Don't forget! Share for later

Share

Tweet

Pin

Everybody loves a good barbecue... but as a girl who doesn't eat buns, I get a little tired of the hot dogs and burgers. Sure, I can throw an organic sausage on a plate with a heaping mound of dairy free coleslaw and call it a day. But, I often find myself wanting something a little more exciting!! Anybody with me? I love to stick with the classics and grill peaches, pineapple and avocados. Some days, however, call for making some twists on the classic shishkabob. Those twists end up being anything that I put on a stick and grill, like these Grilled Cantaloupe Prosciutto Skewers. Since I started making them last year, they have become a backyard favorite. The cantaloupe is fresh, sweet and juicy which pairs perfectly with the salty prosciutto. They grill to perfection so quickly and I can't wait to make them for every barbecue this year. Every one.

This looks a lot fancier than it is, which is good if you are looking to impress because the preparation is deceptively easy. All you need is skewers, cantaloupe and thinly sliced prosciutto. I use the wooden skewers that require being soaked before grilling (unless you want them to catch fire). I usually fill a baking dish with an inch or two of water and throw the wooden skewers in to soak an hour or so before making the grilled cantaloupe prosciutto skewers.

Assembling the Cantaloupe Prosciutto Skewers

Before assembling the skewers, cut the cantaloupe into semi-large squares. They should be about 3/4 inch squares. The cantaloupe is good to cut ahead of time because you can use the other half of the cantaloupe as appetizers. Healthy fruit snacks for the win! This is also a good time to start soaking the wooden skewers. If you have leftover cantaloupe, just sprinkle a little desiccated coconut over the top and you have dessert 🙂 I also like to blend up some fresh homemade Mint Chutney to serve alongside the skewers.

When you are ready to make the skewers, you will start with the prosciutto. Pierce through one end of the prosciutto slice with the skewer stick. Add cantaloupe pieces onto the skewer so the kabob looks like 1 slice of prosciutto followed by about 4 squares of cantaloupe. Then wrap the prosciutto around the cantaloupe, spiraling it. Finally, secure the prosciutto in place by piercing it through the other end of the kabob stick.

Grilling the Grilled Cantaloupe Prosciutto Skewers

The grill should be medium hot, at about 450-500 degrees. We grill these on the Veggie Grill Basket to minimize sticking, but you can put them straight on the grill if you don't have the veggie tray. (if you don't have a Veggie Grill Basket , you should! We roast so many veggies on the grill all the time and it's one of our favorite things, even though we thought it was gimmicky before we bought it. You can get one here !).

If you are using a veggie tray, rub or spray a tiny amount of oil on the tray to prevent sticking. I recommend avocado oil due to its higher smoke point. If you're spraying, use a Misto Sprayer to avoid chemicals.

The Grilled Cantaloupe Prosciutto Skewers don't take very long to cook on the grill, maybe 5-7 minutes. The prosciutto will firm up as it cooks and make the skewers more sturdy. After placing the formed skewers on the grill, all that's left for you to do is pour a glass of your favorite barbecue beverage and enjoy the Grilled Cantaloupe Prosciutto Skewers! But don't forget the delicious Mint Chutney to serve over them 🙂