Prosciutto-Wrapped Chicken Kebabs
Ingredients
- Vegetable oil, for the grill
- 2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each)
- 1 tbsp extra-virgin olive oil
- 1 tbsp white or red wine vinegar
- 1 tsp chopped fresh rosemary
- 1 clove garlic, grated
- 1/4 tsp 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
Instructions
- 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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