Prosciutto-Wrapped Chicken Kebabs

By mschweickert

Ingredients

• 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

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

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.

Photograph by Christopher Testani

Recipe courtesy of Food Network Magazine

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Chicken

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