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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Peach, prosciutto & chicken kabobs
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Easy,SKILL LEVEL :
Requires marinating or resting timeI love kabobs
Kabobs 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 skewers
These 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.
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My no-fail kabob technique
Have 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.
Marinade
The 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. PrintPeach, 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
Ingredients
- 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
Instructions
- 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.
husband wanted SNFD’s chicken lettuce wraps, but having had “just” made them, i suggested these kabobs. with his okay, they are awaiting him in the kitchen – while he is delayed in traffic. but i couldn’t help but have a half of a kabob so am writing this review. OMG. they are AMAZING!!!! easy. directions were perfect. and wow!!!! got myself these little chicken and beef thermometers for grilling. let’s you know when they are just “right.” it indeed helped as i think my oven is a tad low in temp. so there was no guess work. thank you kim. am already thinking to make them for a bar b que for 8 people in a couple weeks. but love doing them instead on the stove top and oven. perfect!!! amazing!!!!! so appreciated. jg
This is now my go-to recipe for dinner parties. It’s so easy and delicious and looks great on the plate!