Shrimp, Chicken and Prosciutto Rosemary-Lemon Skewers

by cookingwithauntjuju.com

It’s the middle of November and I am still grilling outside as the temperatures have been so mild here in Michigan. However, it’s dark by 6:00 P.M. but because I have an electric grill that I use in my garage I was able to grill these delicious skewers without any problem.

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One of my rosemary plants really did well this year considering it is an annual and does not grow into a shrub like in the warmer climates. What I would give to have a perennial rosemary especially when I enjoy using the stems as skewers for grilling – I just love this herb!

Shrimp, Chicken and Prosciutto Rosemary-Lemon Skewers

  • 1/2 cup olive oil
  • 2 tbsp. fresh rosemary, minced
  • 1 tbsp. fresh lemon zest, grated
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tbsp. fresh garlic, chopped
  • jumbo shrimp if you can buy it (this time I had to use smaller sized shrimp)
  • zucchini, sliced 2-inches thick
  • red pepper, cut in chunks
  • onion, cut in chunks
  • lemons, cut in wedges
  • fresh rosemary sprigs
  • chicken tenders
  • thin slices of prosciutto

Combine the first six ingredients in a small bowl. This was plenty for 8 rosemary skewers. Strip your rosemary sprigs of their leaves except for the very top. Assemble the shrimp skewers; shrimp, zucchini, red pepper, onion, shrimp and finish with a lemon wedge.

Trim the prosciutto of the outside fat. Wrap a piece of prosciutto around each chicken tender. Secure with a rosemary skewer.

Brush some of the marinade over all of the skewers and marinate for an hour before grilling.

Prepare your grill – I heat mine on high for 15 minutes and brush the grate with oil before grilling.  Place a piece of foil on the grate where the top of the rosemary skewers will lay so as not to burn the leaves.

Grill about 5 minutes per side  and continue to brush with the marinade.

Serve over rice and bon appetit!

Recipe by cookingwithauntjuju.com

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Linking this delicious grilled shrimp and chicken/prosciutto rosemary skewers with Fiesta Friday.

21 thoughts on “Shrimp, Chicken and Prosciutto Rosemary-Lemon Skewers”

  2. Pingback: Shrimp, Chicken and Prosciutto Rosemary-Lemon Skewers — cookingwithauntjuju.com – Top Food and Drinks

  4. What a feast for sore eyes Judi 🙂 Like you, I dream of having a rosemary bush outside my kitchen door, but alas have never been successful. A neighbor of mine has a large bush that seems to survive this climate. It is rather tricky! Love all the flavors going on in your dish. Yummm

    Reply

    • Thanks Loretta – problem with rosemary it needs lots of sun for it to do well and that means it’s out in the open. Even when I have tried to grow it in a protected area I have had no luck overwintering it. If you grill this is a great dish to serve family and friends.

      Reply

  5. What a wonderful meal! I let my rosemary bush die in the frost, then let it dry out naturally outdoors. Then I stripped the dried leaves and stored in jars, which I’m still working on from a couple of years ago. But having fresh is so nice, too!

    Reply

    • Thanks Kathryn – My rosemary (both plants) are still doing good – some of the leaves are nipped a little but I am enjoying it fresh for as long as I can. Normally, by this time of the year my rosemary would be gone.

      Reply

  6. I adore the combination of lemon and rosemary and love the way you’ve used it here. Love the chicken wrapped in prosciutto and the shrimps look perfectly cooked. What a feast! 🙂

    Reply

    • Thanks Ronit – me too. The lemon and rosemary are such great flavors – wish I had a lemon tree and rosemary that would last through the winter. Not in Michigan, that’s for sure. This is a keeper for me – very easy but good 🙂

      Reply

    • Thanks – the skewers were delicious. I especially enjoyed the prosciutto wrapped around the chicken. I have done that with shrimp before and the crispy, salty prosciutto just made the recipe perfect.

      Reply

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