Chef Ivan Waiswa
This vegetarian option is very delicious, with fennel seeds ranging yellow to greenish brown helps with digestion and oregano adds a different touch of flavour.
Whether you’re throwing a dinner party or just want a snack that feels a little special, these Oregano Marinated Feta and Cucumber Skewers deliver on all fronts: taste, texture, and presentation. They’re proof that simple ingredients, when combined thoughtfully, can be seriously impressive and ultimate crowd pleaser.
They are perfect for summer gatherings, special dinners, mezze platters or just snacking on something a little fancy and most interestingly they are easy to make.
What you need (Ingredients)
- 2 tbsp sesame seeds
- 1 tbsp fennel seeds
- 200g feta cheese
- grated lemon zest (1 lemon)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp black paper (optional)
- 15g mint leaves finely chopped
- 1/2 cucumber pealed seeded
- 15 mint leaves
Preparation/Instructions
Toast the sesame seeds in a dry pan until golden and set aside to cool down.
Rinse the feta gently in cold water and drain and then dry on a paper towel.
Cut the feta into 2cm cubes, toss the feta together with the toasted sesame seeds and fennel seeds, lemon juice and olive oil and black paper if using to coat each cube well.
Cover and refrigerate for at least 3 hours or more to allow flavours to combine.
Sprinkle the chopped mint leaves on the feta and coat each cube well.
peal cucumber and cut into 20cm size cubes.
Thread one mint leaf, one cucumber and one feta cube on to each other skewers, serve chilled or at room temperature.
How to store
Best eaten fresh, but they’ll keep in the fridge for up to 24 hours. Store in an airtight container, and bring to room temp before serving.
