Soak four kebab sticks in cold water for ten minutes then shake dry.
Wrap a slice of prosciutto around each chicken strip and thread zigzagged onto skewers.
Heat olive oil in a griddle pan over medium heat.
Grill kebabs for 8-10 minutes until chicken is cooked through and ham is crisp.
Keep chicken warm while maintaining heat on the griddle pan.
Rub asparagus with olive oil and season with lemon zest, salt, and pepper.
Grill asparagus until slightly charred and tender, then finish with lemon juice.
Serve the chicken skewers immediately alongside the griddled asparagus.