Spiedino Do Mortadella Recipe
Grilled mortadella skewer, rosemary, gremolata
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Ingredients
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Skewers & Main
Gremolata
Method
Skewers & Main
Prepare skewers
If using wooden skewers, soak them in cold water for 20–30 minutes to prevent burning. If using metal skewers, wipe dry and set aside.
Fold mortadella
Lay one mortadella slice flat and fold or roll it into a loose cylinder about 1–1.5 inches wide. Repeat so you have 12 rolled pieces.
Assemble on skewers
Thread two rolled mortadella pieces onto each skewer, alternating with a rosemary sprig between pieces (mortadella, rosemary leaf/stem, mortadella) so the rosemary is partially embedded and aromatic. Aim for 2 mortadella pieces + 1 rosemary sprig per skewer; adjust if your skewers are longer.
Preheat grill
Preheat a grill or grill pan to medium-high (about 375–425°F / 190–220°C). Ensure grates are clean and lightly oiled to prevent sticking.
Grill skewers
Place skewers on the hot grill and cook 1.5–2 minutes per side, turning once or twice, until the mortadella is heated through, edges show slight crisping and light char, and rosemary becomes fragrant (total 5–6 minutes). Mortadella cooks quickly — avoid overcooking to prevent dryness.
Rest
Remove skewers from heat and let rest 2 minutes on a warm plate so juices redistribute and the gremolata won’t wilt immediately when applied.
Gremolata
Make gremolata
In a small bowl combine 1/2 cup finely chopped parsley, 1 tablespoon lemon zest, 1 teaspoon very finely minced garlic, and the toasted pine nuts or almonds if using. Stir in 1 tablespoon extra-virgin olive oil, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper until evenly combined.
Taste and adjust
Taste the gremolata and adjust seasoning with a pinch more salt, pepper, or another 1/2 teaspoon lemon zest if you want brighter acidity.
Finish skewers
Spoon or sprinkle about 1 heaping teaspoon of gremolata over each grilled skewer (divide the gremolata evenly among 6 skewers). The gremolata should add fresh, lemony, garlicky brightness to the rich mortadella and aromatic rosemary.