Cut the cucumber into 15 small cubes, just a bit smaller than the chicken meatballs. Place in a medium size bowl, and add the sea salt and combine.

Heat a bit of oil in a frying pan over medium-high heat, until slightly smoky. Fry the meatballs until golden brown, adding more oil if needed. Set aside and let them cool.

Add the lemon juice and dill (saving 1 Tbsp for garnish) to the cubed cucumber. Mix to combine and set aside for 5-10 minutes.

Thread one cucumber cube onto each skewer, then one meatball. Dip in sour cream and then dip lightly into the herbs. Place the skewers on a tray and sprinkle with dill and black pepper.

Top the remaining sour cream with the rest of the seasoning mix. Drizzle with extra virgin oil and serve immediately.