Grilled Cantaloupe Prosciutto Skewers

Looking for something a little healthier to spice up your barbecue? Try these grilled cantaloupe prosciutto skewers. Just 2 ingredients and paleo, gf, df.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 7 minutes

skewer prep 1 hour

Total Time 1 hour 27 minutes

Servings skewers

Calories 61kcal

Author Alicia Pope

Equipment

Grill
Wooden skewers

Ingredients

1/2 cantaloupe
1 package prosciutto
1 tsp avocado oil optional, for veggie grill basket
1/2 cup Mint chutney

Instructions

Soak wooden skewers in water for 1-2 hours
Cut cantaloupe in squares
Start building the skewers with the prosciutto slice. Pierce the skewer through one end of the prosciutto slice to secure it.
Add the first 2 squares of cantaloupe to the skewer.
Wrap the prosciutto around the cantaloupe and secure it on the other end of the skewer by piercing the prosciutto with the skewer.
Add the additional two pieces of cantaloupe
Wrap the remaining prosciutto around the last 2 squares of cantaloupe and secure by piercing with the skewer. The skewers can be prepared ahead of time until this point
When ready to grill, set the grill to medium high heat, or about 450-500 degrees.
If using a veggie tray, grease with a tiny bit of avocado oil (or other oil that you have on hand)
Grill for 3-4 minutes until prosciutto on the grill side is firm and slightly darkened. You should see browning on the prosciutto and cantaloupe.
Flip to the other side and grill and additional 2-3 minutes until the prosciutto is firm and slightly darkened on both sides.
Serve and enjoy!

Notes

You can soak the sewers for up to 12 hours before grilling.

Thinner and less fatty prosciutto works best for this recipe as opposed to stiffer and harder prosciutto.

Find the recipe for Mint Chutney here.

Nutrition