You guys. I know I share recipes with you all the time, but I’m extra excited to share today’s recipe with you! Why? Because this might just be one of my favorite dinner recipes to date and it was an answer to prayer. Literally.
Introducing, Peach Prosciutto Chicken Kabobs with Peach Balsamic Glaze! Crispy prosciutto-wrapped peaches, chicken, and summer veggies are stacked colorfully as kabobs, grilled to perfection, and topped with a tangy peach balsamic glaze! Not only is this a perfectly delicious end-of-summer recipe, but it’s pleasing to the eyes, allergy-friendly, and SO easy to make!
Simple ingredients, big flavors, and totally compliant with my AIP diet! This recipe is a winner for your Labor Day weekend cookout! (It would also work well as an appetizer!) Let’s make the most of the last peaches of summer and savor them in a new way with my Peach Prosciutto Chicken Kabobs!
Soooo yeah, about this recipe. Total answer to prayer and I’ll tell you why.
It sounds crazy, but when you think about it, God cares about even the smallest details of our lives and knows the number of hairs on our heads. Yet, I still have to remind myself to see God in the little things. This recipe is a testament to that!
While I was driving this week, I pondered what my next blog recipe would be. And when I say pondered, I mean worried. Even though I’ve never had a time where I was “out” of recipes, that fear always creeps into my heart. I was having the equivalent of writer’s block, but in food blog form.
The only inspiration I had was a box of ripe white peaches sitting on my kitchen counter. 
As I drove along, I just started to pray and ask God for help, for creativity, and more specifically, for a recipe! I stopped at Trader Joe’s, hoping for some ideas as I wandered the aisles. I kept thinking that grilling the peaches might work, but didn’t know what form they should take. Dessert? Main dish? Salad? I first grabbed a package of bacon, which has the power to make any recipe awesome. Unfortunately, my AIP diet prevents me from having any bacon that contains sugar. 🙁
As I put the bacon back, I stumbled upon prosciutto ham. Not only was it AIP-friendly (just contained salt), but it seemed to be an even better choice to go with the fruit. So, I knew that prosciutto-wrapped peaches were in my future!
What I still didn’t know was what recipe I was making! But, I was one step closer as I came home and described my experience to my husband, Mark.
I always ask for Mark’s opinion about blog recipes, but usually I already know what I’m making. This time was different. I was asking for what HE would make using the ingredients I found. Without hesitation, he said he would take the prosciutto-wrapped peaches and make a savory kabob using chicken, onions, and veggies. Genius!
Just like that, the ideas started flowing again and I was able to write this Peach Prosciutto Chicken Kabobs recipe and even take it a step further with a Peach Balsamic Glaze. Not only that, but I came up with an additional recipe the same night, too. (And it might also involve peaches!)
As we savored our food, I breathed both a sigh of relief and a prayer of thanks for how God heard my simplest of prayers and answered that very same day.
My recipe-creating experience reminded me of the verse in 1 Peter 5 that says, “Cast all your cares upon him, for he cares for you.” This isn’t just talking about the big cares of life, but the little things, too. God wants us to give Him ALL our cares.
Today, I encourage you to reach out to God with life’s “little things” and praise Him when He answers. Whether it’s needing a helping hand with chores, seeking something that you lost, finishing a work project, finding patience while sitting in traffic, getting dinner on the table without burning it, or carving out time to enjoy a meal with the ones you love. He’s there with you through it all!
Apologies for my tangent! I just think recipes can be more meaningful and appreciated when you know the story behind them! 🙂 Now for my Peach Prosciutto Chicken Kabobs recipe…
This is pretty straightforward, but one thing to note is to try and portion out your ingredients as you cut them.
We sliced each peach into 8 segments and cut each slice of prosciutto in half, vertically. You’ll also need about 24 bite-sized pieces of chicken, since I estimated for each kabob to have 3 pieces of chicken and 2 prosciutto-wrapped peaches. We did have some leftover zucchini and onion pieces, but you can easily just throw the extras on the grill as a side dish.
Next, we wrapped each prosciutto slice around the peach segments. The prosciutto should stick to itself and to the peach really easily. And they hold together well on the grill, too!
To season our kabobs, we used applewood smoked sea salt that I found at my local supermarket. It smells like a campfire! I love it! But, feel free to substitute regular sea salt if you can’t find smoked.
Once everything is prepped and ready, start stacking the ingredients onto pre-soaked skewers and light up the grill. There’s no real order to stacking the kabobs, but I found that putting a sturdy zucchini piece on the top and bottom of each skewer helped secure everything.
While Mark grilled the kabobs, I made the Peach Balsamic Glaze by first removing the skin from a ripe peach. Then, I diced it and threw it in saucepan with orange juice, balsamic, apple cider vinegar, raw honey, smoked salt, and basil. Be sure to stir frequently as it bubbles and simmers. While it cooks, mash the peaches up in the sauce so you end up with a thickened, reduced glaze.
Once the kabobs are grilled to perfection, brush each one with a hefty amount of glaze and be prepared to be blown away by how good they are! (Is your mouth watering yet?)
We served our Peach Prosciutto Chicken Kabobs with a mixed greens side salad and used some extra Peach Balsamic Glaze as our salad dressing. You could also serve the kabobs over cauliflower rice or alongside a baked sweet potato. YUM!
The crispy prosciutto and sweet peaches are like a flavor explosion in this dish! Can’t wait for you to try it! The combination of fruit and sweet glaze with the savory meat and veggies was a total home run. These Peach Prosciutto Chicken Kabobs will be an easy and delicious way to impress your Labor Day weekend guests! Have an amazing long weekend, friends!
- 2 peaches
- 1 lb. chicken breast
- 1 medium zucchini
- 1 sweet onion
- 8 slices of prosciutto (4 oz. pack)
- ½ teaspoon smoked sea salt
- ½ teaspoon dried basil
- Oil for greasing the grill
- 1 peach, skin removed
- ¼ cup orange juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw honey
- ¼ teaspoon smoked sea salt
- ¼ teaspoon dried basil
- 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.
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