Got this recipe from a 2001 issue of Mary Engelbreit’s Home Companion; it’s a clever way to infuse rosemary flavor by using actual rosemary stems as skewers. I just meddled with the marinade to give it more oomph.
Let’s prepare the MARINADE first:
1/2 cup olive oil
1/4 cup fresh orange juice
1 tbsp. Balsamic vinegar
1 clove garlic, crushed
1 tbsp. fresh rosemary, chopped
1 tsp. salt
2 tbsp. soy sauce
2 tbsp. fresh lime juice
6 white button mushrooms
12 oz. Halibut, skinned, cut into 2 inches (or tuna)
1 small yellow zucchini, cut into 1/2 inch slices
2 tomatoes, cut into thick chunks
1 each of green, yellow, orange, and red peppers, cut into chunks
2 lemons, cut into thick wedges
10-12 pieces of sturdy Rosemary stems
1. Combine marinade ingredients into a glass bowl. Toss halibut with 3/4 of marinade. Refrigerate for at least 1/2-1 hour. Set aside rest of marinade.
2. Toss squash, tomatoes, mushrooms, red, and orange peppers into a large bowl with the rest of the marinade.
3. Start the fire. To make Rosemary skewers, pull off all but a topknot of the leaves from the stem and whittle the end into a point. Thread the skewers, alternating halibut, vegetables, and some of the lemon wedges.
4. Grill the kabobs for 4-5 minutes on each side.