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Prosciutto Chicken Kabobs

 Prosciutto Chicken Kabobs
Everyone will think you spent hours preparing these clever grilled wraps, served with a guacamole-like dip. Basil gives the chicken a lovely fresh herb flavor. —Elaine Sweet, Dallas, Texas
6 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 3/4 cup five-cheese Italian salad dressing
  • 1/4 cup lime juice
  • 2 teaspoons marinade for chicken
  • 1/2 pound boneless skinless chicken breasts, cut into 3-inch x 1/2-inch strips
  • 12 thin slices prosciutto
  • 24 fresh basil leaves
  • 2 medium ripe avocados, peeled
  • 1/4 cup minced fresh cilantro
  • 2 green onions, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons mayonnaise
  • 1-1/2 teaspoons prepared horseradish
  • 1 garlic clove, minced
  • 1/4 teaspoon salt


  • 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.

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Prosciutto Chicken Kabobs (continued)

Directions (continued)

  • 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. Yield: 12 appetizers.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.