Grilled Fresh Figs on Rosemary Skewers

“This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.”

Ingredients Nutrition


  1. Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
  2. Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
  3. Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
  4. Drain the stems and pat them dry with paper towelling.
  5. Skewer 2 fig halves crosswise on each rosemary stem.
  6. Arrange the skewers on a plate with the cut sides of the figs facing up.
  7. In a small bowl, mix together honey and lemon juice.
  8. Brush the honey/lemon mixture over the cut side of the figs.
  9. Preheat the broiler or grill to medium-high.
  10. Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
  11. Sprinkle evenly with the reserved rosemary leaves and some black pepper.
  12. Serve on the skewers while still hot.

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