A Mediterranean twist on the viral chip charcuterie trend. Think golden, crunchy chips loaded with smoky grilled pepperoncini, torn buffalo mozzarella, salty anchovies, ribbons of prosciutto, and a squeeze of caramelised grilled lemon. It’s indulgent, sun-soaked snacking - simple, salty, and utterly irresistible.
Instructions
- If using bamboo skewers, soak them in water for 30 minutes.
- Prepare the barbecue for cooking using direct high heat (260°C-290°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
- Prepare the barbecue for cooking using direct high heat (250°C-290°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 high heat (260°C-290°C). See below for information on how to set up a Weber Kettle.
- Prepare your barbecue for cooking using direct high heat (260°C-290°C).
- Prepare your barbecue for cooking using direct high heat (260°C-290°C). See below for information on pellet barbecue settings and set up methods.
- Thread the pepperoncini peppers onto skewers.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers and lemon halves, cut side down, over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers and lemon halves, cut side down, over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the skewers and lemon halves, cut side down, over direct high heat (over the fire). Grill the skewers over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers and lemon halves, cut side down, over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
- Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Grill the skewers and lemon halves, cut side down, over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
- Leave the skewers to rest while you assemble the platter. Arrange the chips on a serving platter, or, for a rustic presentation, simply tear open the bag. Trim and discard the stems from the pepperoncini peppers, then roughly chop them. Drape the torn prosciutto over the chips, scatter over the pepperoncini, add the buffalo mozzarella, and sprinkle with the anchovies. Finish with a drizzle of the caramelised lemon juice. Enjoy immediately.
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