Chicken Kabobs with Proscuitto Wrapped Plums

IMG_2828Thank you to Cooking Light magazine for another great recipe.  Though I don’t like kabobs very often just because of the time it takes to make them, these were delicious and worth the effort.

Ingredients (makes 6 kabobs)

2 chicken breasts – cubed

3 plums – sliced

1/2 red onion – cut into small wedges

A few fresh basil leaves – chopped

6 to 7 slices of proscuitto

pepper – to taste

garlic cloves

olive oil


Preheat the oven to 350.

First off, chop and cut the ingredients!  Leave the garlic cloves whole and remove the skin from as many as you want – I used two cloves per skewer.  Wrap each plum slice in just enough prosciutto to go around. Alternating items, add to skewers.  Add a little pepper, if so desired.

Line a baking sheet with foil for easier clean up.  Lay the kabobs side by side, with a little room in between, and sprinkle with basil.  Brush with a little olive oil.  Cook for 15 minutes, turn and brush again with olive oil.  Cook another fifteen minutes and enjoy!

I had a glass of Canamere with these and it was great!


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