I went to a party at a friend's house and someone had wrapped bananas in prosciutto, placed them on a skewer & then grilled them. They were so tasty, I decided to recreate the recipe at home (per my husband's request) and kicked it up a notch. The result is the following recipe. Enjoy! :)
PS: I have had people look at me weird when I offer them one of the wrapped bananas. These are the same people who later told me, they normally don't go for salty/sweet things, but loved the wrapped bananas. —MariGarrett
- Makes 4 kabobs +/-
firm bananas (not too ripe when stems are light green)
thinly sliced proscuitto (about 15-20 slices)
1 1/2 teaspoons
cayenne pepper (or to taste)
- If using wooden skewers, place them in water and soak for 20 minutes or more.
- Slice bananas in 1/2' slices and set aside.
- Depending on which end of the cut your prosciutto was sliced from, you should be able to cut the prosciutto slices in half. You will need to do this in order for each prosciutto piece to wrap around a banana slice (Gently peel slices apart, but it's ok if the prosciutto piece separates a bit while wrapping it around the banana slice; you can secure the wrapped banana slices, once skewered).
- In large mixing bowl, mix spices and olive oil. (do not add salt to this recipe, prosciutto has plenty of salt)
- Now add the bananas to the large mixing bowl and gently mix until the bananas are evenly coated with the spice mixture.
- Wrap each banana slice with a piece of prosciutto. Next, in the center of the wrapped banana slice, skewer. Skewer as many of the wrapped pieces, that will fit, onto the wooden or metal skewer. (Note: depending on how large (or small) the bananas are and depending on the size of the skewers, I usually end up with four or five kabobs which have six to seven wrapped banana pieces on each skewer.)
- Grill banana kabobs over medium high heat, turning frequently, until done, usually about 10-15 minutes or until the prosciutto is crispy. (Note: do not leave the kabobs unattended the first time you grill them. Every grill is different and due to the natural sugar content and the fat from the prosciutto, flareups are common.)
- The kabobs will be hot when removed from the grill, so let them rest for a couple of minutes before serving.