It’s the middle of November and I am still grilling outside as the temperatures have been so mild here in Michigan. However, it’s dark by 6:00 P.M. but because I have an electric grill that I use in my garage I was able to grill these delicious skewers without any problem.
One of my rosemary plants really did well this year considering it is an annual and does not grow into a shrub like in the warmer climates. What I would give to have a perennial rosemary especially when I enjoy using the stems as skewers for grilling – I just love this herb!
Shrimp, Chicken and Prosciutto Rosemary-Lemon Skewers
- 1/2 cup olive oil
- 2 tbsp. fresh rosemary, minced
- 1 tbsp. fresh lemon zest, grated
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tbsp. fresh garlic, chopped
- jumbo shrimp if you can buy it (this time I had to use smaller sized shrimp)
- zucchini, sliced 2-inches thick
- red pepper, cut in chunks
- onion, cut in chunks
- lemons, cut in wedges
- fresh rosemary sprigs
- chicken tenders
- thin slices of prosciutto
Combine the first six ingredients in a small bowl. This was plenty for 8 rosemary skewers. Strip your rosemary sprigs of their leaves except for the very top. Assemble the shrimp skewers; shrimp, zucchini, red pepper, onion, shrimp and finish with a lemon wedge.
Trim the prosciutto of the outside fat. Wrap a piece of prosciutto around each chicken tender. Secure with a rosemary skewer.
Brush some of the marinade over all of the skewers and marinate for an hour before grilling.
Prepare your grill – I heat mine on high for 15 minutes and brush the grate with oil before grilling. Place a piece of foil on the grate where the top of the rosemary skewers will lay so as not to burn the leaves.
Grill about 5 minutes per side and continue to brush with the marinade.
Serve over rice and bon appetit!
Recipe by cookingwithauntjuju.com
Linking this delicious grilled shrimp and chicken/prosciutto rosemary skewers with Fiesta Friday.