Pancetta-Wrapped Chicken Skewers
- 2 boneless, skinless chicken breasts, cut into chunks
- 1/2 lemon
- 2 T olive oil
- 1 clove garlic, minced
- 1/2 t sea/kosher salt
- 1/4 t black pepper
- 1/2 t dried rosemary
- 3-4 oz. sliced pancetta
In a large bowl, combine the zest and the juice of 1/2 lemon, olive oil, garlic, salt, pepper, and rosemary. Add the chicken chunks and allow them to marinade for 10-20 minutes. Cut your pancetta slices in half so you have roughly the same amount of slices as you do chicken chunks. Grab your skewers so you have them ready. Wrap a chicken chunk in a pancetta slice and slide it onto a skewer. Repeat with all of the chicken. Mine filled up 2 skewers.
Grill over medium-high heat for about 8 minutes on each side, or until cooked through. Slide them off the skewers and serve!