Mediterranean Skewers Recipe
olie, red pepper, pepperoncini, red onion, provolone, balsamic glaze
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Ingredients
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Skewers
Method
Skewers
Prep skewers and vegetables
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Wash and dry the red bell pepper and red onion. Cut the red bell pepper into 1 to 1 1/4-inch squares. Peel the red onion and cut into wedges roughly the same width as the pepper pieces. Drain pepperoncini and pat dry.
Cut cheese
Cut each provolone slice into two or three roughly 1-inch folded pieces so they can be threaded on skewers without tearing. If slices are large, cut into 1-inch squares and fold once.
Make marinade
In a medium bowl combine 1/4 cup extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh oregano (or 1 tsp dried), 1 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk until combined.
Assemble skewers
Thread ingredients onto each skewer in this order for consistent presentation and flavor: a piece of red bell pepper, a folded provolone piece, a pepperoncini (whole or halved if very large), a red onion wedge, another provolone piece, and finish with another red bell pepper piece. Aim for 4–6 items per skewer so they cook evenly. Repeat until you have 8 skewers.
Coat skewers
Brush or drizzle the marinade evenly over both sides of each assembled skewer (reserve any extra marinade for serving). Let skewers sit 10 minutes at room temperature to absorb flavors. If you prefer, refrigerate up to 30 minutes, then bring back to room temp 10 minutes before cooking.
Cook skewers
Preheat a grill or grill pan to medium-high (around 400°F / 200°C). Oil the grates or pan lightly. Place skewers on the grill and cook 2–3 minutes per side, rotating every 2–3 minutes, until vegetables are tender and slightly charred and provolone is warmed and just starting to soften (about 8–10 minutes total). If using a broiler, arrange on a foil-lined sheet and broil 4–6 inches from heat, 2–3 minutes per side.
Finish and serve
Transfer cooked skewers to a platter. Drizzle each skewer with about 1/2 teaspoon of balsamic glaze (3 tablespoons total across 8 skewers) and any reserved marinade if desired. Taste and adjust with a light pinch of salt or extra black pepper as needed. Serve warm or at room temperature.