Fruit Kebabs with Prosciutto  

6-8     10 minutes     Grill

The saltiness of cured meats and sweet fruit go great together. Use your favorite in-season firm-fleshed fruit. Pitted fruits are another great choice. It’s the perfect summertime sweet grilled treat.

¼ cup olive oil

3 tablespoons molasses

1½ tablespoons apple cider vinegar

2 teaspoon Dijon mustard

2 teaspoon Homemade Chili Powder (found in Rubs & Pastes )

1 teaspoon kosher salt

1 banana, cut into 1-inch pieces

1 cup strawberries, caps removed

1 cup pineapple chunks, cut in small wedges

1 firm peach, cut into wedges

1 mango, cut into chunks

6 ounces (12 thin slices) prosciutto

1. In a large bowl, whisk together olive oil, molasses, vinegar, mustard, Homemade Chili Powder, and salt until blended.
2. Add the cut fruit to the bowl and toss to coat.
3. Preheat the grill to medium-high heat (350°F-400°F).
4. Using metal skewers, thread the fruit in an alternating fashion, randomly adding in 2 pieces of prosciutto per skewer. Reserve the marinade for basting.
5. Place the kebabs on the grill grate and cook for 10 minutes, turning several times.
6. Remove from heat when lightly charred and baste the fruit with remaining marinade to serve.

When you start prepping, give the metal skewers a brushing with a light, flavorless, oil. It will prevent the fruit from sticking to the skewers.