Prosciutto Pork Kabobs

Prosciutto Pork Kabobs



  • 1/4 cup garlic-flavored olive oil

  • 2 tablespoons lemon juice

  • 1/4 teaspoon crushed red pepper

  • 1 pound pork tenderloin

  • 3 ounces thinly-sliced prosciutto

  • 8 ounces fresh whole mushrooms, stems removed

  • 2 small zucchini and/or yellow summer squash, cut into 3/4-inch thick slices

  • 2 tablespoons finely shredded parmesan cheese


1. In a small bowl combine oil, lemon juice, and crushed red pepper; set aside.

2. Trim fat from pork. Cut pork into 1 1/2-inch cubes. Cut prosciutto into 1 1/2-inch-wide strips. Wrap a strip of prosciutto around each pork cube. On (metal or water-soaked wood) skewers, alternately thread pork cubes, mushrooms, and zucchini, leaving a 1/4-inch space between the pieces.

3. For a charcoal grill, grill kabobs on the greased grill rack of an uncovered grill directly over medium coals for 18 to 20 minutes or until pork is no longer pink and juices run clear, turning once halfway through grilling and brushing with the oil mixture during the last four minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.)

4. Just before serving, sprinkle kabobs with parmesan cheese.

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