Prosciutto-Wrapped Chicken Kebabs

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  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.
  2. 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.