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Rosemary sprig skewers

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Take backyard barbies to the next level with this rosemary sprig skewers recipe. Choose your ingredients, then get threading!

  • Serves12
  • Cook time5 minutes
  • Prep time10 minutes
Rosemary sprig skewers


  • 12 rosemary sprigs
  • 1/2 rockmelon balls, seeded
  • 250g pkt haloumi, cut into cubes
  • 2 Coles Tasmanian Skin Off Salmon Portions, chopped
  • 250g cherry tomatoes
  • 220g cherry bocconcini
  • 4 green olives
  • Basil pesto, to serve
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Pick leaves from the rosemary sprigs, leaving some leaves at one end. Use a melon baller to scoop balls from the rockmelon.
  2. Step 2

    Thread the rockmelon balls, haloumi, salmon, tomatoes, bocconcini and olives onto the rosemary sprigs.
  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 2-3 mins or until lightly charred and the salmon is just cooked through. Drizzle with pesto and serve with lemon wedges.

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