Recipe: Rosemary Skewers
Summary: The aroma of these skewers cooking on the grill is intoxicating! If you are fortunate enough to live in a mild climate where the Rosemary grows as big as shrubs, the rosemary stems can be your skewer. If not, use ordinary skewers and pierce the ends of your meat and veggies with smaller rosemary sprigs.
- One rosemary stem 12″ to 8″ long for each skewer OR 2 4″ stems for each skewer
- Steak, pork, or chicken pieces in 1″ cubes, marinated or not
- Various vegetables such as: mushrooms, onions, tomatoes, colored peppers, zucchini, par-cooked new potatoes, and summer squash.
- If using rosemary stems as your skewer, you may wish to whittle a point on the end of your stem with a knife to make a nice piercing point.
- Alternately pierce the meat and assorted vegetables onto the stem, leaving about 3″ of rosemary leaves exposed at the top of the skewer. (If using ordinary skewers and smaller sprigs of rosemary, go ahead and make the skewer)
- Stick the rosemary sprigs down along each end of the skewer with about 2″ of rosemary leaves showing.
- You may wish to make these ahead of time and let them absorb the herb flavor for several hours in the refrigerator.
- Cook over medium heat on a gas or charcoal grill until meat is done.
Cooking time (duration): 20
Diet (other): Reduced carbohydrate, High protein, Gluten free
Number of servings (yield): 8
Meal type: dinner