Peach, prosciutto & chicken kabobs
I love kabobsKabobs are the perfect, low-effort, big taste, easy, one-dish summer time meal. These kabobs have a lot going for them: a flavorful herb-infused marinade, ripe seasonal peaches, chicken, red onion, and my favorite kabob ingredient, prosciutto. I use the prosciutto to lace between the kabob ingredients, weaving in and out so each morsel gets a little prosciutto love. The fat in the prosciutto provides both moisture and flavor. For another delicious prosciutto-laced kabob recipe check out my Chicken, potato & prosciutto kabobs.
My favorite skewersThese are my favorite skewers for cooking on the grill. They are 17" long and made of sturdy stainless steel, so no more presoaking your wooden skewers. The tips are sharp and the blades are flat. The advantage of the flat blade is that your ingredients will not swivel on the skewer when you turn them.
My no-fail kabob techniqueHave you ever made kabobs but had a difficult time getting the kabob meat completely cooked? Sometimes the outside of the kabob gets a little too crispy, but the inside is undercooked. I recently discovered the method for perfectly cooked kabobs. Our grill was broken when I developed this recipe and I was forced to "grill" my kabobs on the stovetop using my favorite Le Creuset grill pan. I cooked the kabobs just like I would cook Rack of lamb, a good steak or Chilean Sea Bass. I seared the kabobs on the stove top and then finished them in a 400 degree oven. The result? Perfectly cooked kabobs. Not too dry on the outside and not undercooked on the inside. This kabob method works whether you sear the kabobs on the grill or the stove top. Not only do you get perfectly cooked kabobs, but you free up a few minutes where you don't have to stand watch at the grill. Instead, you can toss the salad, enjoy your guests, or even pour yourself a glass of wine.
MarinadeThe marinade takes just a couple minutes to put together. You can purchase Za'atar here and Spanish smoked paprika here. Please don't substitute regular paprika as it really has no flavor. Both of these spices will add big flavor to your cooking. Print
Peach, chicken & prosciutto kabobs
Prosciutto is my secret ingredient for making moist and tasty kabobs. The combination of chicken, peaches and prosciutto makes for particularly succulent and flavorful kabobs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 kabobs 1x
- Cuisine: New American
- 2 T za’atar spice
- 1 t Spanish smoked paprika
- 1 t ground cumin
- 1 t kosher salt
- 1/2 t ground pepper
- 3/4 cup olive oil
- 2 pounds skinless, boneless chicken breast or thighs, chopped into 1 1/2″ cubes
- 1 red onion, cut into 1 1/2″ pieces
- 1/3 pound prosciutto, thinly sliced
- 3 medium peaches, cut into 1 1/2″ pieces
- Fresh thyme for garnish
- If using wooden skewers, soak the skewers for 30 minutes to an hour.
- Combine the first 6 ingredients in a plastic bag, or if you prefer, a medium-sized glass bowl. Add the chicken to the marinade and let rest for 1 hour to overnight.
- Preheat the oven to 400 degrees. Thread the chicken, onions and peaches on the skewers weaving strips of prosciutto between each piece.
- Sear the kabobs over medium high heat on the grill or in a grill pan on the stove top, turning every couple minutes to sear all four sides of the kabobs.
- Put the seared kabobs in the hot oven and cook for 8 minutes, until chicken is cooked all the way through. Plate and garnish with thyme.