Chicken Meatball Skewers

Inspired by, and adapted from, Ikea's Midsommar Smorgasbord offering.



Ingredients

15 chicken meatballs
15 popsicle sticks, food safe
2-4 Tbsp oil, for frying
1 medium cucumber, peeled
3 1/2 oz dill, chopped
1 large lemon, juiced
2 Tbsp sea salt
10 oz sour cream
5 oz parsley, thyme, and ramsons, mixed
Black pepper, to taste
Olive oil, to taste



Preparation

Slice the cucumber into 15 slices, about 1-2 inches thick.
Place cucumber slices in a medium bowl, add sea salt, and combine.
Heat half the oil in a frying pan over medium-high heat.
Fry the meatballs until golden brown and cooked through, adding remaining oil if needed.
Set aside cooked meatballs on paper towels to cool.
Add the lemon juice and dill (save 1 Tbsp dill for garnish) to the cucumbers, combine, and let sit for 5-10 minutes.
Thread one cucumber slice onto each popsicle stick, then one chicken meatball.
Dip the end of the skewered meatball in the sour cream, then dip lightly into the herb mixture.
Place skewers on a tray and sprinkle with the remaining dill and black pepper to taste.
Top the remaining sour cream with the remaining herb mixture, drizzle with olive oil, and serve with skewers.



Notes

Serves 2-4. If you have extra cucumber, you can make some skewers with just two cucumber slices, to serve alongside the cucumber/meatball skewers.