Skewered Salami Eyeballs Recipe
Skewered salami eyeballs are an easy and fun snack that looks spooky but tastes delicious.
I like making these for parties, especially around Halloween, because they grab everyone’s attention on the table.
Plus, they only need a handful of simple ingredients. When I serve these, friends always want to know how I put them together.
The best part is you don’t need any special cooking skills—just salami, mozzarella balls, olives, and some skewers.
They come together quickly and bring a little bit of fun to snack time.
Why I Love Them
I love making skewered salami eyeballs because they’re both fun and simple to prepare.
The ingredients are easy to find, so there’s no need for a special trip to the store.
These bites are great for parties because they look a little silly and spooky. When I serve them, people always smile or laugh.
The salty taste of salami goes well with the creamy cheese I stuff inside. The olives on top add just the right touch of flavor and make them look like real eyeballs.
It’s also easy to try new combinations by changing up the cheese or using different kinds of olives. This keeps things interesting for me.
Equipment
To make skewered salami eyeballs, I need just a few simple tools. I like using basic kitchen items, so nothing special is required.
Here’s what I use:
- Sharp knife: To slice the salami and any other ingredients.
- Cutting board: It keeps my countertop safe and clean.
- Small spoon or melon baller: This helps me scoop out small bits if I need to shape fillings.
A plate or tray is useful for laying out the finished eyeballs before serving. I often use a regular serving tray from my kitchen.
Skewers are a must. I use toothpicks or small wooden skewers, so the “eyeballs” stay together and are easy to pick up.
If I want the “eyeballs” to stay cold, I set everything on a chilled plate before serving. That’s all the equipment I need for this fun recipe.
Ingredients
To make my skewered salami eyeballs, I like to keep things simple. You only need a few items to pull this off.
Most are easy to find at any store. Here’s what I use:
- Salami slices (about 12 pieces, not too thin)
- Mozzarella balls (like bocconcini or ciliegine)
- Black olives (pitted, sliced into rounds)
- Green olives (pitted, optional for extra color)
- Cherry tomatoes (optional for extra flavor)
- Toothpicks or mini skewers
I set up my workspace by placing everything in small bowls. This helps keep things tidy and makes assembly quicker.
I like to use plain mozzarella balls, but sometimes I add a little olive oil or herbs if I want extra flavor. If you need to make more or less, just adjust the quantities.
Instructions
First, I gather all my ingredients on a clean surface. I make sure my salami slices, mozzarella balls, olives, and toothpicks are ready to use before I start.
I take one slice of salami and place a mozzarella ball in the center. Then, I gently wrap the salami around the cheese, so it looks like an eyeball.
Next, I push a toothpick through the middle to hold everything together. I carefully put a sliced olive on top of the mozzarella ball to look like the pupil.
If I want to make more, I just repeat these steps with the rest of the ingredients. It helps to line the finished skewers on a plate as I go.
For extra effect, I sometimes use a bit of ketchup or hot sauce around the olive to make the eyeballs look more realistic. This step is optional, but it adds a fun touch that my friends enjoy.
Ingredients
- 12 slices salami not too thin
- 12 Mozzarella balls bocconcini or ciliegine
- 8 black olives pitted and sliced into rounds
- 8 green olives pitted and sliced (optional)
- 6 cherry tomatoes halved (optional)
- 12 toothpicks or mini skewers
Instructions
- Gather all ingredients and lay them out on a clean surface.
- Place one mozzarella ball in the center of a salami slice.
- Wrap the salami around the mozzarella ball to form an “eyeball” shape.
- Secure the bundle with a toothpick or small skewer through the center.
- Place a sliced black or green olive on top of the mozzarella to resemble a pupil.
- Optional: Add a cherry tomato half to the base for extra flavor and color.
- Repeat the steps until all 12 skewers are assembled.
- Serve immediately or chill briefly on a serving tray. Optional: Add a dab of hot sauce or ketchup for a bloodshot effect.
Nutrition
Substitute
Sometimes I run out of salami or want a different taste. Here are some options I like to use instead.
Meat Alternatives:
- Pepperoni adds a spicier flavor.
- Turkey slices are lighter.
- Ham brings a mild, sweet taste.
Vegetarian Choices:
If I need a meat-free version, I use:
- Slices of cucumber or zucchini
- Small pieces of cheese
- Roasted red peppers
Here’s a quick table of substitutes with their flavors:
| Substitute | Taste | Notes |
|---|---|---|
| Pepperoni | Spicy | Good for bold flavors |
| Turkey | Mild/Savory | Lower in fat |
| Ham | Sweet/Mild | Slightly sweet finish |
| Cucumber | Fresh/Crisp | Adds crunch |
| Cheese | Creamy/Savory | Use firm cheese |
| Red Pepper | Sweet/Roasted | Colorful and soft |
Sometimes I mix and match, using cheese and cucumber for a mix of textures. I just pick what I have on hand and see how it tastes.
What Can Go Wrong?
Sometimes the salami slices just won’t hold their shape when I try to thread them onto skewers. If they’re sliced too thin, they rip or fall apart—super annoying. I usually go for thicker, sturdier slices now. Lesson learned.
If I don’t fasten the “eyeball” toppings tight enough, they might slip or start to slide around. Toothpicks or cocktail sticks help keep things in place, but you’ve got to really press them in.
Here are some problems I’ve run into:
| Problem | Simple Fix |
|---|---|
| Salami is too greasy | Pat with a paper towel |
| Skewers too sharp | Use blunt, kid-safe sticks |
| Toppings slide off | Press toppings in firmly |
The “eyeball” topping, like an olive, sometimes releases juice. If I skip drying it, that liquid can make everything look kind of messy. I try to remember to pat things dry before I start putting it all together.
Stacking too many toppings or piling them too high just makes the whole thing top-heavy. It’ll tip over if you’re not careful. Balance really matters here, trust me.
When I try out new ingredients, I always taste them first. It’s the only way to avoid weird flavor combos that just don’t work.
