17 Skewer Appetizers for Easy Entertaining

17 Skewer Appetizers for Easy Entertaining

By Sara Taylor

17 Skewer Appetizers for Easy Entertaining

By Sara Taylor
•
Updated
•
Recipes

I like to use skewers when I have to make something quickly to impress guests. It takes me less than twenty minutes to put the food together and I can use a huge variety of good options. I can do anything from small caprese salad to grilled shrimp, which is perfect for any occasion. So, let's make entertaining guests easy again, go get a pack of skewers!

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1) Grilled Pineapple and Shrimp Skewers

grilled pineapple and shrimp skewers arranged on a white platter in a wide horizontal shot, glossy charred edges, lime wedges and fresh cilantro scattered around, weathered wood table, natural light, shallow depth of field, landscape orientation

When you are enjoying the pineapple shrimp skewers, just picture a short holiday. These skewers provide the perfect taste of summer!

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grilled pineapple and shrimp skewers arranged on a white platter in a wide horizontal shot, glossy charred edges, lime wedges and fresh cilantro scattered around, weathered wood table, natural light, shallow depth of field, landscape orientation

Grilled Pineapple and Shrimp Skewers

Plump shrimp and caramelized pineapple pieces with a sticky lime glaze and grilled to perfection.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 2 cups fresh pineapple cubed
  • 2 tbsp honey
  • 1 lime juiced
  • 1 tbsp olive oil
  • 0.5 tsp salt

Method
 

  1. Whisk honey, lime juice, olive oil, and salt in a bowl.
  2. Thread shrimp and pineapple chunks alternately onto soaked skewers.
  3. Brush generously with the honey-lime glaze.
  4. Grill over medium-high heat for 2-3 minutes per side until shrimp are pink and pineapple is charred.
  5. Brush with any remaining glaze and serve warm.

Notes

Soak wooden skewers for 20 minutes first so they don't burn on the grill.

2) Caprese Salad Skewers

caprese skewers with cherry tomatoes, mozzarella, and basil lined up on a slate board in a wide horizontal shot, drizzled balsamic glaze pooling underneath, bright kitchen light, shallow depth of field, landscape orientation

Now you can enjoy the deliciousness of a Caprese salad in an easy to eat finger food version!

caprese skewers with cherry tomatoes, mozzarella, and basil lined up on a slate board in a wide horizontal shot, drizzled balsamic glaze pooling underneath, bright kitchen light, shallow depth of field, landscape orientation

Caprese Salad Skewers

Threaded picks drizzled with balsamic glaze include cherry tomatoes, fresh mozzarella, and basil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 24 cherry tomatoes
  • 24 fresh mozzarella balls bite-size
  • 24 fresh basil leaves
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil
  • 0.25 tsp flaky salt

Method
 

  1. Thread one tomato, a folded basil leaf, and one mozzarella ball onto each small skewer.
  2. Arrange the skewers on a serving platter.
  3. Drizzle with olive oil and balsamic glaze.
  4. Sprinkle with flaky salt just before serving.

Notes

Pat the mozzarella dry so the glaze clings instead of sliding off.

3) Spicy Korean Chicken Skewers

glossy red gochujang-glazed chicken skewers on a dark ceramic plate in a wide horizontal shot, sprinkled with sesame seeds and green scallions, steam rising, moody natural light, shallow depth of field, landscape orientation

They go the quickest since they offer a unique sweet and spicy kick.

glossy red gochujang-glazed chicken skewers on a dark ceramic plate in a wide horizontal shot, sprinkled with sesame seeds and green scallions, steam rising, moody natural light, shallow depth of field, landscape orientation

Spicy Korean Chicken Skewers

Tender pieces of chicken thighs coated in a spicy gochujang sauce and grilled so that they become sticky and caramelized.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless chicken thighs cut into chunks
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 3 cloves garlic minced
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

Method
 

  1. Whisk gochujang, soy sauce, honey, garlic, and sesame oil into a marinade.
  2. Toss chicken chunks in the marinade and rest 15 minutes.
  3. Thread chicken onto skewers.
  4. Grill over medium-high heat 5-6 minutes per side, brushing with leftover marinade, until cooked through.
  5. Sprinkle with sesame seeds and sliced scallions before serving.

Notes

Reserve a little marinade before adding raw chicken if you want to brush some on at the end.

4) Teriyaki Beef Skewers

teriyaki beef skewers piled on a rectangular plate in a wide horizontal shot, deep mahogany glaze catching the light, toasted sesame and scallion garnish, linen napkin nearby, warm natural light, shallow depth of field, landscape orientation

Savory and sticky, it vanishes at any gathering in about ninety seconds.

teriyaki beef skewers piled on a rectangular plate in a wide horizontal shot, deep mahogany glaze catching the light, toasted sesame and scallion garnish, linen napkin nearby, warm natural light, shallow depth of field, landscape orientation

Teriyaki Beef Skewers

Sirloin strips soaked in homemade teriyaki, ribboned, and grilled to glazed perfection.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb sirloin steak thinly sliced
  • 0.33 cup soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic grated
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch

Method
 

  1. Simmer soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small pan.
  2. Stir in cornstarch slurry and cook until the teriyaki thickens, then cool slightly.
  3. Toss sliced beef in half the sauce and marinate 15 minutes.
  4. Thread the beef ribbons onto skewers.
  5. Grill 3-4 minutes per side, brushing with reserved teriyaki, until caramelized.

Notes

Slicing the steak against the grain keeps every bite tender.

5) Honey Mustard Glazed Chicken Skewers

golden honey mustard chicken skewers fanned across a wooden serving board in a wide horizontal shot, glossy amber glaze, ramekin of extra sauce and lemon wedges beside them, bright natural light, shallow depth of field, landscape orientation

Now your whole family can enjoy the honey mustard combination, which is now in stick form!

golden honey mustard chicken skewers fanned across a wooden serving board in a wide horizontal shot, glossy amber glaze, ramekin of extra sauce and lemon wedges beside them, bright natural light, shallow depth of field, landscape orientation

Honey Mustard Glazed Chicken Skewers

Juicy breast chunks of chicken are brushed with honey mustard and grilled to a perfect golden brown color.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cubed
  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Whisk Dijon, honey, vinegar, olive oil, salt, and pepper together.
  2. Toss cubed chicken in half the glaze and let it sit 10 minutes.
  3. Thread chicken onto skewers.
  4. Grill over medium heat 6-7 minutes per side until cooked through.
  5. Brush with the reserved honey mustard glaze right before serving.

Notes

A squeeze of fresh lemon over the top wakes the whole thing up.

6) Mediterranean Lamb Skewers

charred Mediterranean lamb skewers on a rustic platter in a wide horizontal shot, lemon halves, fresh oregano, and a bowl of creamy tzatziki alongside, sun-washed natural light, shallow depth of field, landscape orientation

Thanks to our warm spices, your kitchen will smell like a coastal taverna with our lamb!

charred Mediterranean lamb skewers on a rustic platter in a wide horizontal shot, lemon halves, fresh oregano, and a bowl of creamy tzatziki alongside, sun-washed natural light, shallow depth of field, landscape orientation

Mediterranean Lamb Skewers

Chunks of lamb that have been marinated in garlic, lemon, and oregano, and grilled to perfection so they are black in color and juicy.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb lamb shoulder cubed
  • 3 tbsp olive oil
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 0.75 tsp salt

Method
 

  1. Combine olive oil, lemon juice, garlic, oregano, cumin, and salt.
  2. Toss lamb cubes in the marinade and chill at least 15 minutes.
  3. Thread the lamb onto skewers.
  4. Grill over medium-high heat 3 minutes per side until charred outside and pink within.
  5. Rest a few minutes, then serve with tzatziki.

Notes

Let the lamb come to room temperature before grilling for even cooking.

7) Sweet and Tangy BBQ Tofu Skewers

glossy barbecue tofu skewers on a metal grill tray in a wide horizontal shot, deeply caramelized edges, brushed with sticky red glaze, chopped chives scattered over, warm outdoor light, shallow depth of field, landscape orientation

Even the critics are going for these sticky little BBQ bites.

glossy barbecue tofu skewers on a metal grill tray in a wide horizontal shot, deeply caramelized edges, brushed with sticky red glaze, chopped chives scattered over, warm outdoor light, shallow depth of field, landscape orientation

Sweet and Tangy BBQ Tofu Skewers

Tofu cubes coated in a tangy BBQ sauce and grilled until the edges are crispy and caramelized.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu pressed and cubed
  • 0.5 cup barbecue sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika

Method
 

  1. Toss cubed tofu with olive oil, soy sauce, and smoked paprika.
  2. Thread the tofu onto skewers.
  3. Grill over medium heat 4 minutes per side until edges are crisp.
  4. Brush generously with a mix of barbecue sauce and maple syrup.
  5. Grill 2 more minutes per side until the glaze is sticky and caramelized.

Notes

Press the tofu well so it firms up and won't crumble on the skewer.

8) Garlic Butter Shrimp Skewers

garlic butter shrimp skewers glistening on a white plate in a wide horizontal shot, flecks of parsley and red pepper, lemon wedges and a pool of butter, soft natural light, shallow depth of field, landscape orientation

Shrimp that are buttery and garlicky, and taste like you spent a lot more time making them.

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garlic butter shrimp skewers glistening on a white plate in a wide horizontal shot, flecks of parsley and red pepper, lemon wedges and a pool of butter, soft natural light, shallow depth of field, landscape orientation

Garlic Butter Shrimp Skewers

Garlic butter jumbo shrimp are skewered and grilled until they turn pink.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb jumbo shrimp peeled and deveined
  • 4 tbsp butter melted
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp salt
  • 0.25 tsp red pepper flakes

Method
 

  1. Stir melted butter with garlic, parsley, salt, and red pepper flakes.
  2. Thread shrimp onto skewers and brush with half the garlic butter.
  3. Grill over medium-high heat 2-3 minutes per side until pink and opaque.
  4. Brush with the remaining garlic butter and serve immediately.

Notes

Don't overcook; shrimp go rubbery fast once they curl tight.

9) Chili Lime Chicken and Vegetables Skewers

colorful chili lime chicken and vegetable skewers on a ceramic platter in a wide horizontal shot, charred red peppers and onion, lime wedges and cilantro scattered around, bright natural light, shallow depth of field, landscape orientation

Vibrant and captivating! The type to animate a dish.

colorful chili lime chicken and vegetable skewers on a ceramic platter in a wide horizontal shot, charred red peppers and onion, lime wedges and cilantro scattered around, bright natural light, shallow depth of field, landscape orientation

Chili Lime Chicken and Vegetables Skewers

Grilled until smoky, the dish features alternating chunks of chili-lime chicken, bell peppers, and onions.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cubed
  • 2 limes juiced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 red bell pepper chunked
  • 1 red onion chunked
  • 0.75 tsp salt

Method
 

  1. Whisk lime juice, olive oil, chili powder, and salt into a marinade.
  2. Toss chicken in the marinade and rest 15 minutes.
  3. Thread chicken, bell pepper, and onion alternately onto skewers.
  4. Grill over medium-high heat 6-7 minutes per side until chicken is cooked and veggies are charred.
  5. Squeeze fresh lime over the top before serving.

Notes

Cut the veggies the same size as the chicken so everything finishes together.

10) Balsamic Glazed Peach and Mozzarella Skewers

peach and mozzarella skewers on a marble board in a wide horizontal shot, golden peach wedges and white mozzarella, dark balsamic glaze drizzled across, fresh basil, soft summer light, shallow depth of field, landscape orientation

The mix of peaches during the summer and smooth mozzarella is just fantastic.

peach and mozzarella skewers on a marble board in a wide horizontal shot, golden peach wedges and white mozzarella, dark balsamic glaze drizzled across, fresh basil, soft summer light, shallow depth of field, landscape orientation

Balsamic Glazed Peach and Mozzarella Skewers

Balsamic drizzle finishes juicy peach slices and mozzarella threaded with basil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 ripe peaches cut into wedges
  • 24 fresh mozzarella balls bite-size
  • 24 fresh basil leaves
  • 3 tbsp balsamic glaze
  • 1 tbsp olive oil
  • 0.25 tsp flaky salt

Method
 

  1. Thread a peach wedge, a basil leaf, and a mozzarella ball onto each pick.
  2. Arrange the skewers on a serving platter.
  3. Drizzle with olive oil and balsamic glaze.
  4. Finish with a pinch of flaky salt and serve right away.

Notes

Use peaches that are ripe but still firm so they hold their shape on the stick.

11) Greek Style Chicken Souvlaki

Greek chicken souvlaki skewers on a platter in a wide horizontal shot, golden charred chicken, warm pita, lemon wedges, and a bowl of tzatziki, fresh herbs, sunny natural light, shallow depth of field, landscape orientation

Bringing the classic souvlaki to your backyard takes you on a trip to Greece.

Greek chicken souvlaki skewers on a platter in a wide horizontal shot, golden charred chicken, warm pita, lemon wedges, and a bowl of tzatziki, fresh herbs, sunny natural light, shallow depth of field, landscape orientation

Greek Style Chicken Souvlaki

Tender souvlaki is chicken marinated in lemon-oregano and then grilled. It is delicious served with pita and tzatziki sauce.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cubed
  • 3 tbsp olive oil
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
  • 0.75 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together.
  2. Marinate the chicken cubes at least 20 minutes.
  3. Thread chicken snugly onto skewers.
  4. Grill over medium-high heat 6 minutes per side until golden and cooked through.
  5. Serve with warm pita, tzatziki, and lemon wedges.

Notes

An hour in the marinade is even better if you have the time.

12) Smoked Sausage and Bell Pepper Skewers

smoked sausage and bell pepper skewers on a cast iron tray in a wide horizontal shot, charred sausage rounds with red, yellow, and green peppers, rustic outdoor table, warm natural light, shallow depth of field, landscape orientation

It has an earthy and smoky taste, and will be by far the greatest hit with the entire audience.

smoked sausage and bell pepper skewers on a cast iron tray in a wide horizontal shot, charred sausage rounds with red, yellow, and green peppers, rustic outdoor table, warm natural light, shallow depth of field, landscape orientation

Smoked Sausage and Bell Pepper Skewers

Juicy and charred smoked sausage rounds and sweet bell peppers are grilled together.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb smoked sausage cut into rounds
  • 2 bell peppers chunked
  • 1 red onion chunked
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder

Method
 

  1. Toss sausage rounds, peppers, and onion with olive oil, paprika, and garlic powder.
  2. Thread everything alternately onto skewers.
  3. Grill over medium-high heat 5-6 minutes per side.
  4. Cook until the sausage is browned and the peppers are blistered, then serve hot.

Notes

Pre-cooked smoked sausage just needs to char, so watch it doesn't dry out.

13) Hoisin Glazed Salmon Skewers

hoisin glazed salmon skewers on a dark plate in a wide horizontal shot, deep glossy mahogany glaze, sesame seeds and sliced scallions on top, steam rising, moody natural light, shallow depth of field, landscape orientation

Delicious salmon bites that sparkle and have that restaurant style.

hoisin glazed salmon skewers on a dark plate in a wide horizontal shot, deep glossy mahogany glaze, sesame seeds and sliced scallions on top, steam rising, moody natural light, shallow depth of field, landscape orientation

Hoisin Glazed Salmon Skewers

Salmon is cubed and brushed with a sweet and savory hoisin glaze to create a delicious and flaky experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb salmon fillet cubed
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds

Method
 

  1. Whisk hoisin, soy sauce, honey, ginger, and sesame oil into a glaze.
  2. Thread salmon cubes gently onto skewers.
  3. Brush with half the hoisin glaze.
  4. Grill over medium heat 2-3 minutes per side, brushing again, until salmon flakes.
  5. Sprinkle with sesame seeds and scallions and serve.

Notes

Oil the grill grates well so the salmon releases cleanly.

14) Pesto and Mozzarella Stuffed Mushroom Skewers

pesto and mozzarella stuffed mushroom skewers on a wooden board in a wide horizontal shot, glistening caps with melty cheese and green pesto, fresh basil scattered around, soft natural light, shallow depth of field, landscape orientation

Melted cheese and pesto pockets on grilled mushrooms.

pesto and mozzarella stuffed mushroom skewers on a wooden board in a wide horizontal shot, glistening caps with melty cheese and green pesto, fresh basil scattered around, soft natural light, shallow depth of field, landscape orientation

Pesto and Mozzarella Stuffed Mushroom Skewers

Cremini mushrooms stuffed with pesto and mozzarella are skewered and grilled to a perfect tenderness.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 24 cremini mushrooms stems removed
  • 0.33 cup basil pesto
  • 24 fresh mozzarella balls bite-size
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Spoon a little pesto into each mushroom cap and tuck a mozzarella ball on top.
  2. Thread the stuffed mushrooms carefully onto skewers, cap up.
  3. Brush with olive oil and season with salt and pepper.
  4. Grill over medium heat 4-5 minutes per side until mushrooms soften and cheese melts.
  5. Serve warm with extra pesto for dipping.

Notes

Thread through the firm side of the cap so the filling stays put.

15) Prosciutto Wrapped Melon Skewers

prosciutto wrapped melon skewers on a white marble board in a wide horizontal shot, vibrant orange melon peeking through ruffled ham, fresh mint and balsamic drizzle, bright airy light, shallow depth of field, landscape orientation

The sweet and salty appetizer that everyone pretends to have invented.

prosciutto wrapped melon skewers on a white marble board in a wide horizontal shot, vibrant orange melon peeking through ruffled ham, fresh mint and balsamic drizzle, bright airy light, shallow depth of field, landscape orientation

Prosciutto Wrapped Melon Skewers

Skewers make these sweet melon cubes and salty prosciutto bites simple and quick to prepare.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cantaloupe cubed
  • 6 oz prosciutto thinly sliced
  • 18 fresh mint leaves
  • 1 tbsp balsamic glaze
  • 0.25 tsp black pepper

Method
 

  1. Cut prosciutto slices into long strips.
  2. Wrap each melon cube in a strip of prosciutto with a mint leaf.
  3. Slide two wrapped cubes onto each small skewer.
  4. Arrange on a platter, drizzle with balsamic glaze, and crack a little pepper over the top.

Notes

Keep these chilled until serving so the melon stays crisp and refreshing.

16) Soy Ginger Glazed Pork Skewers

soy ginger glazed pork skewers on a slate plate in a wide horizontal shot, glossy caramelized cubes, sesame seeds and scallion slivers on top, chopsticks resting nearby, warm natural light, shallow depth of field, landscape orientation

Pork that is so tasty it's hard to resist, with a sweet glaze and a wonderful touch of zing from ginger.

soy ginger glazed pork skewers on a slate plate in a wide horizontal shot, glossy caramelized cubes, sesame seeds and scallion slivers on top, chopsticks resting nearby, warm natural light, shallow depth of field, landscape orientation

Soy Ginger Glazed Pork Skewers

Cubes of pork tenderloin are marinated in soy and ginger, then grilled until a sticky glaze forms.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb pork tenderloin cubed
  • 0.33 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Method
 

  1. Whisk soy sauce, brown sugar, ginger, garlic, vinegar, and sesame oil together.
  2. Marinate the pork cubes at least 20 minutes.
  3. Thread pork onto skewers.
  4. Grill over medium-high heat 4-5 minutes per side, brushing with marinade, until glazed and cooked through.
  5. Garnish with sesame seeds and scallions before serving.

Notes

Simmer leftover marinade for a couple minutes if you want a thicker dipping sauce.

17) Buffalo Cauliflower Skewers

buffalo cauliflower skewers on a white platter in a wide horizontal shot, fiery orange-coated florets with charred edges, celery sticks and a ramekin of blue cheese dressing alongside, bright natural light, shallow depth of field, landscape orientation

You can have all the buffalo chicken wing flavors you want, and no chicken is required.

buffalo cauliflower skewers on a white platter in a wide horizontal shot, fiery orange-coated florets with charred edges, celery sticks and a ramekin of blue cheese dressing alongside, bright natural light, shallow depth of field, landscape orientation

Buffalo Cauliflower Skewers

Cauliflower florets roasted and coated with spicy buffalo sauce and skewered for a zesty veggie treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 3 tbsp olive oil
  • 0.5 cup buffalo sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 2 tbsp blue cheese dressing

Method
 

  1. Toss cauliflower florets with olive oil, garlic powder, and salt.
  2. Roast at 425F for 18-20 minutes until edges are crisp.
  3. Toss the hot cauliflower in buffalo sauce.
  4. Thread the florets onto skewers.
  5. Serve with blue cheese dressing and celery sticks for dipping.

Notes

Roasting first means the cauliflower stays crisp instead of going soggy on the skewer.
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