Instructions
- If using wooden skewers, soak in water for 30 minutes.
- Prepare the barbecue for cooking using direct medium-high heat (230°C-260°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. See below for information on Weber Q settings and set up methods.
- Prepare the charcoal barbecue for cooking using direct medium-high heat (230°C-260°C). See below for information on how to set up a Weber Kettle.
- Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C).
- Prepare your barbecue for cooking using direct medium-high heat (230°C-260°C).
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed.
- Slice the mortadella into 2 cm-thick slices. To thread the skewers, concertina-fold a strip of mortadella and thread it onto a skewer. Add an olive, wrap an anchovy around a pepperoncini pepper, and add it to the skewer. Continue threading and alternating ingredients as desired.
- To make the parsley vinegarette, mix all the ingredients in a small bowl, taste, and adjust as needed.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the settings for direct medium-high heat. Grill the skewers, with the lid closed, for 1½ minutes, flip, and cook for a final 1½ minutes, or until the edges of the mortadella are crispy and the olives and pepperoncini have turned juicy. Remove from the barbecue and place immediately onto a serving platter.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the settings for direct medium-high heat. Grill the skewers, with the lid closed, for 1½ minutes, flip, and cook for a final 1½ minutes, or until the edges of the mortadella are crispy and the olives and pepperoncini have turned juicy. Remove from the barbecue and place immediately onto a serving platter.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers over direct medium-high heat (over the fire), with the lid closed, for 1½ minutes, flip, and cook for a final 1½ minutes, or until the edges of the mortadella are crispy and the olives and pepperoncini have turned juicy. Remove from the barbecue and place immediately onto a serving platter.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers over direct medium-high heat, with the lid closed, for 1½ minutes, flip, and cook for a final 1½ minutes, or until the edges of the mortadella are crispy and the olives and pepperoncini have turned juicy. Remove from the barbecue and place immediately onto a serving platter.
- Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Grill the skewers over medium-high heat, with the lid closed, for 1½ minutes, flip, and cook for a final 1½ minutes, or until the edges of the mortadella are crispy and the olives and pepperoncini have turned juicy. Remove from the barbecue and place immediately onto a serving platter.
- Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Griddle the skewers for 1½ minutes, flip, and cook for a final 1½ minutes, or until the edges of the mortadella are crispy and the olives and pepperoncini have turned juicy. Remove from the barbecue and place immediately onto a serving platter.
- Spoon the parsley vinegarette over the skewers. Leave the skewers to rest for a couple minutes, then serve when cool enough to enjoy.
Parsley Vinaigrette
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