These California Sassy Salsa Kabobs will fit right into any west coast kitchen. Made with savory prosciutto, sweet cantaloupe, and of course juicy NatureSweet Glorys®, these grilled kabobs combine a variety of flavors on a single satisfying skewer.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner, Main Course, Main Dish, Main Dishes
Cuisine: American
Keyword: salsa kabobs
Servings: 4people
Ingredients
Salsa
4-5ears of corngrilled and cut off the cob
1cupCherubs® tomatoesquartered
1cuporange bell pepperseeded and diced
1/2red onionfinely diced
1/2cupcilantrofinely chopped
1jalapenoseeded and finely diced
2clovesgarlicminced
1-2limesjuiced
Salt and pepper to taste
Kabobs
1/2cantaloupecut into chunks
1packageGlorys®
1packageprosciutto
1tspavocado oiloptional, for veggie grill basket
Instructions
Salsa
Add each ingredient to a bowl and stir until evenly mixed.
Kabobs
Soak wooden skewers in water for 1-2 hours.
Cut cantaloupe in squares.
Start building the skewers with the prosciutto slice. Pierce the skewer through one end of the prosciutto slice to secure it.
Add 1 tomato - 1 square of cantaloupe - 1 tomato to the skewer.
Wrap the prosciutto around the tomato/cantaloupe and secure it on the other end of the skewer by piercing the prosciutto with the skewer.
Wrap the remaining prosciutto around the last 2 squares of cantaloupe and secure by piercing with the skewer. The skewers can be prepared ahead of time until this point.
When ready to grill, set the grill to medium high heat, or about 450-500 degrees.
If using a veggie tray, grease with a tiny bit of avocado oil (or other oil that you have on hand).
Grill for 3-4 minutes until prosciutto on the grill side is firm and slightly darkened. You should see browning on the prosciutto and cantaloupe.
Flip to the other side and grill and additional 2-3 minutes until the prosciutto is firm and slightly darkened on both sides.