Soak 8 wooden skewers in water for at least 30 minutes prior to grilling.
Cut each peach into 8 segments, for a total of 16 slices.
Chop chicken, zucchini, and onions into bite-sized pieces. Sprinkle with smoked sea salt and basil.
Cut each prosciutto slice in half, for a total of 16 slices.
Wrap prosciutto around each peach slice so it sticks to itself.
Assemble kabobs by skewering each with zucchini, onion, chicken, and prosciutto-wrapped peaches. (Each kabob should have at least 3 pieces of chicken and 2 peaches on each.)
Grill kabobs on medium heat for 15 minutes, covered. Turn every few minutes to cook evenly.
While kabobs are grilling, dice your peach (skin removed) and combine with the rest of the glaze ingredients in a small saucepan.
Bring to a simmer and cook for 10 minutes, stirring frequently and mashing the peach as it cooks.
Remove from heat and brush glaze over grilled kabobs.
Notes
~If you can't find smoked sea salt, you can use regular sea salt in its place.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/peach-prosciutto-chicken-kabobs/