Chicken and Prosciutto Kebabs with Roasted Red Pepper Aioli



For roasted red pepper aioli:
1 large red pepper, cored and seeded
1 cup classic style mayonnaise
4 garlic cloves
Juice of 1 lemon
8 fresh basil leaves

For kebabs:
6 large boneless, skinless chicken breasts
24 slices prosciutto (imported is best), each cut into two slices
1/2 to 3/4 loaf French bread
5 garlic cloves
Grated zest and juice of 1 large, ripe lemon
Salt and pepper to taste
4 tablespoons olive oil
16 wooden skewers, soaked in water for an hour

1. To make the aioli, place the pepper on a grill and cook until the skin has blackened. Remove and place in a plastic bag until cool. Remove and discard the skin. Place the peppers and the remaining aioli ingredients in a blender or food processor and puree until smooth. Cover and refrigerate until ready to serve (can be prepared a day ahead).
2. For kebabs, cut the chicken into 48 equal-sized pieces. Wrap each with a slice of proscuitto. Slice the bread into 32 equal-sized chunks. On each skewer, thread a chicken piece, then a bread chunk, followed by a chicken piece and a bread chunk, ending with a chicken piece. You should have 3 pieces of chicken and 2 bread chunks on each skewer. Repeat with remaining skewers.
3. Mix the garlic, lemon juice, lemon zest, salt and pepper with the olive oil and liberally brush over kabobs. Marinate for 30 minutes.
4. Preheat grill and cook kebabs over medium high for 7 to 8 minutes a side. Serve with aioli.

Makes 8 servings