
When I saw these kabobs combining prosciutto-wrapped pork pieces with zucchini and mushrooms, I was immediately smitten. Even though Joe over-cooked them just slightly (he got distracted with talking to our neighbor over the fence), they turned out to be just as delicious as I'd hoped. Because I never buy flavored oils (seriously, why spend the money when you can make your own so easily?), I used regular olive oil that I added a few cloves of crushed garlic to and cooked over low heat until the oil just started to bubble. The flavor infused perfectly.
Nothing screams "summer" like a grilled kabob, so this meal was a nice way to say goodbye to summer as we welcome the cooler weather.
Prosciutto Pork Kabobs
source: Better Homes and Gardens New Grilling Book
1/4 cup garlic-flavored olive oil
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
1 pound pork tenderloin
3 ounces thinly-sliced prosciutto
8 ounces fresh whole mushrooms, stems removed
2 small zucchini and/or yellow summer squash, cut into 3/4-inch thick slices
2 tablespoons finely shredded parmesan cheese
1. In a small bowl combine oil, lemon juice, and crushed red pepper; set aside.
2. Trim fat from pork. Cut pork into 1 1/2-inch cubes. Cut prosciutto into 1 1/2-inch-wide strips. Wrap a strip of prosciutto around each pork cube. On (metal or water-soaked wood) skewers, alternately thread pork cubes, mushrooms, and zucchini, leaving a 1/4-inch space between the pieces.

4. Just before serving, sprinkle kabobs with parmesan cheese.
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