I share a lot of recipes, but I’m especially excited about today’s: Peach Prosciutto Chicken Kabobs with Peach Balsamic Glaze. Crispy prosciutto-wrapped peach slices, tender chicken, and summer vegetables are threaded onto skewers, grilled until slightly charred, and finished with a tangy-sweet peach balsamic glaze. It’s visually appealing, allergy-friendly, and simple to prepare — a great way to celebrate the last peaches of summer.
This recipe is AIP and Paleo friendly when you choose compliant ingredients, and it’s perfect for a Labor Day cookout or served as an appetizer. The combination of sweet fruit and savory prosciutto with grilled chicken and veggies is surprisingly delicious and more elegant than it sounds.
My inspiration came from a box of ripe white peaches on the counter and a moment of creative block. While wandering a grocery store and praying for ideas, I first picked up bacon but set it back because AIP-friendly bacon often contains sugar. I found prosciutto instead — just salt — and immediately thought of wrapping peach slices. At home, my husband suggested skewering the prosciutto-wrapped peaches with chicken, onions, and zucchini to make savory kabobs. The idea clicked, and the Peach Balsamic Glaze pulled it all together.
This recipe reminds me of small, everyday moments where asking for help — even in little things — can bring unexpected blessings. Now, on to the practical notes and the recipe itself.
Prep tip: slice each peach into eight segments and cut prosciutto slices in half vertically so each peach wedge can be wrapped. Plan for roughly 24 bite-sized pieces of chicken if you make four main-dish kabobs (about three chicken pieces per skewer), plus two prosciutto-wrapped peach wedges per skewer. Extra zucchini or onion pieces can be grilled as a side.
Wrap each peach wedge with a half slice of prosciutto; the thin prosciutto should cling to itself and hold well on the skewer. I used applewood smoked sea salt for seasoning, which adds a subtle campfire scent, but regular sea salt works fine if smoked salt isn’t available.
Soak wooden skewers for at least 30 minutes before using to prevent burning. Thread sturdy zucchini pieces at the top and bottom of each skewer to help secure the kabob, then alternate chicken, onion, and prosciutto-wrapped peach wedges. Grill covered over medium heat for about 15 minutes, turning every few minutes so everything cooks evenly and the prosciutto crisps up.
For the Peach Balsamic Glaze: peel and dice one ripe peach, then simmer it with orange juice, balsamic vinegar, apple cider vinegar, raw honey, smoked salt, and basil. Mash the peach while it cooks down until the mixture becomes a thickened glaze. Brush the glaze generously over the hot kabobs just after they come off the grill.
We served these kabobs over mixed greens and used extra glaze as a salad dressing, but they’re also great over cauliflower rice or alongside a baked sweet potato. The contrast of crisp prosciutto and soft, sweet peaches with savory chicken and charred vegetables makes this dish a standout.
- For the Kabobs:
- 2 peaches
- 1 lb. chicken breast
- 1 medium zucchini
- 1 sweet onion
- 8 slices prosciutto (4 oz. pack)
- 1/2 teaspoon smoked sea salt (or regular sea salt)
- 1/2 teaspoon dried basil
- Oil for greasing the grill
- For the Peach Balsamic Glaze:
- 1 peach, skin removed
- 1/4 cup orange juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw honey
- 1/4 teaspoon smoked sea salt
- 1/4 teaspoon dried basil
- Soak 8 wooden skewers in water for at least 30 minutes before grilling.
- Cut each peach into 8 segments for a total of 16 wedges.
- Cut chicken, zucchini, and onion into bite-sized pieces. Season with smoked sea salt and basil.
- Cut each prosciutto slice in half lengthwise to make 16 thin pieces.
- Wrap each peach wedge with a piece of prosciutto so it adheres to itself.
- Assemble kabobs by threading zucchini, onion, chicken, and prosciutto-wrapped peaches. Aim for at least 3 chicken pieces and 2 peach wedges per skewer.
- Grill over medium heat, covered, about 15 minutes, turning every few minutes until chicken is cooked through and prosciutto is crisp.
- While grilling, dice the peeled peach for the glaze and combine with orange juice, balsamic, apple cider vinegar, honey, smoked salt, and basil in a small saucepan.
- Bring glaze to a simmer and cook about 10 minutes, stirring frequently and mashing the peach to create a thick glaze.
- Remove glaze from heat and brush generously over the grilled kabobs before serving.
These kabobs deliver a bright, balanced mix of sweet and savory flavors and are an easy way to impress guests at your next summer gathering. Enjoy the last of peach season with this simple, satisfying recipe.