Chicken, Prosciutto and Sage Kebabs Recipe


In addition to flavoring the chicken, a delicate wrapper of sage leaves and sliced prosciutto helps keep it moist and tender. Serve these Italian-inspired kebabs with rice pilaf, sautéed spinach and grilled cherry tomatoes.

Step 1

In small bowl, whisk lemon juice, oil, garlic and pepper. Place chicken in shallow glass baking dish. Pour lemon marinade over chicken; turn to coat. Cover and refrigerate at least 20 minutes or up to 2 hours, turning chicken occasionally.

Step 2

Heat grill. Cut prosciutto slices in half lengthwise, then in thirds crosswise to make pieces about 3x1 1/2 inches. Place one piece of prosciutto on cutting board. Center a sage leaf on top. Place one piece of chicken on sage leaf; fold up edges of prosciutto to partially enclose chicken. Thread onto 10- or 12-inch skewer.

Step 3

Repeat with remaining prosciutto, sage and chicken; continue threading skewers with 3 or 4 additional pieces until 6 kebabs are prepared.

Step 4

Lightly oil grill rack. Place kebabs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes or until browned and chicken is no longer pink, turning occasionally.

Serve with Shallot-Mustard-Herb Butter.

Things You'll Need

  • 3tbsp lemon juice
  • 3tbsp olive oil
  • 2each garlic cloves, minced
  • 1/2tsp freshly ground pepper
  • 1 3/4pound boneless skinless chicken breast halves, cut into 1 1/4-inch pieces
  • Shallot-Mustard-Herb Butter
  • 4ounces thinly sliced prosciutto
  • 30 fresh sage leaves

About this Author

John Ferderer an member who donated this recipe.