· Vegetable oil, for the grill· 2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1 1/2 inches each)· 1 tablespoon extra-virgin olive oil· 1 tablespoon white or red wine vinegar· 1 teaspoon chopped fresh rosemary· 1 clove garlic, grated· 1/4 teaspoon red pepper flakes· Pinch of kosher salt· 4 ounces fontina cheese, cut into 24 cubes (about 1/2 inch each)· 24 thin slices prosciutto (about 6 ounces)· 1 pint grape tomatoes
Step 1Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with the olive oil, vinegar, rosemary, garlic, red pepper flakes and salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining cheese, chicken and prosciutto.Step 2Thread the chicken bundles onto eight 10-inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until the prosciutto is crisp and the chicken is cooked through, about 10 minutes.