I love quick, fresh appetizers that come together in minutes, and these Greek Feta & Cucumber Bite Skewers are exactly that — bright, crunchy, salty, and endlessly adaptable. They make perfect party nibbles, picnic bites, or a healthy snack, and I’ve tested them with different cucumbers and feta styles to find what holds best. If you like simple assembly with big flavor, these skewers will become a go-to; they remind me of the clean flavors in this cucumber-melon salad I make in summer (cucumber-melon salad).
Why Make This Recipe
- Fast assembly: ready in about 15–20 minutes, so they’re ideal for last-minute guests.
- Fresh, balanced flavors: crisp cucumber, tangy feta, bright lemon, and herbaceous oregano create contrast in every bite.
- Light and nutritious: low in carbs and high in protein from feta, making them a healthy appetizer choice.
- Versatile for occasions: work equally well for backyard BBQs, baby showers, or a simple afternoon snack.
- Personal note: I love this recipe because you can taste beautiful Greek flavors without fuss, and swapping herbs changes the whole profile — I often use dill when I want a fresher finish.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 0 minutes (no cooking required)
- Total time: 15 minutes (plus 15–30 minutes chill if desired)
- Servings: 12–16 skewers (serves 6–8 as an appetizer)
- Difficulty: Easy
- Method: No-cook assembly on small skewers; quick marinate and chill to meld flavors.
Equipment: small 2–3 inch bamboo skewers or cocktail picks, sharp chef’s knife, small mixing bowl, paper towels.
My Experience Making This Recipe
I tested these skewers multiple times with block feta and pre-crumbled varieties to find the best texture; block feta gives sturdier cubes that slide on nicely. I also experimented with thinly sliced vs. thick cucumber rounds and found that 1/4-inch slices hold their shape without being too bulky.
How to Make Greek Feta & Cucumber Bite Skewers
Start by draining and patting 8 oz block feta dry, then cut into 1/2-inch cubes. Slice one large English cucumber or two Persian cucumbers into 1/4-inch rounds; remove seeds if very watery. Toss feta cubes in 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp dried oregano (or 1 tsp fresh), and a pinch of black pepper; let sit 10–15 minutes. Thread cucumber slice, feta cube, and a pitted Kalamata olive (optional) onto each 2–3 inch skewer. Finish with a quick drizzle of olive oil and a sprinkle of flaky sea salt before serving.
Expert Tips for Success
- Choose a firmer feta (block style) for neat cubes that won’t crumble under the skewer; press gently when cutting.
- Remove excess cucumber moisture by scooping seeds with a teaspoon or patting slices with paper towels to prevent soggy bites.
- Use short 2–3 inch bamboo skewers or cocktail picks for even bite-size portions and easy serving on a platter.
- Marinate feta only briefly (10–20 minutes) to impart flavor without turning the cheese overly soft; extended marinating can make feta crumble.
- For uniform presentation, use a small cookie cutter or round cutter for cucumber rounds if you want perfectly shaped circles.
How to Serve Greek Feta & Cucumber Bite Skewers
- Serve on a chilled platter with lemon wedges and extra oregano for garnish to keep flavors bright.
- Pair with warm pita and a bowl of tzatziki for dipping to turn bites into a light mezze board.
- Offer variety by adding grape tomatoes or small mozzarella balls on alternate skewers to please different tastes (see a similar skewered idea like bang bang chicken skewers for presentation inspiration).
- These are excellent for outdoor parties because they hold up well at room temperature for a couple of hours; keep the serving platter shaded or in a cool area.
Storage and Reheating Guide
Store assembled skewers in an airtight container in the refrigerator for up to 24 hours; place a paper towel between layers to absorb excess moisture. If you need to prep components ahead, cube the feta and keep marinated feta in a covered container for up to 24 hours; keep cucumber slices separate and assemble just before serving. Freezing is not recommended — cucumber becomes watery and feta changes texture when frozen. There’s no reheating needed; serve chilled or at cool room temperature (avoid leaving out over 2 hours at ambient temperatures above 70°F / 21°C).
Recipe Variations
- Mediterranean Upgrade: Add a small basil leaf and a half grape tomato on each skewer for a caprese-meets-Greece twist.
- Dairy-free: Replace feta with marinated firm tofu cubes (press tofu first, then marinate in lemon, olive oil, and oregano) for a vegan-friendly version — this pairs well with flavors from a light grain salad like berry quinoa summer salad if you want a full plate.
- Spicy: Toss feta in a pinch of red pepper flakes and smoked paprika for a warm, smoky edge.
- Mini Plated Appetizer: Use thin cucumber ribbons rolled around feta instead of skewers for an elegant canapé; secure with a toothpick and chill before serving (see how other bite-size desserts are plated for ideas like apple crisp cheesecake bites).
Nutritional Highlights
- Protein source: Feta provides protein and calcium in a small serving, making these bites satisfying yet light.
- Lower carb: Cucumbers are very low in carbohydrates and calories, excellent for light snacking.
- Allergen info: Contains dairy (feta). To make dairy-free, use marinated tofu or a plant-based cheese alternative. Portion guidance: plan about 2–3 skewers per person as part of an appetizer spread, or 4–6 skewers for light eaters.
Troubleshooting Common Issues
- Problem: Feta crumbles when you skewer it. Solution: Use a block feta, chill it for 20–30 minutes first, and cut larger 1/2-inch cubes; gently push the skewer through the center rather than forcing from the top.
- Problem: Cucumbers release water and make the platter soggy. Solution: Remove seeds and pat slices dry, or toss slices in a little salt and rest 5 minutes, then pat dry to draw out excess moisture.
- Problem: Skewers slide apart on the board. Solution: Arrange on a slightly inclined plate or non-slip serving tray, or skewer through two pieces of cucumber with feta in between to create friction and stability.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes — cut and marinate the feta up to 24 hours ahead and keep cucumbers and olives separate. Assemble skewers within 30–60 minutes of serving for best texture. Store components in airtight containers in the refrigerator at 40°F (4°C) or below.
Q: What’s the best cucumber to use?
A: English or Persian cucumbers are ideal because they have thinner skins and smaller seeds, so you won’t need to peel them. If using garden cucumbers, remove seeds and peel if the skin is bitter.
Q: How do I keep feta from being too salty?
A: Rinse block feta briefly under cold water and pat dry to remove surface brine, then taste before seasoning. Choose a lower-sodium feta variety if available and add flaky sea salt sparingly at the end.
Q: Are these gluten-free and keto-friendly?
A: Yes — with the standard ingredients (cucumber, feta, olive oil, lemon, oregano) this recipe is naturally gluten-free and low-carb, suitable for keto. Always check packaged olives or flavored fetas for added ingredients if strict diets are required.
Conclusion
If you enjoy easy, elegant finger foods, you might also like this variation on a party classic: Greek Salad Skewers (Party Favorite!) – Little Broken.
Print
Greek Feta & Cucumber Bite Skewers
- Total Time: 15 minutes
- Yield: 12–16 skewers (serves 6–8 as an appetizer) 1x
- Diet: Vegetarian
Description
Quick and fresh appetizers featuring bright, crunchy cucumbers and tangy feta, perfect for parties or healthy snacking.
Ingredients
- 8 oz block feta, cut into 1/2-inch cubes
- 1 large English cucumber or 2 Persian cucumbers, sliced into 1/4-inch rounds
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp dried oregano (or 1 tsp fresh)
- A pinch of black pepper
- Kalamata olives (optional)
- Flaky sea salt, for serving
Instructions
- Drain and pat feta dry, then cut into cubes.
- Slice cucumber into rounds, removing seeds if necessary.
- Toss feta cubes with olive oil, lemon juice, oregano, and black pepper; let sit for 10-15 minutes.
- Thread cucumber, feta, and olives onto skewers.
- Drizzle with olive oil and sprinkle with sea salt before serving.
Notes
For variations, try different herbs or add grape tomatoes for more flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook assembly
- Cuisine: Greek
Nutrition
- Serving Size: 2-3 skewers per person
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg