little paths so startled

living, decorating, and eating in hattiesburg, mississippi

marinated antipasti skewers

with 4 comments


As today’s heat index soared over 100 degrees, I was once again reminded that on days like these I can hardly bear to make or eat anything that involves heating.  Even though it wasn’t quite so hot on Memorial Day weekend, it was still pretty warm, and I chose to make these easy (and cool!) marinated antipasti skewers for a late-afternoon cookout with friends.


The ingredients are simple, and the winning ingredient is the fresh herb(s).  In this particular batch we used oregano, since that’s what we had in the garden, but basil and/or parsley are also lovely.  Go crazy.

Marinated Antipasti Skewers


Red bell pepper, cubed

Mozzarella, cubed

Large black olives, pitted


1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

2-4 cloves garlic, minced

2-4 tablespoons freshly chopped oregano, basil, and/or parsley

1 – 1 1/2 teaspoons red pepper

Freshly ground black pepper to taste

Salt to taste

In a large bowl, whisk together marinade ingredients and adjust seasonings.  (We are very liberal with the black pepper.)  Prepare skewer ingredients and toss into the marinade.  Cover and chill in the refrigerator for at least an hour or two.  (The longer the chill, the better the flavors marry and absorb.)  When you’re ready to serve, alternate red peppers, mozzarella, and olives on skewers.



P.S.  These skewers + Ellen’s gin-champagne lemonade = a winning combination.


Written by Ann

June 13, 2013 at 6:16 pm

Posted in eating

4 Responses

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