How to Make Rosemary Skewers for Grilling Meat and Veggies

Learn how to prepare sturdy rosemary skewers to infuse grilled meat and vegetables with delicious herbal aroma. A beautiful and flavour-packed twist for your next cookout.

Making rosemary meat skewers with pork and onion

Turn woody rosemary stems into aromatic skewers! These natural sticks not only hold your food together but also infuse it with herbal depth during grilling. Perfect for bite-sized meat and vegetable snacks.

Serves:

6 people

Time to Prepare:

1 week

Time to cook or cure:

25 min

Skill

Drying and sautéing

Serves:

6 people

Time to Prepare:

1 week

Time to cook or cure:

25 min

Skills:

Drying and sautéing

Ingredients & Tools

Ingredients

12 rosemary twigs with 3mm (1/8 inch) woody
stems
600 gr pork loin
3 red onions
2 herby butter bombs

Tools

Your hands
Drying rack
Dehydrator (optional)
Tub or airtight container for storage
grill or pan

Useful guidelines

Choose woody, mature rosemary stems—green and soft ones will bend or break.

Save the stripped-off rosemary leaves for oils, marinades, or seasoning blends.
Use tip: Soak dry skewers in water for 30 minutes before grilling on a BBQ to prevent burning.
Excellent for grilling marinated meat, mushrooms, zucchini, or halloumi, will add a rustic touch and infuse the ingredients with a light rosemary smell.

Directions

Simply follow these steps in order to make How to Make Rosemary Skewers for Grilling Meat and Veggies:

Select the Right Twigs:
Choose woody rosemary sprigs with a diameter of about 3 mm. Avoid soft, flexible green stems.
Strip the Bottom Leaves:
Remove the leaves from the bottom two-thirds of the sprig. Keep the top third intact for a touch of visual and aromatic appeal.
Save the Leaves:
Store the stripped rosemary leaves separately for another recipe—great in salt blends, oils, or teas.
Optional Drying and Storing:
Dry the prepared skewers in a dehydrator or on drying racks. Store in an airtight container. When ready to use, soak in water for 30 minutes to avoid burning during grilling.
Skewer and Grill:
Threadcubed up pork loin alternated with slices of red onion or other meat and vegetables onto the prepared rosemary skewers. Sauté or grill on a hot griddle for 6 min on each side, with a bit of oil until golden and aromatic. Then baste with a

Storage

Storage Tips:

Store dried rosemary skewers in a dry, dark place.
Use within 6–12 months for the best structural integrity and aroma.
Label with drying date for easy tracking.

when the sautées are done, eat them warm. they are not good for storing. You can make the satée-sticks beforehand and store in the fridge before grilling 1 day in advance. Cover well.