If you are fortunate enough to live in a mild climate where the rosemay grows as big as shrubs, the rosemary stems can be your skewer. If not, use ordinary skewers and pierce the ends of your meat and veggies with smaller rosemary sprigs.

Rosmarinus officinalis
Common Name: Rosemary, Common,

Rosmarinus officinalis 'Gorizia'
Common Name: Rosemary, Gorizia,

Rosmarinus officinalis
Common Name: Rosemary, Arp

If using rosemary stems as your skewer, you may wish to whittle a point on the end of your stem with a knife to make a nice piercing point. Alternately pierce the meat and assorted vegetables onto the stem, leaving about 3" of rosemary leaves exposed at the top of the skewer. (If using ordinary skewers and smaller sprigs of rosemary, go ahead and make the skewer, then stick the rosemary sprigs down along each end of the skewer with about 2" of rosemary leaves showing.)

You may wish to make these ahead of time and let them absorb the herb flavor for several hours in the refrigerator. Cook over medium heat on a gas or charcoal grill until meat is done.