Place your wooden skewers in water and allow them to soak at least 30 minutes before adding them to the grill.
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.
Remove the bottom stems from the asparagus spears and then chop the remaining pieces in half.
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.
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.
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.
After the kabobs have cooked for about 8 minutes, baste the kabobs in the sauce every 8 minutes until the kabobs have finished cooking.
Allow the kabobs to slightly cool before biting into them, but do enjoy them hot off the grill!