Smoked Scamorza and Bacon Skewers

Name: Smoked Scamorza and Bacon Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Smoked scamorza cheese bites 16; Red peppers 1; Pancetta tesa 16 slices; Rosemary 4 sprigs

it br es fr de nl

771

Calories per serving

Gluten Free

Energy Kcal 771
Carbohydrates g 4.5
of which sugars g 4.5
Protein g 53.4
Fats g 59.9
of which saturated fat g 29.48
Fiber g 0.7
Cholesterol mg 210
Sodium mg 1840

Difficulty: Very easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

In Southern Italy, there's nothing quite like the delight of smoked scamorza skewers and pancetta skewers during those warm summer months. This dish is all about combining gooey, smoky cheese with slices of salty pancetta, wrapped up just right for a laid-back hangout with friends. And the grilled bell peppers? Well, they add a sweet and fresh burst that pairs beautifully with everything else. Really good stuff.

You'll see these skewers at backyard gatherings or family dinners, where folks are after something special yet super simple. The scamorza cheese, native to the southern regions, becomes melty and tender on the grill, while the pancetta crisps up just enough for a satisfying crunch. Seriously good. The salty, smoky and just slightly crispy combo is so so hard to resist when you’re craving something easy but really really tasty.

For those who love cheese and pancetta skewers with a splash of color, roasted peppers are the way to go. This dish comes together with just a few ingredients but feels like a total treat—especially if you're into Italian appetizer recipes or need some grilled cheese skewers for a party. In regions like Campania or Puglia, folks sometimes swap in local peppers or toss in a sprig of rosemary for a little extra aroma. And here's the thing, there’s no need for anything fancy, just quality cheese, pancetta, and fresh peppers.

The golden hue of the cheese and the tangy scent from the peppers make these skewers look as good as they taste—pretty much. They're snatched right off the platter—so quick, it’s wise to make plenty. The blend of moist, melty cheese and salty pancetta always hits the spot, whether as an appetizer or sneaked as a snack while the grill is hot. These bacon-wrapped cheese skewers fit perfectly into any summer meal, bringing that classic southern Italian vibe to your table without much fuss. Enjoy a taste of Italy with every bite, and relish the simplicity that makes these skewers a favorite across the region.

INGREDIENTS: Smoked scamorza cheese 16 - bites; Red peppers 1 -; Pancetta tesa 16 slices -; Rosemary 4 sprigs

Preparation

How to prepare Smoked Scamorza and Bacon Skewers

To prepare the smoked scamorza and bacon skewers, start with the pepper: wash it, then cut it in half and remove the top and seeds 1; then cut it into strips 2 and grill it on a hot cast iron griddle on both sides 3.

Cut the roasted pepper into 16 squares of about 1 inch on each side and set them aside for a moment 4. Wrap the smoked scamorza bites with slices of bacon (one for each bite) 5, then using a long skewer, pierce one bite, then a piece of pepper 6 and continue alternating the ingredients.

until you have 4 scamorza bites and 4 pieces of red pepper on the skewer. Pair each skewer with a sprig of rosemary 7; then heat the cast iron griddle and brown the skewers for about 10 minutes, turning them often, but making sure the side with the wrapped bacon, not the scamorza, is in contact with the griddle 8. As soon as the bacon is golden, remove the skewers from the griddle and serve immediately 9!

Storage

It is preferable to consume the skewers as soon as they're made, but you can store them in the refrigerator in an airtight container for 1 day.
The raw skewers can be frozen and thawed in the refrigerator as needed.