All my cheese melted out onto the grill. What did I do wrong?

This usually means the prosciutto was not wrapped tightly enough around the chicken and cheese bundle. Be sure to wrap each piece snugly to create a secure pocket for the cheese to melt inside.

My chicken was dry. How can I prevent this?

The prosciutto wrap is your best defense against dry chicken! However, any chicken will become dry if overcooked. The 10-minute cooking time is a guideline. The best way to guarantee juicy chicken is to use an instant-read thermometer and pull the kebabs off the grill as soon as the chicken reaches 165°F.

What can I serve with these Prosciutto-Wrapped Chicken Kebabs?

These kebabs are fantastic served over a simple arugula salad with a lemon vinaigrette, alongside some creamy polenta, or with a side of crusty bread to soak up the delicious juices.

Prosciutto-Wrapped Chicken: The #1 Ultimate Easy Grilling Recipe

The Ultimate Prosciutto-Wrapped Chicken Kebabs

A flavorful and elegant kebab recipe featuring pieces of chicken and Fontina cheese wrapped together in a thin slice of prosciutto. The chicken is first tossed in a simple marinade of olive oil, vinegar, rosemary, and garlic. The prosciutto-wrapped bundles are then threaded onto skewers with grape tomatoes and grilled until the prosciutto is crisp and the chicken is cooked through, creating a juicy and savory main course.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 4 servings (2 kebabs each) 1x
Category: Main Course
Method: Grilling
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

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

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Instructions

Preheat a grill to medium-high heat and brush the grates with vegetable oil.
In a large bowl, toss the chicken pieces with the extra-virgin olive oil, vinegar, chopped rosemary, grated garlic, red pepper flakes, and a pinch of salt.
Create the chicken bundles: Place a cube of Fontina cheese on a piece of chicken and wrap the two tightly with a slice of prosciutto. Repeat this process with all the chicken, cheese, and prosciutto.
Thread the prosciutto-wrapped chicken bundles onto eight 10-inch skewers, alternating with the grape tomatoes.
Place the kebabs on the grill. Cook, covered, for about 10 minutes, turning occasionally, until the prosciutto is crisp and the chicken is cooked through.
Serve immediately.

Notes

This recipe requires eight 10-inch skewers. If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
Brushing the grill grates with oil is an important step to prevent the prosciutto and chicken from sticking.
The prosciutto wrap helps to keep the Fontina cheese contained and melts it inside the chicken bundle as it grills.

Nutrition

Serving Size: 2 kebabs
Calories: 650-750
Sugar: 4-6 g
Sodium: 1200-1500 mg
Fat: 35-45 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 5-8 g
Fiber: 1-2 g
Protein: 70-80 g
Cholesterol: 220-260 mg

Find it online: https://cookupjoy.com/prosciutto/