Prep 5 mins
Cook 0 mins
A great way to lightly flavor your chicken, lamb, pork or beef from the inside. Anything that can be "skewered" will have a little extra flavor. The possibilities are endless. This is one of many choices. Check out my others.
- 1⁄4 cup white wine
- 1⁄8 cup olive oil
- 3 garlic cloves, crushed
- 2 tablespoons fresh rosemary, chopped
- 12 -24 wooden skewers
- Mix marinade and pour into a a small cookie sheet pan to ft the wooden skewers.
- Soak the skewers in liquid for one hour.
- Then skewer your choice of food cook on the grill or indoors if you prefer. A little trick so the skewers don`t burn is to hang them over the edge of the grill or wrap them in foil.
I love the idea of marinating your skewers! This did up the flavor for some Teriyaki Salmon. Thanks Rita!
Talk about a hit! Made this for Mother's Day and my mom just loved it. Thanks Rita for such a great idea and recipe. Made and reviewed for Asia's Let's Get Skewered Tag Game 2008.
I used this for Chargrilled New Potato Skewers and they were indeed very good. For each potato I skewered, the rosemaries get pushed back as well so I find myself rubbing again the mixture to the skewer just to be sure hence, the rosemaries can be seen in between the potatoes. They really did up the flavor of simple but wonderful skewer recipes and it's a nice change instead of just presoaking skewers in water. Thanks for sharing this, Rita! :) Made and reviewed for Asia's Let's Get Skewered Tag Game 2008.