Prosciutto Chicken Kabobs
Elevate your grilling game with these irresistible Prosciutto Chicken Kabobs, a vibrant and savory dish that's perfect for summer cookouts or weeknight dinners. Tender chicken breast cubes are wrapped in smoky, salty prosciutto, then skewered alongside colorful red bell peppers, zucchini, and red onions for a feast as visually appealing as it is delicious. A zesty marinade of olive oil, lemon juice, garlic powder, and smoked paprika infuses every bite with bold, Mediterranean-inspired flavor. Quick to prepare and ready in just 40 minutes, these kabobs are beautifully charred on the grill, delivering juicy, perfectly seasoned chicken paired with crisp, caramelized vegetables. Serve them with a simple salad, fluffy rice pilaf, or roasted potatoes to complete this healthy and crowd-pleasing meal. Perfect for BBQ parties or a refreshing midweek dinner idea!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 6 slices prosciutto
- 1 piece red bell pepper
- 1 piece zucchini
- 1 piece red onion
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces wooden skewers
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.
Cut the chicken breasts into 1.5-inch cubes. You should end up with approximately 16 pieces.
Cut each prosciutto slice in half lengthwise. Wrap each piece of chicken with one strip of prosciutto.
Slice the red bell pepper, zucchini, and red onion into 1.5-inch pieces to match the size of the chicken cubes.
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, dried oregano, salt, and black pepper to create a marinade.
Thread the skewers. Alternate between wrapped chicken cubes, bell pepper, zucchini, and red onion until the skewer is filled, leaving a small amount of space at each end.
Brush the marinade generously onto all sides of the skewered ingredients.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Grill the kabobs for 12–15 minutes, turning every 3–4 minutes to ensure even cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and has a slightly charred appearance.
Remove the skewers from the grill and let them rest for 2–3 minutes.
Serve the kabobs warm with your choice of side dishes, such as a fresh salad, rice pilaf, or roasted potatoes.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 24.9 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
