Soak bamboo skewers in water for 30 minutes to prevent them from burning.
Place garlic, parsley, basil, lemon, olive oil, salt and pepper in a small food processor and blend till smooth, alternatively mince garlic and finely chop herbs and mix marinade ingredients in a small bowl.
Place marinara mix in a large bowl, reserving one tablespoon of marinade, pour remainder of marinade over marinara. Cover with plastic wrap and refrigerate for 30 minutes.
To assemble: alternate marinara mix with prosciutto along each skewer.
Place large frying pan over high heat with a dash of oil, alternatively heat BBQ to high. When hot, add skewers and cook on each side for 1 – 2 minutes, baste each side with reserved marinade. If marinade is too thick, loosen with a little more olive oil. Sprinkle with a little black pepper and chopped parsley and basil to serve. You could also skewer a basil leaf on both ends of skewer to serve.
- 2 tbsp roughly chopped garlic (about 6-8 cloves)
- 1/4 cup parsley leaves
- 1/4 cup basil leaves
- Juice of 1/2 small lemon
- 1/3 cup olive oil
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 kg marinara mix
- 200g prosciutto, from the deli, thinly sliced
- Olive oil, for cooking
- 20 bamboo skewers
- Ready In: 45 minutes