40 large blackberries (330g)
2 cups white wine vinegar
600g boneless, skinless chicken breast, cut into 40-50 cubes (about 3/4 inch each)
7 thin slices of prosciutto
3 tablespoons honey
For the glaze:
3 tablespoons white wine vinegar
1 tablespoon olive oil
salt and black pepper to taste
40 large blackberries (330g)
2 cups white wine vinegar
600g boneless, skinless chicken breast, cut into 40-50 cubes (about 3/4 inch each)
7 thin slices of prosciutto
3 tablespoons honey
For the glaze:
3 tablespoons white wine vinegar
1 tablespoon olive oil
salt and black pepper to taste
Place the blackberries in a bowl, cover with white wine vinegar, and let them sit for about 2 hours until they're well rehydrated
Remove any stems or leaves from the blackberries
Separate the fat from the prosciutto and cut each slice into 4 strips lengthwise
Wrap each blackberry in a strip of prosciutto and thread onto skewers, alternating with chicken
Make the glaze: In a small saucepan, heat the honey and white wine vinegar over low heat, whisking until smooth
Season to taste with salt and black pepper
Brush the skewers alternately with olive oil and the honey glaze
Grill at medium-high heat for about 5 minutes per side, or until the chicken is cooked through
Serve immediately
Yields 10 skewers.
