Feeling like enjoying light meals or sharing appetizers with friends? Not sure what to cook for your guests? I have the solution!
Here is a varied selection of appetizer skewers with meat, with fish/seafood, vegetarian and vegan, which you can make the day before without altering taste or texture.
Delicious and aesthetically pleasing ideas, along with tips on preparation, storage and presentation, for a successful, colorful and refined aperitif!
Appetizer skewers with meat (chicken, ham, sausage…)
Melon, prosciutto and mozzarella
A timeless sweet and savory classic!
Thread a cube of melon onto a skewer, surrounded by a thin slice of prosciutto, a small ball of mozzarella and a fresh basil leaf for an aromatic touch.
This blend of balanced flavors can be prepared the day before: refrigerate the skewers in an airtight container to preserve freshness until serving.
Mini chicken tikka skewers
Chicken bites marinated with Indian spices for an exotic appetizer!
Marinate diced chicken breast in yogurt, lemon and a mixture of curry, paprika and garam masala overnight.
The next day, alternate on each skewer a piece of marinated and grilled chicken with a cube of crunchy pepper.
The tender and spiced meat can be prepared in advance and simply gently reheated in the oven when ready to serve.
Chorizo, cheese and olive
A skewer of Spanish-style tapas, rich in flavors!
Thread slices of mild chorizo (or dry sausage) folded in half onto cubes of manchego (or feta) cheese and green olives. You'll get a delicious trio combining the spiciness of the chorizo and the creaminess of the cheese.
My original variation: replace the olive with a dried prune for a surprising touch of sweetness, and optionally put the skewers in the oven for a few minutes to slightly melt the cheese.
Teriyaki glazed meatballs
A festive idea that's a change from classic charcuterie. Prepare small beef or pork meatballs, marinate them in a teriyaki sauce then caramelize them in a pan, then stud each glazed meatball with a sweet and savory sauce and a piece of spring onion or a sun-dried tomato.
These skewers can be made the day before and reheated for a few minutes in the oven just before serving to regain all their tenderness.
Feel free to sprinkle with sesame seeds for the finishing touch.
Appetizer skewers with fish or seafood (salmon, shrimp, etc.)
Smoked salmon, cucumber and cream cheese
A fresh and refined bite, ideal for preparing in advance. Spread thick slices of crisp cucumber with herbed cream cheese (such as Boursin or goat cheese), then wrap a strip of smoked salmon around them.
Secure everything with a skewer, possibly garnished with dill or chives, and keep chilled in a sealed container; the cucumber and salmon will remain tender and flavorful until the next day, for a truly refined tasting experience.
An exotic skewer that will take your taste buds on a journey!
Prepare a spicy marinade by mixing soy sauce, honey, ginger and pineapple juice, and let peeled shrimp soak in it overnight.
On the day, thread your marinated prawns onto skewers, alternating with pieces of fresh pineapple.
Grill for a few minutes just before serving: the shrimp will be juicy and caramelized, the pineapple warm and tangy, a delight that stands up very well to preparation in advance (prolonged marinating) without losing flavor.
Shrimp, avocado and lime
For a fresh, seafood option (preferably made shortly before serving because of the avocado).
Combine cooked pink prawns with lightly lemon-seasoned avocado cubes and coriander leaves, then skewer, alternating a piece of avocado, a prawn and possibly a cherry tomato.
Be sure to generously sprinkle the avocado with lemon juice to prevent oxidation (browning) during storage.
Keep refrigerated, covered with cling film, and at aperitif time, you'll have colorful skewers combining the creaminess of avocado and the delicate taste of shrimp, perfect for summer.
The famous Caprese salad presented as fun mini-skewers!
On toothpicks, alternate juicy cherry tomatoes and buffalo mozzarella balls, and slip in a fresh basil leaf.
Just before eating, drizzle with a little basil pesto to add a touch of color and zest.
Assembled the day before and kept chilled, these Italian skewers will retain all their freshness (add the pesto at the last moment for an intact appearance).
Grilled vegetables and feta
A veggie skewer bursting with Mediterranean flavors!
Cut courgette, eggplant and peppers into even pieces, marinate them with olive oil, herbs de Provence, salt and pepper, then grill them lightly.
Once cooled, thread these marinated grilled vegetables alternately with cubes of firm feta cheese.
These mini-skewers, which can be enjoyed cold or at room temperature, can be prepared the day before without any worries: the marinated vegetables will even gain in flavor after a night in the fridge.
Also consider drizzling with a little olive oil just before serving to revive the flavors.
Goat cheese, grapes and walnuts
A chic sweet and savory bite-sized skewer, perfect for adding a fruity touch of summer!
Alternate cubes of goat cheese (or sheep's milk cheese) and firm white grapes on a skewer, then when serving, add a drizzle of honey and sprinkle with a few crushed walnut pieces for crunch.
The whole thing can be prepared the day before (keep it chilled in an airtight container); just add the honey and nuts at the last minute.
The combination of juicy grapes and melting goat cheese, enhanced by honey, will provide a rather refined bite for your guests.
Crunchy radishes, feta and mint
A fresh and original vegetarian idea!
Stud crispy pink radish halves with cubes of firm feta cheese (you can also replace it), and fresh mint leaves.
You can prepare these skewers the day before by keeping the radishes in ice water to maintain their crispness, then assemble them with the feta and mint shortly before serving.
The next day, drain and grill these tofu cubes to brown them lightly, then thread them onto skewers alternating with pieces of pepper, courgette and red onion previously roasted in the oven.
After a night in the marinade, the tofu is full of flavors and your vegetables are meltingly tender; all that's left to do is serve at room temperature, possibly with a satay or vegan barbecue sauce on the side.
Falafels, cherry tomato and cucumber
Hearty, vegan mini-kebabs inspired by the Mediterranean!
Prepare or buy small falafels (chickpea balls) and let them cool completely, then skewer each falafel with a slice of cucumber and a cherry tomato.
These items keep very well for a day in the fridge, you will only have to arrange the skewers on the dish at the last moment, while serving them accompanied by a mint-flavored plant-based yogurt sauce or a smooth hummus to provide a binder.
The crispy texture of the falafels and the crunch of the raw vegetables make it a popular vegan option that is both nourishing and colorful.
A cold skewer in the style of Italian antipasto, entirely plant-based and full of character!
Drain marinated artichoke hearts and sundried tomatoes in oil, and on small skewers, alternate half an artichoke heart, a sundried tomato and an olive (green or black).
You can add a basil leaf for a touch of green.
These skewers can be prepared in a flash and keep very well in the fridge for 24 hours (just make sure to drain them well so as not to make the basil soggy).
Just before serving, you can also place a dollop of olive tapenade in the hollow of the artichoke to enhance the whole dish.
Guaranteed success for these bites with a Southern flair!
My storage tips (prepare the day before)
The choice of ingredients and marinades
Choose ingredients that can be stored for 12 to 24 hours without losing quality: grilled vegetables, firm cheeses, cured meats or cooked shrimp, etc
Marinades are your allies: in addition to adding taste and tenderness, they allow food to remain moist and infused with flavors if prepared the day before .
For example, an olive oil-lemon-herb mixture will enhance vegetables, while a soy-ginger marinade will enhance shrimp or tofu.
Refrigerated storage
Always keep your kebabs chilled until ready to serve, especially those made with fish, meat or cheese, then place them in an airtight container or cover them with cling film in contact to prevent drying and odor transfer.
Properly maintaining the cold chain is essential to preserve freshness and food safety!
The day before serving is generally the best time to prepare everything, and some well-protected skewers can even be kept in the fridge for 48 hours, but no longer for optimal flavor
Avoid oxidation
Some delicate fruits or vegetables, such as avocados or bananas, turn brown in the open air and do not tolerate a long wait well, so if your recipe contains them, it is advisable to add them at the last moment or to coat them with plenty of lemon juice and cover them tightly with film.
In general, season your kebabs sparingly with salt before storing them (salt causes vegetables to release their juices).
You can always adjust the seasoning or add a drizzle of oil, balsamic vinegar, honey, etc., as a final touch just before tasting.
Hot skewers service
For kebabs that are eaten hot (e.g. chicken tikka, mini meatballs, sausage rolls…), you can prepare everything the day before (marinade, assembly, partial cooking) and then reheat at the last minute.
Gently reheat in the oven for a few minutes at 150°C or on a grill, just before serving to your guests.
This prevents the meat from drying out or the puff pastry from softening, then serve immediately so that it is piping hot and crispy.
Presentation tips for a sophisticated aperitif
An elegant presentation with colorful skewers, decorated with edible flowers and accompanied by a delicious sauce.
Vary the colors and arrangements
Arrange your skewers harmoniously on a pretty tray or wooden board, then play on the contrasts by alternating skewers in red/green tones (tomato, basil) with others that are more yellow/orange (cheese, melon, carrot) for example.
Feel free to add some decorative garnishes: salad leaves, sprigs of fresh herbs, lemon or lime wedges to bring a touch of colour and freshness.
You can even use edible flowers or decorative picks for a very sophisticated wow effect
Accompaniment and staging
Consider serving small dipping sauces alongside your skewers for even more enjoyment, such as a bowl of pesto for dipping caprese skewers, a ramekin of tzatziki for grilled vegetable skewers, or a lemon yogurt (or tahini) sauce for falafels.
Vary the height by sticking some skewers vertically onto a support (half a cabbage or a grapefruit covered with aluminum foil, like an appetizer hedgehog) to create volume on the table.
Finally, keep harmony in mind: line up the skewers by category or mix them in rainbows of colors, and wipe the edges of the serving plates for a flawless presentation.
Your appetizer skewers, carefully prepared the day before, will be a sensation with your guests, both for their taste and their attractive appearance!
If you have any other interesting ideas or suggestions to share with our readers, please feel free to leave them in the comments below.
Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.
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4 comments on “Appetizer skewers to make the day before: 12 ideas and recipes”
Jeanette Gabriel
For the shrimp-avocado skewer, you say to make it a little while before rather than the day before because of oxidation – even with plenty of lemon juice and film in contact, does it really keep until the next day or is it too risky in terms of texture?
Nathalie Laplace
Hi Jeanette, honestly, I wouldn't go so far as to leave it overnight for this one: even with plenty of lemon juice and covered with plastic wrap, the avocado starts to lose its firmness after several hours, and you can taste it a little. If you really want to get ahead, I would prepare the shrimp and assemble the dish the day before, and only add the avocado that morning or a few hours before serving.
Pennelope Auvray
For the teriyaki balls, you say to reheat them in the oven – does it also work in the microwave if you don't want to turn on the oven, or does the sauce dry out immediately?
Nathalie Laplace
Hi Pennelope, the oven remains my preferred method for these teriyaki meatballs, as the gentle heat allows the sauce to distribute evenly without the meat becoming rubbery. The microwave can be used if you're really in a hurry, but the texture will be less tender and the sauce might not adhere to the meatballs as well. If that's all you have available, a few seconds is enough to reheat them without drying them out further.
For the shrimp-avocado skewer, you say to make it a little while before rather than the day before because of oxidation – even with plenty of lemon juice and film in contact, does it really keep until the next day or is it too risky in terms of texture?
Hi Jeanette, honestly, I wouldn't go so far as to leave it overnight for this one: even with plenty of lemon juice and covered with plastic wrap, the avocado starts to lose its firmness after several hours, and you can taste it a little. If you really want to get ahead, I would prepare the shrimp and assemble the dish the day before, and only add the avocado that morning or a few hours before serving.
For the teriyaki balls, you say to reheat them in the oven – does it also work in the microwave if you don't want to turn on the oven, or does the sauce dry out immediately?
Hi Pennelope, the oven remains my preferred method for these teriyaki meatballs, as the gentle heat allows the sauce to distribute evenly without the meat becoming rubbery. The microwave can be used if you're really in a hurry, but the texture will be less tender and the sauce might not adhere to the meatballs as well. If that's all you have available, a few seconds is enough to reheat them without drying them out further.