Lunch Kebabs with Mortadella, Artichoke and Sun-Dried Tomatoes
Your lunchbox called. It’s bored. Instead of making the same old kale salad every day, it’s time to try something new: lunch kebabs. Layer your favorite deli meats and veggies (like mortadella...
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Cooking tools:
- Skewer
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Airtight container
Ingredients
- 10 ounces sliced mortadella
- 12 ounces marinated artichoke hearts
- 8 ounces sun-dried tomatoes
- 4 ounces pitted Castelvetrano olives
- 2 bunches basil (about 16 leaves)
- 4 pieces brown bread, cut into quarters
- ⅓ cup pesto
- Zest and juice of 1 lemon
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