I still remember the first time I whipped up these Chicken and Cucumber Skewer Bites. It was one of those chaotic Saturday afternoons; friends were due to arrive in a couple of hours for an impromptu garden party, and I needed an appetizer that was quick, impressive, and wouldn’t leave everyone feeling too full for the main barbecue. My gaze fell upon some chicken breasts in the fridge and a couple of crisp cucumbers from the farmer’s market. An idea sparked: why not combine the two in a light, refreshing skewer? Honestly, I was half-expecting polite nibbles and a few leftover skewers at the end of the evening. What happened instead was a culinary revelation, at least within our social circle! The platter of these vibrant green and golden-brown bites was demolished within thirty minutes. The tender, juicy chicken, bursting with flavor from a simple yet potent marinade, paired with the cool, crisp crunch of fresh cucumber, was an absolute sensation. My friend Sarah, who usually shies away from anything with “healthy” in its description, was caught sneaking her third skewer. Even the kids, typically suspicious of anything green, were drawn in by the fun, bite-sized nature of the skewers and ended up loving them. Since that day, these Chicken and Cucumber Skewer Bites have become my go-to recipe for almost any occasion. They’ve graced elegant dinner party appetizer spreads, fueled casual family game nights, and even made appearances in packed lunches. Their beauty lies in their deceptive simplicity; minimal effort yields maximum flavor and visual appeal. They are a testament to the magic that happens when fresh, quality ingredients are allowed to shine. The subtle herby notes, the tangy lemon, the savory chicken, and the refreshing cucumber – it’s a harmonious blend that dances on the palate. This recipe isn’t just about food; it’s about creating little bites of happiness that bring people together. I’m so excited to share this beloved recipe with you, hoping it brings as much joy and deliciousness to your table as it has to mine. Get ready to discover your new favorite easy, healthy, and utterly irresistible appetizer!

Ingredients

To create these delightful Chicken and Cucumber Skewer Bites, you’ll need a handful of fresh and flavorful ingredients. Each component plays a crucial role in achieving the perfect balance of taste and texture. Here’s what you’ll need:

• 1.5 lbs (approx. 680g) Boneless, Skinless Chicken Breasts: This is the star protein of our skewers. Opt for high-quality, fresh chicken breasts. They are lean, cook relatively quickly, and readily absorb the delicious flavors of the marinade. You’ll be cubing these, so look for thicker breasts if possible, as they yield more uniform pieces. Organic or free-range chicken can offer a better flavor and texture if your budget allows.
• 2 Large English Cucumbers (or 3-4 smaller Kirby/Persian cucumbers): These provide the refreshing crunch and cool contrast to the savory chicken. English cucumbers are ideal because they are virtually seedless, have a thinner skin (making peeling optional), and are less watery than common slicing cucumbers. Kirby or Persian cucumbers are also excellent choices due to their firm texture and minimal seeds.
• 1/4 cup (60ml) Extra Virgin Olive Oil: The base of our marinade, good quality extra virgin olive oil adds richness, helps to carry the flavors of the herbs and spices, and aids in achieving a beautiful golden-brown sear on the chicken. Its fruity notes complement both the chicken and cucumber.
• 1/4 cup (60ml) Fresh Lemon Juice: This brings a bright, zesty acidity that tenderizes the chicken and cuts through the richness of the oil. Always use freshly squeezed lemon juice for the best flavor; bottled juice often has a muted or slightly artificial taste.
• 3 Cloves Garlic, Minced: A cornerstone of many marinades, fresh garlic infuses the chicken with a pungent, aromatic depth. Mince it finely to ensure it distributes evenly and releases its maximum flavor.
• 1 tablespoon Dried Oregano: This herb adds a classic Mediterranean warmth and earthiness that pairs wonderfully with chicken and lemon. If you have fresh oregano, use about 3 tablespoons, finely chopped.
• 2 tablespoons Fresh Dill, Chopped: Dill is the secret weapon here, lending a unique, slightly anise-like freshness that beautifully complements the cucumber. Its feathery fronds also add a lovely visual appeal. Ensure it’s freshly chopped for the most vibrant flavor.
• 1 teaspoon Salt (or to taste): Essential for enhancing all the other flavors and for drawing moisture out of the chicken initially, which then allows the marinade to penetrate more effectively. Adjust according to your preference.
• 1/2 teaspoon Black Pepper, Freshly Ground (or to taste): Adds a gentle kick and complexity. Freshly ground black pepper offers a far superior aroma and taste compared to pre-ground.
• Approx. 30-40 Small Wooden or Bamboo Skewers (4-6 inches long): These are for assembling our bites. Smaller skewers make for perfect individual appetizer portions. If using wooden skewers, you’ll need to soak them in water to prevent them from burning during cooking.

Instructions

Follow these step-by-step instructions to create perfectly flavorful and refreshing Chicken and Cucumber Skewer Bites. The process is straightforward, involving marinating the chicken, preparing the cucumber, and then assembling and cooking the skewers.

1. Prepare the Chicken Marinade:
* In a medium-sized mixing bowl, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, chopped fresh dill, salt, and freshly ground black pepper.
* Whisk these ingredients together thoroughly until well emulsified. This means the oil and lemon juice should be fully combined, creating a slightly thickened, uniform mixture. This ensures that every piece of chicken gets an even coating of all the flavorful components. Take a moment to inhale the aroma – it’s the promise of the deliciousness to come!

2. Marinate the Chicken:
* Pat the boneless, skinless chicken breasts dry with paper towels. This helps the marinade adhere better and also promotes better searing later on.
* Cut the chicken breasts into uniform 1-inch cubes. Try to make them as consistent in size as possible to ensure even cooking. Pieces that are too small might dry out, while larger pieces might not cook through at the same rate.
* Add the chicken cubes to the bowl with the marinade.
* Gently toss the chicken with the marinade using a spoon or your hands (you can wear gloves if you prefer) until every piece is thoroughly coated.
* Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For more intense flavor, you can marinate for up to 4 hours. However, avoid marinating for too long (e.g., overnight) with acidic marinades like this one, as the lemon juice can start to break down the chicken’s texture, making it mushy. The 30-minute to 4-hour window is the sweet spot for these skewers.

3. Prepare the Cucumbers and Skewers:
* While the chicken is marinating, prepare your cucumbers. Wash them thoroughly. If using English cucumbers with thin skin, peeling is optional. If using cucumbers with thicker or waxed skin, it’s best to peel them.
* Trim the ends of the cucumbers. Cut them into thick slices, approximately 1/2 to 3/4 inch thick. You want the cucumber pieces to be substantial enough to hold up on the skewer and provide a good crunch.
* If the cucumber slices are very wide, you can cut them in half or quarters to be a similar size to your chicken cubes. The goal is to have pieces that are easy to eat in one or two bites. Set the prepared cucumber pieces aside.
* If you are using wooden or bamboo skewers, place them in a shallow dish filled with water and let them soak for at least 20-30 minutes. This prevents them from charring or catching fire during the cooking process, especially if you’re grilling.

4. Assemble the Skewers:
* Once the chicken has finished marinating and the skewers have soaked, it’s time to assemble.
* Thread one piece of marinated chicken onto a skewer.
* Follow it with a piece of cucumber.
* Then, add another piece of chicken.
* Most 4-6 inch skewers will comfortably fit two pieces of chicken and one or two pieces of cucumber, depending on the size of your pieces. Aim for a balance that looks appealing and is easy to handle. For instance, a pattern of Chicken-Cucumber-Chicken works well for a satisfying bite.
* Continue assembling until all the chicken and cucumber are used. Arrange the assembled skewers on a clean plate or baking sheet.

5. Cook the Chicken Skewers:
You have a couple of options for cooking the chicken. The goal is to cook the chicken through until it’s golden brown and juicy, while the cucumber remains relatively crisp.

*   **Pan-Searing (Stovetop Method):**
    *   Heat a large skillet or griddle pan over medium-high heat. You can add a teaspoon of olive oil or a light spray of cooking oil if your pan isn't non-stick, though the marinade on the chicken usually provides enough.
    *   Once the pan is hot (a drop of water should sizzle and evaporate quickly), carefully place the skewers in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam rather than sear. Cook in batches if necessary.
    *   Cook for about 3-5 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer. The cucumber will warm slightly but should retain most of its crunch.

*   **Grilling Method:**
    *   Preheat your grill to medium-high heat. Clean and lightly oil the grill grates to prevent sticking.
    *   Place the skewers directly on the preheated grill.
    *   Grill for approximately 3-4 minutes per side, turning occasionally, until the chicken has nice grill marks, is golden brown, and cooked through to an internal temperature of 165°F (74°C). Keep a close eye on them as the direct heat can cook them quickly.

content_copydownloadUse code with caution.

6. Rest and Serve:
* Once cooked, transfer the Chicken and Cucumber Skewer Bites to a clean platter.
* It’s generally a good idea to let cooked chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. However, since these are small pieces, a very short rest (1-2 minutes) is sufficient.
* Serve warm or at room temperature. Garnish with extra fresh dill or a sprinkle of lemon zest if desired.

Enjoy your delicious homemade Chicken and Cucumber Skewer Bites!

Nutrition Facts

Understanding the nutritional profile of what we eat is key to maintaining a balanced diet. These Chicken and Cucumber Skewer Bites are not only delicious but also offer a relatively healthy option for an appetizer or light meal. Please note that these values are approximate and can vary based on exact ingredient quantities and specific brands used.

• Servings: This recipe typically yields about 30-40 small skewers, serving approximately 8-10 people as an appetizer (assuming 3-4 skewers per person).
• Calories per serving (approx. 3 skewers): Around 150-180 kcal. This makes them a wonderfully light yet satisfying choice, perfect for when you’re watching your calorie intake but don’t want to compromise on flavor.

Here are some key nutrition highlights:

1. Protein (approx. 15-18g per serving): Chicken breast is an excellent source of lean protein, crucial for muscle repair and growth, satiety (keeping you feeling full longer), and overall bodily functions. This high protein content makes these skewers a great option for a post-workout snack or a light lunch.
2. Fat (approx. 8-10g per serving): The majority of the fat comes from the heart-healthy monounsaturated fats in extra virgin olive oil. These fats are beneficial for cardiovascular health. The chicken itself is lean, contributing minimally to the overall fat content.
3. Carbohydrates (approx. 2-3g per serving): These skewers are very low in carbohydrates, primarily coming from the cucumber and trace amounts in the marinade ingredients like lemon juice and garlic. This makes them an excellent choice for those following low-carb or ketogenic diets.
4. Fiber (approx. 0.5-1g per serving): Cucumbers contribute a small amount of dietary fiber, which is beneficial for digestive health and can help regulate blood sugar levels. While not exceptionally high in fiber, every little bit counts towards your daily intake.
5. Sodium (approx. 200-250mg per serving): The sodium content is primarily from the added salt. This can be adjusted to your dietary needs by reducing the amount of salt used in the marinade. Being mindful of sodium intake is important for blood pressure management.

Overall, these Chicken and Cucumber Skewer Bites offer a fantastic balance of lean protein, healthy fats, and minimal carbohydrates, making them a nutritious and guilt-free indulgence.

Preparation Time

Efficiently managing your time in the kitchen can make cooking more enjoyable. Here’s a breakdown of the time involved in making these delightful Chicken and Cucumber Skewer Bites:

• Active Preparation Time: Approximately 20-25 minutes.
  • This includes:
    • Chopping the chicken into cubes (10-12 minutes).
    • Preparing the marinade ingredients (mincing garlic, juicing lemon, chopping dill) and whisking them together (5-7 minutes).
    • Washing and chopping the cucumbers (5-6 minutes).
• Marinating Time: 30 minutes to 4 hours.
  • The minimum recommended marinating time is 30 minutes to allow the flavors to penetrate the chicken.
  • For a deeper, more robust flavor, you can extend this up to 4 hours. This is passive time where the chicken is simply resting in the refrigerator. This window allows for flexibility in your cooking schedule.
• Skewer Soaking Time: At least 20-30 minutes (concurrent with marinating).
  • If using wooden or bamboo skewers, they need to soak while the chicken marinates to prevent them from burning. This doesn’t add to your active prep time as it happens simultaneously.
• Assembly Time: Approximately 10-15 minutes.
  • This involves threading the marinated chicken and cucumber pieces onto the skewers. The time can vary slightly depending on how many skewers you’re making and how nimble your fingers are.
• Cooking Time: Approximately 8-12 minutes per batch.
  • Whether pan-searing or grilling, each batch of skewers will take about 3-5 minutes per side. If you need to cook in multiple batches, this time will increase accordingly. For example, two batches might take 16-24 minutes in total.

Total Estimated Time (excluding extended marinating beyond 30 minutes): Approximately 1 hour 10 minutes to 1 hour 25 minutes (including 30 minutes marination and assuming one or two batches for cooking).

Time-Saving Tip: You can prepare the chicken and marinade, and even chop the cucumbers, a few hours in advance. Store the marinating chicken and chopped cucumbers separately in the refrigerator until you’re ready to assemble and cook. This breaks down the process and makes it less overwhelming if you’re short on time right before serving.

How to Serve

These Chicken and Cucumber Skewer Bites are incredibly versatile and can be served in numerous ways to suit any occasion, from casual gatherings to more formal events. Here are some ideas to inspire your presentation and pairings:

Presentation & Garnishes:

• On a Platter:
  • Arrange the cooked skewers neatly on a large, attractive platter.
  • Garnish generously with fresh herbs like extra chopped dill, parsley, or mint for a vibrant pop of color and added freshness.
  • A sprinkle of lemon zest over the top just before serving can also enhance the aroma and visual appeal.
  • Consider lining the platter with fresh lettuce leaves or baby spinach for a beautiful green base.
• Individual Servings:
  • For a more elegant presentation, especially at dinner parties, serve 2-3 skewers per person on small individual appetizer plates.
  • A small dollop of a complementary dipping sauce (see below) alongside the skewers adds a nice touch.
• Themed Presentation:
  • For a Mediterranean-themed party, arrange them alongside other mezze items like olives, feta cheese, hummus, and pita bread.
  • For a summer barbecue, serve them on a rustic wooden board.

Dipping Sauces:
While delicious on their own, these skewers can be elevated with a well-chosen dipping sauce. Here are some excellent options:

• Tzatziki Sauce: A classic Greek sauce made with yogurt, cucumber, garlic, dill, and lemon juice. This is a natural pairing, echoing the cucumber and dill in the skewers themselves. Its cool creaminess is a wonderful contrast to the warm chicken.
• Lemon-Herb Yogurt Dip: A simpler version of tzatziki – mix plain Greek yogurt with a squeeze of lemon juice, more chopped dill or mint, a touch of garlic powder, and salt.
• Honey Mustard Dressing: The sweetness of honey and the tang of mustard provide a lovely counterpoint to the savory chicken.
• Spicy Aioli: For those who like a bit of heat, a simple aioli (mayonnaise, garlic, lemon juice) with a dash of sriracha or a pinch of cayenne pepper works wonderfully.
• Green Goddess Dressing: A creamy, herby dressing that complements the fresh flavors of the skewers beautifully.

Pairing Ideas:

• As an Appetizer:
  • Serve them before a main course of grilled fish, lamb, or a hearty vegetarian dish.
  • They are perfect alongside other light bites like bruschetta, caprese skewers, or a fresh fruit platter.
• As a Light Lunch or Healthy Snack:
  • Pair a few skewers with a side salad (like a Greek salad or a simple mixed greens salad).
  • Serve with a small portion of quinoa, couscous, or a whole-wheat pita for a more substantial meal.
• For Parties & Gatherings:
  • Include them as part of a larger appetizer buffet. They stand out due to their fresh look and taste.
  • They are great for potlucks as they can be made ahead and are easy to transport (though best assembled and cooked closer to serving time for optimal cucumber crispness).

Temperature Considerations:

• Warm: They are most flavorful when served warm, fresh off the grill or pan.
• Room Temperature: They are also delicious at room temperature, making them ideal for buffets where food might sit out for a little while.
• Chilled (with caution): While the chicken is fine chilled, the cucumber might lose some of its crispness if chilled for too long after assembly with the chicken. If serving chilled, it might be better to serve the cooked chicken pieces alongside fresh cucumber slices separately.

No matter how you choose to serve them, these Chicken and Cucumber Skewer Bites are sure to be a hit, offering a refreshing and flavorful experience for everyone.

Additional Tips

To help you make the absolute best Chicken and Cucumber Skewer Bites every time, and to allow for a bit of creative flair, here are eight additional tips:

1. Don’t Over-Marinate the Chicken: While marinating is crucial for flavor, the lemon juice in this recipe is acidic. If you leave the chicken in an acidic marinade for too long (e.g., more than 6-8 hours, and definitely not overnight), the acid can start to “cook” the chicken (like ceviche) and break down the proteins too much, resulting in a mushy or mealy texture once cooked. Stick to the 30-minute to 4-hour window for optimal results.
2. Uniformity is Key for Chicken Cubes: Take the extra minute or two to cut your chicken into pieces that are as uniform in size as possible (around 1-inch cubes). This ensures that all the chicken pieces cook evenly. If you have a mix of small and large pieces, the smaller ones will overcook and dry out before the larger ones are cooked through.
3. Choose the Right Cucumbers: English or Persian cucumbers are highly recommended. They have thinner skins (peeling is optional), fewer seeds, and a less watery flesh compared to standard slicing cucumbers. This means they’ll stay crisper on the skewer and won’t dilute the flavors. If you must use a standard cucumber, peel it and scoop out the seeds before dicing.
4. Soak Those Skewers Properly: If you’re using wooden or bamboo skewers, don’t skip the soaking step, especially if grilling. Soaking them in water for at least 30 minutes prevents them from burning and splintering. For extra long skewers or high-heat grilling, you might even consider soaking them for an hour.
5. Don’t Crowd the Pan/Grill: When cooking the skewers, give them space. Overcrowding the pan or grill lowers the temperature, causing the chicken to steam rather than sear. This means you won’t get that lovely golden-brown crust. Cook in batches if necessary; it’s worth the extra few minutes.
6. Experiment with Herbs and Spices: While the recipe calls for oregano and dill, feel free to experiment! Fresh mint would be a wonderful addition, especially with cucumber. A pinch of smoked paprika or red pepper flakes in the marinade could add warmth or a touch of spice. Thyme or rosemary would also pair well with chicken and lemon.
7. Make-Ahead Strategy: You can marinate the chicken for up to 4 hours in advance. You can also chop the cucumbers and store them in an airtight container in the fridge. However, for the best texture (especially the crispness of the cucumber), assemble and cook the skewers as close to serving time as possible. If you must assemble them ahead, do so no more than an hour or two before cooking and keep them refrigerated.
8. Consider Adding a Third Element: For variation, you could add another small, quick-cooking item to the skewers. Think cherry tomatoes (add a burst of sweetness and acidity), small cubes of halloumi cheese (grills beautifully), or small bell pepper chunks. Just ensure any additions will cook in roughly the same time as the chicken.

By keeping these tips in mind, you’ll refine your technique and can even start personalizing the recipe to your own tastes and preferences, ensuring your Chicken and Cucumber Skewer Bites are a consistent crowd-pleaser.

FAQ Section

Here are answers to some frequently asked questions about making Chicken and Cucumber Skewer Bites, helping you troubleshoot and adapt the recipe as needed.

Q1: Can I use chicken thighs instead of chicken breasts?
A1: Absolutely! Chicken thighs would be a delicious alternative. They are more forgiving than breasts as they have a higher fat content, making them juicier and less prone to drying out. Cut them into similar 1-inch cubes. You might need to cook them for a minute or two longer to ensure they are cooked through (to an internal temperature of 165°F or 74°C). The flavor will be slightly richer.

Q2: My wooden skewers keep burning on the grill, even after soaking. What can I do?
A2: If your skewers are still burning, try a few things:
* Soak longer: Extend the soaking time to at least an hour, or even longer for very thin skewers.
* Use double skewers: For more stability and less spinning, especially with cubed items, use two parallel skewers per “bite.” This also exposes less of each individual skewer.
* Create a foil shield: You can wrap the exposed ends of the skewers in small pieces of aluminum foil to protect them from direct heat.
* Indirect heat: If possible, position the skewers so that the exposed ends are over a cooler part of the grill or not directly over the flames.

Q3: Can I make these skewers ahead of time for a party?
A3: You can do much of the prep work ahead. The chicken can be marinated for up to 4 hours in advance, and cucumbers can be chopped and stored. However, for best results, especially to maintain the cucumber’s crispness, it’s recommended to assemble and cook the skewers just before serving or within an hour or two of serving time. If cooked too far in advance and refrigerated, the cucumber may become a bit soft upon reheating or as it sits. They are still tasty at room temperature if made a couple of hours ahead.

Q4: What if I don’t have fresh dill? Can I use dried dill?
A4: Yes, you can use dried dill if fresh isn’t available, though fresh dill offers a brighter, more distinct flavor. The general rule of thumb for converting fresh to dried herbs is to use about one-third the amount. So, for 2 tablespoons of fresh dill, you would use approximately 2 teaspoons of dried dill. Add it to the marinade along with the dried oregano.

Q5: Are these Chicken and Cucumber Skewer Bites gluten-free?
A5: Yes, as written, this recipe is naturally gluten-free. All the ingredients – chicken, cucumber, olive oil, lemon juice, garlic, herbs, salt, and pepper – are inherently gluten-free. Always double-check the labels on your specific ingredients if you have a severe allergy or celiac disease, particularly for any pre-mixed spices, though this recipe uses simple, whole ingredients.

Q6: Can I bake these skewers in the oven instead of pan-frying or grilling?
A6: Yes, you can bake them. Preheat your oven to 400°F (200°C). Arrange the assembled skewers on a baking sheet lined with parchment paper (for easy cleanup) in a single layer. Bake for about 15-20 minutes, flipping them halfway through, or until the chicken is cooked through and lightly golden. Baking might not give you the same char or sear as pan-frying or grilling, but it’s a convenient hands-off method. The cucumber will also likely soften more with baking.

Q7: How should I store and reheat leftovers?
A7: Store leftover skewers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind the cucumber will lose its crispness over time. To reheat, you can gently warm them in a skillet over medium-low heat, in the oven at a low temperature (around 300°F/150°C) for a few minutes until warmed through, or even in an air fryer for a minute or two. Avoid the microwave if possible, as it can make the chicken rubbery and the cucumber mushy. Honestly, they are also quite nice eaten cold from the fridge!

Q8: My cucumber pieces keep splitting when I thread them onto the skewers. Any tips?
A8: This can happen if the cucumber pieces are too thin or if you’re forcing them too vigorously.
* Cut thicker pieces: Ensure your cucumber slices are at least 1/2-inch to 3/4-inch thick.
* Gentle pressure: Thread them slowly and gently.
* Pilot hole (if needed): For very firm cucumbers or delicate skewers, you can make a tiny pilot hole with the tip of a sharp knife before inserting the skewer, but this is usually not necessary if pieces are thick enough.
* Skewer type: Sharper, thinner metal skewers might be easier than thicker bamboo ones, but soaked bamboo skewers should generally work fine. Ensure the bamboo skewer tip is still reasonably pointed.

Print