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.

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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!