Assorted Mini Skewers: Caprese, Chicken & Veg Bites
Mini Skewers
Three bite-size skewer varieties—Caprese, lemon-garlic chicken, and roasted veg.
These mini skewers are my go-to party starter—bright, easy to eat, and made in three different flavors so there's something for everyone. I love how the simple Caprese bites pop against the warm, lemony chicken and the sweet-roasted veg; they look beautiful on a platter and come together fast.
I'll walk you through a quick marinade for tender chicken, a fast roast for the vegetables, and a no-fuss assembly for the Caprese skewers. Make them ahead, chill, and finish with glaze and herbs right before serving for maximum freshness.
Nutrition (per serving)
Directions
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1
Soak wooden skewers in water for 10 minutes to prevent burning.
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2
Cut chicken into 3/4-inch cubes and toss in a bowl with 2 tbsp olive oil, lemon juice, minced garlic, oregano, smoked paprika, 3/4 tsp salt and 1/2 tsp pepper. Let marinate 10–15 minutes.
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3
Preheat oven to 425°F (220°C). Toss sliced zucchini, halved mini peppers and red onion wedges with 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt and 1/4 tsp pepper. Spread on a baking sheet and roast 10–12 minutes until tender and slightly charred.
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4
Thread marinated chicken onto skewers (about 4–5 pieces per skewer) and arrange on a rimmed baking sheet. Roast in the oven alongside the vegetables for 10–12 minutes or until chicken reaches 165°F, flipping halfway. Alternatively, grill over medium heat, about 8–10 minutes.
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5
Assemble Caprese skewers by threading a cherry tomato, a basil leaf (folded if large) and a mini mozzarella ball onto each skewer. Drizzle Caprese skewers with balsamic glaze and a light drizzle of remaining olive oil; sprinkle a pinch of salt and pepper.
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6
Arrange all skewers on a platter, sprinkle chopped parsley over the chicken and veggies, and serve with extra balsamic glaze or a simple herbed yogurt dip.
Ingredients
- Wooden skewers:24 pieces
- Boneless skinless chicken breast:1 lb
- Lemon juice:2 tbsp
- Extra-virgin olive oil:4 tbsp
- Garlic cloves, minced:2 pieces
- Dried oregano:1 tsp
- Smoked paprika:0.5 tsp
- Salt (divided):1.5 tsp
- Black pepper (divided):0.75 tsp
- Cherry tomatoes:8 pieces
- Mini mozzarella balls (bocconcini):4 oz
- Fresh basil leaves:8 pieces
- Balsamic glaze:2 tbsp
- Mini sweet peppers:8 pieces
- Zucchini, sliced 1/2-inch thick:1 piece
- Red onion, cut into small wedges:0.5 piece
- Balsamic vinegar:1 tbsp
- Fresh parsley, chopped:2 tbsp
Tips & Notes
- Cut chicken into uniform pieces so they cook evenly; use a meat thermometer to check for 165°F.
- Make the skewers an hour ahead and keep covered in the fridge; add glaze and herbs just before serving for best texture.
- If mini skewers are hard to find, cut standard 6-inch skewers in half and use them soaked to avoid burning.
