato and an artichoke heart. Start the process all over again with a slice of cucumber. Each bamboo skewer should hold two rounds of antipasto salad and the beginning of the third round, ending with an olive.
- Repeat with as many skewers as you have ingredients.
- Serve salad kabobs with Paleo Thousand Island Dressing.
- Enjoy! Note: The salad kabobs can be prepared a day before.
- Cover and bring out before you're ready to serve.
