Grilled Rosemary Skewers: Using the Stems as Skewers

27 Aug 2026

A simple technique for using rosemary's own woody stems as skewers, infusing flavor directly into grilled chicken, shrimp, or vegetables.

Rosemary's woody stems are sturdy enough to double as skewers, which is a small trick that looks a lot more impressive at a dinner party than it actually is to pull off. The stem infuses flavor directly into whatever's threaded onto it as it grills.

Grilled Rosemary Skewers

Prep time: 20 minutes, plus marinating | Cook time: 10 minutes | Serves: 4

Ingredients

8 to 10 sturdy rosemary sprigs, about 8 to 10 inches long
1.5 lbs boneless chicken thighs, cubed (or shrimp, or firm vegetables like zucchini and bell pepper)
3 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped (from a spare sprig)
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

Instructions

Select rosemary sprigs that are relatively straight and at least 8 inches long, with enough woodiness to hold their shape when skewered.
Strip most of the leaves off each sprig, leaving a small tuft of leaves at the top end and reserving the stripped leaves for the marinade. Trim the bottom end of each stem to a point with a knife, like sharpening a pencil, to make threading easier.
In a bowl, whisk together the olive oil, garlic, chopped rosemary, lemon juice, salt, and pepper. Add the chicken (or shrimp or vegetables) and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
Thread the marinated pieces onto the rosemary stems, pushing gently and rotating slightly if the stem meets resistance - a small pilot hole poked with a skewer or toothpick first can help if the stems are particularly tough.
Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the chicken is cooked through (or shrimp is opaque, or vegetables are tender and charred in spots).
Serve directly on the rosemary stems.

Notes

If a rosemary stem is too thin or fragile to hold up, use a metal or soaked wooden skewer instead and simply tuck a few whole rosemary sprigs onto the grill alongside for aroma.

Choosing the Right Stems

Look for the thicker, more mature stems on a rosemary plant rather than soft new growth, which will bend or snap rather than skewer cleanly. If your plant doesn't have stems sturdy enough, this is a good opportunity to combine the technique with a light prune, taking the toughest stems for skewers.

What to Skewer

Chicken thighs hold up particularly well to grilling and stay juicy, but shrimp, cubes of firm white fish, lamb, or a mix of vegetables like zucchini, bell pepper, and red onion all work. Mixing protein and vegetables on the same skewer is fine as long as pieces are similar in size so they cook at roughly the same rate.

Why This Technique Works

As the rosemary stem heats on the grill, the residual oils in the wood release a subtle smokiness and herbal aroma into whatever's threaded on it - a more direct infusion than simply tossing loose rosemary into a marinade. It's a genuinely functional technique, not just a visual trick, even though it also happens to look striking on a plate.

For more inventive and everyday ways to use rosemary, see the complete rosemary guide.