Chicken, Bread, and Prosciutto Skewers
Photographer: Iain Bagwell, Food Stylist: erin Merhar, Prop Stylist: Mindi Shapiro
As these skewers cook, the prosciutto bastes the bread and chicken, infusing them with richness and flavor. They’re inspired by a genius recipe in Repertoire: All the Recipes You Need (Little, Brown and Company, 2018; $32), by food writer Jessica Battilana. Hers features halibut and pancetta, not always easy to find, so this is our make-anytime homage to her version. “I love that!” says Battilana. “It’s exactly what I hope readers will do—customize the recipes so they’re part of their own repertoires.”
How to Make It
1
Preheat a grill to 400°. Whisk olive oil, thyme, rosemary, salt, pepper, lemon zest, and garlic in a large bowl. Put 1 tbsp. marinade in another large bowl and set aside. Add chicken and bread to first bowl and toss to coat.
2
Thread alternating pieces of chicken and bread onto 8 (8in.) metal skewers, weaving prosciutto between pieces like a ribbon. Grill skewers, turning occasionally, until chicken is cooked through and bread is lightly charred, 10 minutes.
3
Whisk reserved marinade with lemon juice. Add kale and radishes and toss to coat. Serve skewers with salad.
Ingredients
⅓ cup extra-virgin olive oil or algae oil
2 tsp chopped fresh thyme
1 tsp minced fresh rosemary
1 ½ tsp kosher salt
1 tsp freshly ground pepper
½ tsp lemon zest, plus 1 tbsp. juice (from 1 lemon)
2 garlic cloves, grated
1 lb boneless, skinless chicken breasts, cut into 1-in. pieces
4 cups (1-in.) sourdough bread cubes
4 oz thin prosciutto slices, halved lengthwise
4 cups baby kale
2 medium radishes, cut into matchsticks or thinly sliced (about 1⁄4 cup)
Directions
1
Preheat a grill to 400°. Whisk olive oil, thyme, rosemary, salt, pepper, lemon zest, and garlic in a large bowl. Put 1 tbsp. marinade in another large bowl and set aside. Add chicken and bread to first bowl and toss to coat.
2
Thread alternating pieces of chicken and bread onto 8 (8in.) metal skewers, weaving prosciutto between pieces like a ribbon. Grill skewers, turning occasionally, until chicken is cooked through and bread is lightly charred, 10 minutes.
3
Whisk reserved marinade with lemon juice. Add kale and radishes and toss to coat. Serve skewers with salad.
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