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Irish Skewers

This simple snack is like Saint Patty’s Day on a skewer!

Serves 4
Ready in 65 mins
Prep time 60 mins
Cooking time 5 mins
620 calories per serving

For the Pickled Brussels Sprouts:

> 1/2 lb Brussels sprouts, halved
> 3/4 cups water
> 1/4 cup white vinegar
> 1/2 tbsp black peppercorns
> 1/4 tbsp yellow mustard seeds
> 1 tbsp salt
> 1/2 tsp sugar (optional)
> 2 cloves garlic, smashed
> 1 bay leaf

For the Skewers:

> Wooden skewers
> 8 oz Irish cheddar
> 1 loaf pumpernickel bread
> 6 oz pastrami, sliced
> Dijon mustard, for serving


Boil Brussels sprouts in salted water for 3 minutes, then immediately transfer to an ice bath.
Add water, vinegar, peppercorns, mustard seeds, and 1 tablespoon salt to a saucepan, bring to a boil, and simmer until salt is dissolved. Drain the Brussels sprouts, and place in a mason jar with garlic and one bay leaf, then pour in the brine. Cool to room temperature, then cover and refrigerate for at least 1 hour.
Cut your cheddar into 1/2 inch cubes, and slice your pumpernickel into bite-sized pieces. Assemble your skewers, alternating ingredients to your preference. Serve with dijon mustard!

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