Ingredients

• 1 chicken breast
• skin removed
• 4 slices prosciutto
• 1 tsp olive oil
• 8 stalks asparagus
• 1 lemon
• zest and juice
• salt and freshly ground black pepper

Directions

• Soak four kebab sticks in cold water for ten minutes. Shake to dry.
• Cut the chicken into four long thin strips. Wrap a slice of prosciutto around each chicken strip. Carefully thread a strip
• lenthways in a zigzag
• onto each kebab stick.
• Heat a griddle pan on a medium heat. Pour on the olive oil. Cook the kebabs on the griddle for 8-10 minutes
• until the ham is crisp and the chicken is cooked through
• turning them over after five minutes. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Keep the chicken in a warm place and keep the griddle on the heat.
• For the asparagus
• snap off the tough woody end of the stalks. Rub the rest of the asparagus stalks with olive oil
• sprinkle over the lemon zest and season with salt and freshly ground black pepper
• to taste.
• Cook the asparagus on the hot griddle pan
• turning every few minutes
• until the asparagus is slightly charred and tender. Pour over the lemon juice.
• Place the chicken and prosciutto skewers on a plate with the lemon griddled asparagus alongside and serve.