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Prosciutto Wrapped Asparagus & Peach Kabobs


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


Step 1

Place your wooden skewers in water and allow them to soak at least 30 minutes before adding them to the grill.

Step 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.

Step 3

Remove the bottom stems from the asparagus spears and then chop the remaining pieces in half.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Allow the kabobs to slightly cool before biting into them, but do enjoy them hot off the grill!