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Prosciutto-Wrapped Chicken Kebabs


Recipe courtesy of Food Network Magazine

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Rate this recipe 4.4/5 (14 Votes)


  • Vegetable oil, for the grill
  • 2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white or red wine vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, grated
  • 1/4 teaspoon red pepper flakes
  • Pinch of kosher salt
  • 4 ounces fontina cheese, cut into 24 cubes (about 1/2 inch each)
  • 24 thin slices prosciutto (about 6 ounces)
  • 1 pint grape tomatoes


Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.

Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.

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