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Home Meals Low Carbs Prosciutto-wrapped Asparagus & Peach Kabobs

Prosciutto-wrapped Asparagus & Peach Kabobs

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The “hero” of your next cookout is here! If you’re like me, you get excited about new recipe ideas and flavor combinations. And while it’s risky to venture too “far out” here in Texas – because I’d like to think we’re strong food critics and pretty loyal to our BBQ/grilling staples – sometimes it does pay off.

When I was roaming the aisles of my local Kroger I spotted that peaches were on sale. I immediately thought about a “smoked” and lighter version of peach cobbler…then reality set in on how much time that would take so I reconsidered.

Then, the idea just hit me – let’s make peaches savory and smoky! So, I grabbed some prosciutto and one of my favorite vegetables, asparagus, and headed home to make these bad boys!

I used items in my pantry to throw together a lighter sauce for it and it was INCREDIBLE! I let bae sample one and she quickly cosigned after eating 3… (side-eye… Note: sampling does not mean eating several – I almost didn’t have enough for the pics)

Ingredients for 8 wraps:

  • 8 slices Private Selection prosciutto
  • 4 thick spears asparagus
  • 1 large peach (cut into 8 slices)
  • Sauce:
    • 3 tablespoons brown mustard (or Dijon)
    • 1 tablespoon sugar free maple syrup (or raw honey)
    • red pepper flakes (optional)
    • cinnamon to taste



  1. Place your wooden skewers in water and allow them to soak at least 30 minutes before adding them to the grill.
  2. Fire up the grill! I keep mine at a pretty moderate temperature of 300F because I like for my food items to cook a bit longer and absorb the flavors of the wood pellets I use.
  3. Remove the bottom stems from the asparagus spears and then chop the remaining pieces in half.
  4. Assemble the kabobs. Place a peach slice between two pieces of asparagus and then wrap it in one slice of prosciutto. Skewer the wrap with a wooden kabob stick. Repeat.
  5. Place the kabobs on the grill and cook for at least 20 minutes, but feel free to cook a little longer, just make sure the heat is not too high.
  6. Mix together the ingredients for the sauce and season to taste. Or, here’s a chance to use your own family, light BBQ sauce recipe.
  7. After the kabobs have cooked for about 8 minutes, baste the kabobs in the sauce every 8 minutes until the kabobs have finished cooking.
  8. Allow the kabobs to slightly cool before biting into them, but do enjoy them hot off the grill!

Approximate macros for 1 of 8 kabobs (without the sauce):

43 calories, 5g protein, 3g carbs, 2g fat, 1g fiber, 2g sugar

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