How to Make Rosemary Skewers

In mild climates, a small 4-inch pot of rosemary can grow into a large shrub that is 3 feet high and wide in just a couple of years. A great way to use up all this rosemary in the kitchen is to cut the rosemary stems and use them on the barbecue in place of metal or bamboo skewers. The woody stems infuse rosemary flavor into meats and vegetables and are super easy to make. Here's what you need to do.

Instructions

- 1
  Using sharp scissors, cut several 8-inch-long stems from a large rosemary shrub. Make sure to never harvest more than one-third of the shrub at a time.
- 2
  Rinse the stems off with a cool stream of water. Then, strip the rosemary needles off all but 2 inches of the stem. This remaining tuft of needles makes a nice handle when the skewers are on the grill.
- 3
  Reserve the needles you stripped off the stems for later use by loading them into a resealable plastic bag that is lined with a damp paper towel. If stored in the refrigerator, the needles should stay fresh for two weeks or more.
- 4
  Complete the skewers by cutting off the end of each stem at an angle. To make kebabs, load shrimp, cubes of meat or chunks of vegetables onto the skewer.

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