Rosemary is a versatile, aromatic herb. It is delicious, fresh or dried, in a wide variety of dishes including fruit salads, soups, vegetables, meats (especially lamb and chicken) fish, eggs, stuffings, dressings and even desserts.

Rosemary Barbeque Skewers add flavour and fragrance to barbequed meats and vegetables, especially lamb & chicken, and an enticing aroma to your whole barbeque area.

Soak skewer stems in water for 15 minutes, then gently thread strips of meat and/or vegetables on to the skewers. If resistant, pierce meat first with metal skewer. Barbeque on hotplate.

Lemon Chicken & Rosemary Skewers

500g chicken fillets
3 tblsps olive oil
Rind and juice of one lemon
2 garlic cloves, chopped
1 teasp fresh rosemary chopped
12 rosemary skewers

Combine the garlic, lemon rind & juice, and chopped fresh rosemary into a small mixing bowl. Add oil in a slow stream, whisking to thicken. Season with salt and pepper. 

Cut the chicken fillets in to 3 cm cubes, place in a bowl and pour over the lemon and rosemary marinade, stir well and cover. Leave to marinate for about 30 mins. Drain well.

Thread the chicken on to Rosemary Skewers and reserve the marinade. Barbeque on a hotplate or cook under pre-heated grill for about 3 minutes on each side. Brush with marinade several times as they cook. Serve with tabouleh. Spoon plain yogurt or hummus over the top. 

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Grilled Lamb and Onions on Rosemary Skewers

1.5 kg lamb, trimmed, cut into 2 – 3 cm cubes 1/4 cup olive oil 1/3 cup red wine 1 large shallot, chopped Juice of 1/2 lemon 2 cloves garlic, minced 4 tbls chopped fresh rosemary 24-30 pearl onions, trimmed and peeled Salt and black pepper, freshly ground 12 rosemary skewers, fresh or dried 
1/3 cup red wine
1 large shallot, chopped
Juice of 1/2 lemon
4 tbls chopped fresh rosemary
2 cloves garlic minced
24-30 pearl onions, trimmed and peeled
Salt and black pepper, freshly ground
12 rosemary skewers, fresh or dried

Combine all ingredients (except rosemary skewers) in a bowl and toss. Marinate in refrigerator for 2-3 hours, mixing occasionally. Remove lamb cubes and discard marinade. Thread lamb and onions alternately on to the skewers. 

Grill on barbeque hotplate for 6-8 minutes on each side, or until cooked as desired. 

Serves 6 

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Roasted Vegetables on Rosemary Skewers

2 zucchini, sliced thickly diagonally
1 small red cabbage
1 orange bell pepper, cut into 1 1/2 inch dice
1 eggplant, halved and sliced into 1/2 inch pieces
1 head fennel olive oil for brushing salt and pepper
6 rosemary skewers

Place red cabbage on its side on a chopping board and cut through the middle of the stem and heart. Divide each section into 4, including a piece of the stem to hold it together. Prepare the fennel in the same way.

Blanch the red cabbage and fennel in boiling water for 3 minutes, then drain well. 

On each rosemary skewer thread a piece of orange bell pepper, fennel, red cabbage, eggplant and zucchini. 

Brush with olive oil and season with plenty of salt and freshly ground black pepper.

Cook over a hot barbecue for 8-10 minutes, turning occasionally. Serve hot.

Serves: 4

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