One of the great aspects of social media is the ability to meet a variety of different people. One group of people I met was from Bushnell Garden Nursery, just up the road in Granite Bay. Not only did they remedy my black thumb when it came to producing meyer lemons on my lemon tree (I thought my lemon tree was a lemon). They recently tweeted about a BBQ Rosemary bush that was great for creating BBQ skewers. Here's their tutorial on how to do it:
Rosemary BBQ SkewersThe piney aromas of rosemary in the late summer pair well with outdoor BBQ’s. This herb is a wonderful addition to focaccia bread, lamb roasts and chicken dishes. However, rosemary is also one of the few herbs that double duty as both a flavoring and as a skewer.
Using rosemary as skewers adds flavor to roasted or grilled meats and vegetables. Try skewering chicken with cherry tomatoes and Greek olives, or lamb with eggplant and bell peppers or even chunks of feta cheese. We sell all these plants and they can be welcome additions to any home garden! We also carry long-stemmed rosemary in our Bushnell Gardens Nursery they are ideal for making BBQ skewers. This plant will thrive in the worst soil, full sun and reaches a height of 2-3 feet with a 5-foot radius. Our 5-gallon plant sells for $26.98, we do carry smaller plants and prices vary.
Select rosemary sprigs 6 to 8 inches long with a woody stem. Look for the place on the stem where it goes from being soft, green & pliable to more rigid & woody. With one hand, grasp the sprig at this spot while stripping the leaves downward from the woody part with the other hand.
To make your skewer, whittle the end of the rosemary sprig to a slight point or pierce the meat through with the tip of a paring knife. Then thread the meat onto the woody stem. To prevent the rosemary sprigs from burning, they can be wrapped in foil before cooking. We, however, are not that finicky.
Once your skewers are all prepared, they can be grilled outdoors (charcoal or mesquite briquettes lend a wonderful smoky flavor) or on the stove top using a grill pan. Three to five minutes per side allowed the meat to sear and just cook through for medium doneness. They can also be roasted in a 400-degree oven for 10 to 15 minutes. Serve with pita bread and a green salad for an easy spring or summer dinner.
5255 Douglas Blvd Granite Bay, CA 95726 (916) 791-4199