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Tough woody rosemary stems make wonderful and flavorful skewers for the BBQ. The first trick is to take care to get thick woody stems and not fresh soft stems.

See the difference in the photo above? That top rosemary branch is what you’re looking for.

Trick number two is to soak the rosemary stems in water for at least 20 minutes before grilling. This will prevent the stems from burning to a crisp before the food you have skewered on them is cooked.

Finally, trick number three is to put foil down on the grates of the grill, under the rosemary leaves at the top of the skewers to keep them soft, fresh, and char-free.

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