Recipe for: Skewers with kabanos and cheese (Polish-modern) - photo 1
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Recipe for: Skewers with kabanos and cheese (Polish-modern)

Snacks Regional Cuisine of Poland 15 min Easy 6 wyświetleń ~35.83 PLN - (0)
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Description

A simple, impressive snack that combines the smoky flavor of kabanos with the creamy saltiness of yellow cheese and the sour-salty touch of pickled cucumber and fresh pepper. This is a modern interpretation of classic Polish flavors, perfect for a party, a beer gathering, or as an appetizer during a picnic. The skewers are colorful, easy to eat with your fingers, and quick to prepare — their contrasting textures (crunchy cucumber and pepper, springy kabanos, delicate cheese) and the bold aroma of kabanos make the dish taste great cold, while the addition of mustard and fresh parsley gives a pleasant twist. Serve on a wooden board or platter, garnished with fresh parsley and with mustard for dipping.

Ingredients Used

Ingredients (7)

Servings:
12
  • Kabanos 240 g
  • Cheese 360 g
  • Pickled cucumber 240 g
  • Red bell pepper 0.8 szt. (~150 g)
  • ✨ Opcjonalne
  • Mustard 30 g
  • Parsley 10 g
  • Black pepper 4 szczypty (~2 g)
💰 Szacowany koszt dania: ~35.83 PLN (2.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Gather all the ingredients and tools: a cutting board, a sharp knife, a small bowl for mustard, a plate or serving board, and 12–15 long toothpicks or small skewers for the appetizers. Make sure the pickled cucumber is drained from the brine in a strainer or on a paper towel - excess liquid will soften the cheese and cause the ingredients to slip.

Ingredients: Kabanos, Cheese, Pickled cucumber, Red bell pepper, Mustard, Parsley
Use a sharp, straight knife to cut the cheese and peppers. Prepare toothpicks at least 6 cm long to keep the skewers stable on the plate.
2

Kabanosy: if the kabanos is longer than 6–8 cm, cut it into pieces 4–5 cm long. For an aesthetic appearance, you may optionally cut the piece of kabanos in half lengthwise (not necessary). Make the cuts on a cutting board, holding the kabanos with one hand and cutting with a decisive motion using the knife.

Ingredients: Kabanos
Use a cutting board and a stable grip; if the kabanos is fatty, wipe the board to prevent slipping. If the kabanos is dry, do not press too hard with the knife, just gently press it down.
3

Cheese: cut the yellow cheese into cubes with a side of about 2.5–3 cm (approx. 30 g cube). To get even cubes, first cut the block of cheese into slices about 2.5–3 cm thick, then cut the slices into strips and cubes. The cube should be firm enough not to fall apart on a toothpick.

Ingredients: Cheese
Use a simple, sharp kitchen knife. If the cheese sticks to the knife, chill it briefly in the fridge (10–15 minutes) before cutting.
4

Pickled cucumber: dry the slices with a paper towel. Cut the slices in half (half-moons) or into quarters if they are thicker — pieces about 1–1.5 cm thick will be best for the appetizer to have stable layers and not be too slippery.

Ingredients: Pickled cucumber
When the cucumber is very juicy, dry it thoroughly; moisture contributes to the ingredients slipping on the toothpick.
5

Pepper: cut the pepper in half, remove the seeds and white parts, and dice the flesh into cubes similar in size to cheese cubes (about 2–3 cm). The pepper cubes will add color and crunch, and their size should be similar to the cheese to make the skewer aesthetically pleasing and balanced.

Ingredients: Red bell pepper
Use a wide-bladed knife to easily peel and cut into even pieces. Remove the seeds onto a plate or into the trash.

Assembly

6

Assembling the skewers: take a toothpick and pierce the ingredients in the following order — a piece of kabanos (you can slightly twist it into a spiral if it's long), a cube of bell pepper, a cube of cheese, and a half slice of pickled cucumber at the end. Insert the toothpick centrally through each ingredient, leaving about 1 cm of the toothpick free at the top for holding. Do not place the ingredients too close to the edge to prevent them from falling apart. Repeat the process to create 12 skewers.

Ingredients: Kabanos, Red bell pepper, Cheese, Pickled cucumber
Use long toothpicks (6–8 cm). Do not press too hard when inserting the cheese — if the cube crumbles, gently twist the knife in the cube before inserting the toothpick to make a hole.

Finishing and serving

7

Arrange the prepared skewers on a board or platter. In the center, place a small bowl with mustard (optional) for dipping. Sprinkle the skewers with finely chopped parsley and lightly grind black pepper over them. If you are serving pre-prepared skewers, cover them with a slightly damp cloth and keep them in the refrigerator for up to 2 hours before serving.

Ingredients: Mustard, Parsley, Black pepper
For decoration, use a fine sieve to sprinkle pepper or a small knife to chop parsley. Do not drizzle the skewers with mustard beforehand — mustard can create a moist layer and soften the cucumber.

Fun Fact

💡

Kabanos is a Polish specialty — a thin, smoked sausage, whose name probably comes from the word 'kaban' (a type of pig). Traditionally, kabanos were long-lasting and perfect as a snack for the road.

Best for

przyjęcie majówka spotkanie towarzyskie

Tips

🍽️ Serving

Serve the skewers immediately after preparation so that the pepper remains crunchy and the cheese firm. Arrange them on a wooden board or a light platter, with a small bowl of mustard in the center. For a more elegant effect, add a few sprigs of fresh parsley and slices of radish.

🥡 Storage

Skewers taste best when fresh. They can be prepared up to 2 hours in advance and kept in the refrigerator covered with plastic wrap. Do not freeze. If the skewers have become too moist, drain the vegetables on a paper towel before assembling.

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