Prosciutto-wrapped chicken kebabs recipe

Chicken second courses Turkish cuisine

Vegetable oil, for the grill 2 pounds skinless, boneless chicken breasts, cut into 24 pieces (about 1½ inches each) 1 tablespoon extra-virgin olive oil 1 tablespoon white or red wine vinegar 1 teaspoon chopped fresh rosemary 1 clove garlic, grated ¼ teaspoon red pepper flakes Pinch of kosher salt 4 ounces fontina cheese, cut into 24 cubes (about ½ inch each) 24 thin slices prosciutto (about 6 ounces) 1 pint grape tomatoes