Savory Meat Cheese Pickle Skewers

I'll never forget the first time I made these skewers for a last-minute gathering. My sister called saying she was bringing friends over in an hour, and my fridge looked like a deli counter explosion. That's when it hit me, sometimes the best appetizers aren't complicated recipes but smart combinations of what you already have.

The beauty of these skewers showed up at a summer picnic when I watched a four-year-old and her grandmother both reach for them at the same time. That's the magic, they work for everyone. No reheating, no mess, just pick one up and enjoy.

Ingredients

• Cooked ham (120 g, cut into 2 cm cubes): I always use honey ham because that subtle sweetness plays beautifully against the tangy pickles. Buy it thick-sliced from the deli counter so your cubes stay substantial.
• Smoked turkey breast (120 g, cut into 2 cm cubes): The smoky flavor adds another layer without overwhelming the other ingredients. If you can only find regular turkey, it still works perfectly.
• Cheddar cheese (120 g, cut into 2 cm cubes): Sharp cheddar is my go-to because it holds its shape and doesn't get lost among the meats. Medium works too if that's what your family prefers.
• Swiss cheese (120 g, cut into 2 cm cubes): Those little holes make it easy to spot on the skewer, plus the nutty taste balances the sharper cheddar beautifully.
• Small dill pickles (12, cut into chunks): This is where the magic happens. The brine cuts through the richness and makes everyone go back for another skewer. I've tried bread and butter pickles, they're too sweet for my taste here.
• Cherry tomatoes (12): A pop of freshness and color. I learned to pick firm ones, if they're too ripe they split when you skewer them.
• Pitted green olives (12, optional): I add these because my husband can't resist olives, but I've made batches without them for friends who aren't fans.
• Fresh parsley (for garnish, optional): A small handful scattered over the platter makes everything look intentional and restaurant-worthy.
• Small wooden skewers (12, about 10 to 15 cm long): The short cocktail-length ones are perfect. I soak them in water for a few minutes first so they don't splinter when you thread ingredients on.

Instructions

Get Your Ingredients Ready:

Lay everything out on your cutting board and slice the meats, cheeses, and pickles into even 2 cm cubes. This is the part where I pour myself a glass of something and put on music. Consistent sizing means every bite has the same balance, and it looks cleaner on the platter.

Start Building Your Skewers:

Take a skewer and thread on one ham cube, then a cheddar cube, a pickle chunk, and a cherry tomato. You'll feel the resistance when the tomato goes on, just push gently so it doesn't burst. Then add turkey, Swiss cheese, and finish with an olive if you're using them. There's no wrong order really, but I like ending with something bright.

Keep the Rhythm Going:

Repeat the threading process for all twelve skewers. I usually set up a little assembly line with bowls of each ingredient. By the third or fourth skewer, your hands know exactly what to grab next and it goes fast.

Make Them Look Beautiful:

Arrange your finished skewers on a serving platter. I like to fan them out in a circle or line them up in neat rows. If you grabbed parsley, tear a few leaves and scatter them over the top. It's the little touch that makes people ask if you catered.

Serve or Save for Later:

You can serve these right away, or cover the platter with plastic wrap and refrigerate for up to four hours. I've found they actually taste better after sitting for an hour because the flavors mingle a bit.

Save

These skewers became my signature bring-along after I showed up to a potluck with a platter and watched them disappear in ten minutes. Now friends text me before parties asking if I'm bringing the skewers. It's funny how something so simple can become the thing people remember.

Switching Things Up

I've played around with the meats and cheeses based on what's in my fridge or what's on sale. Salami works wonderfully if you want something with a bit more spice, and I've used cooked chicken breast when I had leftovers from dinner. For cheese, gouda brings a creamy smoothness, and mozzarella balls (the small ones) are great if you want to keep it mild. The formula stays the same, just swap what speaks to you.

Adding Extra Flavor

Pickled onions have become my secret weapon lately. They add a tangy crunch that's different from the pickles, and the pink color is gorgeous on the platter. Roasted red peppers are another favorite, especially when I want a touch of sweetness without going overboard. Sometimes I'll add a small cube of cream cheese for people who want something milder.

What to Serve Alongside

I've served these with everything from crisp white wine to light lager, and both work beautifully. If you're putting together a spread, they pair well with crackers, a cheese board, or even a simple veggie tray. One time I set out a small bowl of whole grain mustard for dipping, and it was gone before the skewers were.

Making Them Ahead

These are perfect for advance prep, which is why I love them for parties. Assemble them in the morning, cover tightly with plastic wrap, and refrigerate until guests arrive. They'll hold beautifully for up to four hours. Just remember what I learned the hard way, don't add the parsley garnish until right before serving or it wilts.

• If you're traveling with them, use a container with a lid and layer parchment between rows so they don't stick together
• You can double or triple the recipe easily, I've made three dozen for a big gathering and it still only took half an hour
• Leftover skewers (if there are any) keep in the fridge for a day and make a great snack straight from the container

Save

These skewers have saved me more times than I can count, and I hope they do the same for you. They're proof that the best food doesn't need to be fussy, just thoughtful and delicious.

Questions & Answers

→ What types of meats work best for these skewers?

Cooked and cured meats like ham, smoked turkey breast, chicken, or salami hold well on skewers and complement creamy cheeses.

→ How should the cheese be prepared for these skewers?

Cheddar and Swiss cheese are cut into 2 cm cubes to create easy-to-thread, bite-sized portions that balance the meats.

→ Can the pickles be substituted?

Yes, small dill pickles work best, but pickled onions or roasted red peppers can be used for different tangy notes.

→ How long can the skewers be made ahead and stored?

They can be prepared in advance and refrigerated for up to 4 hours when covered, maintaining freshness before serving.

→ What serving suggestions complement these skewers?

Pairing with a crisp white wine or light lager enhances the savory and tangy flavors on the skewers.