Mini Cucumber-Sesame Skewers
Mini Cucumber-Sesame Skewers
Ingredients
For the Skewers
- 2 mini cucumbers, sliced into 1/2-inch thick rounds
- 1 cup cooked chicken breast, diced into 1/2-inch pieces
- 1/2 red bell pepper, cut into 1/2-inch pieces
- 12 bamboo skewers, mini, 4-inch
For the Sesame Dressing
- 1/4 cup low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon toasted sesame seeds, plus more for garnish
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
If using uncooked chicken, grill or pan-fry the chicken breast until fully cooked. Let it cool slightly, then dice it into 1/2-inch pieces.
⏱️ 10 min•🌡️ 375
- 2
Prepare the vegetables: slice the mini cucumbers into 1/2-inch thick rounds and cut the red bell pepper into similar 1/2-inch pieces.
⏱️ 5 min
- 3
In a small bowl, whisk together all the ingredients for the sesame dressing: soy sauce, rice vinegar, toasted sesame oil, honey, grated fresh ginger, minced garlic, and 1 teaspoon of toasted sesame seeds. Add red pepper flakes if desired.
⏱️ 3 min
- 4
Assemble the skewers: Thread the cucumber rounds, diced chicken, and red bell pepper pieces onto the mini bamboo skewers, alternating the ingredients for an appealing look. Aim for 3-4 pieces of each ingredient per skewer.
⏱️ 10 min
- 5
Arrange the assembled skewers on a serving platter. Drizzle or brush the sesame dressing generously over all the skewers. Garnish with additional toasted sesame seeds.
⏱️ 2 min
- 6
Serve immediately or chill in the refrigerator for at least 15 minutes to allow the flavors to meld. These skewers are best served cool or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Cucumber-Sesame Skewers
Ingredients
For the Skewers
- 2 mini cucumbers, sliced into 1/2-inch thick rounds
- 1 cup cooked chicken breast, diced into 1/2-inch pieces
- 1/2 red bell pepper, cut into 1/2-inch pieces
- 12 bamboo skewers, mini, 4-inch
For the Sesame Dressing
- 1/4 cup low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon toasted sesame seeds, plus more for garnish
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
If using uncooked chicken, grill or pan-fry the chicken breast until fully cooked. Let it cool slightly, then dice it into 1/2-inch pieces.
⏱️ 10 min•🌡️ 375 - 2
Prepare the vegetables: slice the mini cucumbers into 1/2-inch thick rounds and cut the red bell pepper into similar 1/2-inch pieces.
⏱️ 5 min - 3
In a small bowl, whisk together all the ingredients for the sesame dressing: soy sauce, rice vinegar, toasted sesame oil, honey, grated fresh ginger, minced garlic, and 1 teaspoon of toasted sesame seeds. Add red pepper flakes if desired.
⏱️ 3 min - 4
Assemble the skewers: Thread the cucumber rounds, diced chicken, and red bell pepper pieces onto the mini bamboo skewers, alternating the ingredients for an appealing look. Aim for 3-4 pieces of each ingredient per skewer.
⏱️ 10 min - 5
Arrange the assembled skewers on a serving platter. Drizzle or brush the sesame dressing generously over all the skewers. Garnish with additional toasted sesame seeds.
⏱️ 2 min - 6
Serve immediately or chill in the refrigerator for at least 15 minutes to allow the flavors to meld. These skewers are best served cool or at room temperature.
⏱️ 15 min