Go Back
Smoked Rosemary Grilled Grape Skewers with Burrata Recipe
Ash Tyrrell

Smoked Rosemary Grilled Grape Skewers with Burrata Recipe

I recently tried making smoked rosemary grilled grape skewers with burrata, and wow—what a treat! From the first bite, I was hooked on the way sweet, caramelized grapes meet the creamy richness of burrata. It’s a dish that’s both elegant and surprisingly simple to make
Print Recipe Pin Recipe
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 500 g seedless grapes green or red – choose firm, ripe grapes for sweetness and texture.
  • 2 sprigs fresh rosemary – fresh rosemary adds an aromatic smoky flavor.
  • 150 g burrata – high-quality burrata ensures a creamy luxurious texture.
  • 2 tablespoons olive oil – use extra virgin for richer flavor.
  • Salt to taste – enhances the natural sweetness of the grapes.
  • Black pepper to taste – freshly ground works best for a subtle kick.
  • Skewers wooden or metal – wooden skewers should be soaked to prevent burning.

Method
 

  1. I start by washing the grapes thoroughly, making sure to remove any stems. Then, I pat them dry with a clean kitchen towel. Dry grapes caramelize better on the grill, so don’t skip this step.
  2. If you’re using wooden skewers, I always soak them in water for at least 30 minutes to prevent burning. Metal skewers don’t need soaking but are just as effective.
  3. Next, I finely chop the rosemary and mix it with olive oil, salt, and pepper. This herb mixture infuses the grapes with smoky, fragrant flavor that comes alive when grilled.
  4. I toss the grapes in the rosemary-olive oil mixture, making sure each grape is coated evenly. Even a short marination time helps the flavors penetrate and enhances the grilling results.
  5. Skewering the Grapes
  6. Thread the grapes onto the skewers, spacing them slightly apart for even cooking. I find that overcrowding leads to uneven caramelization, so give each grape some breathing room.
  7. I preheat the grill to medium heat and place the skewers on the grates. Grill them for 10–15 minutes until they’re lightly charred and caramelized. The smell while grilling is irresistible—I often sneak a grape before serving!
  8. While the grapes grill, I slice the burrata in half to reveal the creamy inside. The contrast between hot, smoky grapes and cool, creamy burrata is what makes this dish magical.
  9. Once grilled, I arrange the skewers on a platter with the burrata in the center. A drizzle of olive oil over the burrata adds shine and flavor. I always serve immediately to enjoy the grapes warm and tender.

Notes

  • I always choose firm, ripe grapes for better caramelization.
  • Marinade the grapes briefly—it deepens the flavors beautifully.
  • Serve the skewers right off the grill; the texture and aroma are best fresh.
  • Always buy high-quality burrata—it makes a huge difference in creaminess.
  • Don’t overcrowd the grill; leaving space between skewers ensures even cooking.