Chicken And Prosciutto Skewers Recipes

CHICKEN AND PROSCIUTTO SKEWERS

Steps:

• To prepare the chicken, remove the small fillet at the back and cut the breast in 3 lengthways.
• Mix together the marinade ingredients, pour over the chicken and give it a good stir. Set aside while you prepare the sauce.
• Roughly chop the tomatoes and place them in a pan with the garlic, olive oil and thyme. Warm the sauce until just heated through. Season with salt and pepper.
• Wrap each piece of chicken in a slice of prosciutto, and then thread onto the skewers.
• Place onto a preheated griddle or barbecue and turn regularly to avoid them burning. Cook for about 8-10 minutes until they are golden in colour and cooked through.
• Serve with the fresh tomato sauce and garnish with fresh thyme or rosemary.

PROSCIUTTO-WRAPPED CHICKEN KEBABS

Steps:

• 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.

PROSCIUTTO-WRAPPED CHICKEN

Steps:

• Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
• Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
• Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
• Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

TAHINI CHICKEN SKEWERS

Steps:

• Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
• Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
• Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
• Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.

PROSCIUTTO CHICKEN KABOBS

Steps:

• In a large resealable plastic bag, combine the salad dressing, lime juice and marinade for chicken; add chicken. Seal bag and turn to coat; refrigerate for 1 hour., Drain and discard marinade. Fold prosciutto slices in half; top each with two basil leaves and a chicken strip. Roll up jelly-roll style, starting with a short side. Thread onto metal or soaked wooden skewers. , Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until chicken is no longer pink. , Meanwhile, in a small bowl, mash the avocados. Stir in the cilantro, onions, lime juice, mayonnaise, horseradish, garlic and salt. Serve with kabobs.

MOZZARELLA, PROSCIUTTO AND TOMATO SKEWERS, SUPER EASY!

Steps:

• Wrap each mozzarella ball in a half slice of prosciutto.
• Thread each skewer with a mozzarella ball, tomato and bread cube.
• Arrange the skewers on a platter.
• Drizzle the skewers with olive oil and sprinkle with cheese and basil.

PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES

Steps:

• Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
• Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
• Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

CHEESE & CHORIZO OR PROSCIUTTO SKEWERS

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut the manchego into 12 cubes or oblongs. Fold a slice of chorizo around each piece of cheese and push a cocktail stick through the middle to secure it. Push half a grape on to one side, then transfer skewers to a baking tray and cook for 5 mins. Cool.
• Wrap each mozzarella ball in basil, top with half a slice of prosciutto and push a skewer through. To serve young children, slide everything off the skewers.

STEAK & PROSCIUTTO SKEWERS WITH CREAMY BASIL-TARRAGON SAUCE

Steps:

• In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours., Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat., Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally., In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.,