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