Prosciutto-Wrapped Chicken Kebabs

By á-3145

Recipe courtesy of Food Network Magazine

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

Preparation

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.