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Grilled prosciutto-wrapped cantaloupe with chimichurri

Based on 9 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-6+
12 slices prosciutto
cantaloupe
15 g parsley
15 g cilantro
5 g oregano
chili
1 clove garlic
¼ tsp ground cumin
lime
50 g olive oil
100 g arugula
salt
Metric
Imperial

Utensils

  • cutting board
  • knife
  • wooden skewer
  • blender
  • grill pan
  • tongs

Nutrition per serving

Cal
176
Protein
10 g
Fat
11 g
Carb
10 g
  • Step 1/4

    Halve the melon and remove the seeds with a spoon. Cut each half into 6 wedges and remove the peel with a knife.
    • cantaloupe
    • cutting board
    • knife

    Halve the melon and remove the seeds with a spoon. Cut each half into 6 wedges and remove the peel with a knife.

  • Step 2/4

    Wrap a piece of prosciutto around each melon wedge and skewer onto a wooden skewer.
    • 12 slices prosciutto
    • wooden skewer

    Wrap a piece of prosciutto around each melon wedge and skewer onto a wooden skewer.

  • Step 3/4

    For the chimichurri, add parsley, cilantro, oregano, chili, garlic, cumin, lime juice, olive oil, and some salt to a blender and process into a fine paste.
    • 15 g parsley
    • 15 g cilantro
    • 5 g oregano
    • chili
    • 1 clove garlic
    • ¼ tsp ground cumin
    • lime
    • 50 g olive oil
    • salt
    • blender

    For the chimichurri, add parsley, cilantro, oregano, chili, garlic, cumin, lime juice, olive oil, and some salt to a blender and process into a fine paste.

  • Step 4/4

    Grill the melon skewers on each side on a very hot grill pan for approx. 3 min. Serve with arugula and chimichurri. Enjoy!
    • 100 g arugula
    • grill pan
    • tongs

    Grill the melon skewers on each side on a very hot grill pan for approx. 3 min. Serve with arugula and chimichurri. Enjoy!