Prosciutto wrapped chicken kabobs

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DENVER -- This week on Gridiron Grill, Ken Clark joins Chef Dejon to make chicken wrapped with prosciutto stuffed with fontina cheese.

Yield: 4 each -- Portion Size: 1 each -- Number Portions: 4


  • 1.5 lb  Chicken Breast (cut in strips)
  • 8  Bamboo Skewers (soaked in water)
  • 0.332tbl  Minced Garlic
  • 1 tbl  Extra Virgin Olive Oil
  • 1 tbl  Red Wine Vinegar
  • 1  Clove Garlic
  • ¼ tsp   Red Flakes Pepper Chopped
  • 1 pinch  Sea Salt (soak)
  • 4 oz  Fontina Cheese (cut into 1/2” cubes)
  • 24  Slices of Prosciutto di Parma Ham
  • 1 pkg  Grape Tomatoes


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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