Grilled rosemary lamb kebabs with anchovy salsa verde

Grilled rosemary lamb kebabs with anchovy salsa verde

Serve this all-star Mediterranean favorite, Seamus Mullen's spicy-juicy lamb kebabs for a perfect grilled dinner. Touched by a hint of rosemary and paired with a zingy anchovy salsa verde, this dish is something really out of this world!

Grilled rosemary lamb kebabs with anchovy salsa verde

Serve this all-star Mediterranean favorite, Seamus Mullen's spicy-juicy lamb kebabs for a perfect grilled dinner. Touched by a hint of rosemary and paired with a zingy anchovy salsa verde, this dish is something really out of this world!
USMetric
4 servingservings

Ingredients

Mint and parsley salsa verde
  • ½ cup 120 ml fresh mint
  • ½ cup (¼ oz.) 120 ml (8 g) fresh parsley
  • 1 oz. 28 g anchovies, fillets
  • 2 tbsp 2 tbsp capers, drained (optional)
  • 2 tbsp 2 tbsp pine nuts
  • 1 1 lemon, the zestlemons, the zest
  • 1 1 garlic clovegarlic cloves
  • ½ tsp ½ tsp red pepper flakes
  • ½ cup 120 ml olive oil, extra virgin
  • 1 pinch 1 pinch coarse sea salt
Lamb kebabs
  • 8 8 fresh rosemary stems
  • 1½ lbs 650 g lamb, fillet, cut into 1-inch cubeslamb, fillets, cut into 1-inch cubes
  • 1 (18 oz.) 1 (500 g) eggplant, trimmed and cut into 1" (2.5 cm) pieces
  • coarse sea salt and ground black pepper
  • 1 1 lemon, the zestlemons, the zest
  • ¼ cup 60 ml olive oil, extra virgin
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start with the salsa verde. In a food processor, combine the mint, parsley, anchovies, capers, pine nuts, lemon zest, garlic, and red pepper flakes and pulse until finely chopped. With the machine running, add the olive oil in a slow, steady stream. Process until smooth. Season with salt.
  2. Preheat a grill to medium-high.
  3. Strip the leaves off the rosemary stems, leaving only the leaves at the tops. Coarsely chop the plucked leaves. You could also skip this step and use metal skewers instead.
  4. Season the lamb and eggplant all over with salt and pepper. Zest the lemon directly on top and sprinkle with the rosemary. Drizzle with olive oil and toss until evenly coated. Skewer the lamb and eggplant onto the rosemary stems (or metal skewers), alternating the pieces.
  5. Grill until nicely browned, about 2 minutes per side for medium-rare.
  6. Let rest for a few minutes before serving with the salsa verde.

Tip

Turn it into a meal by pairing the lamb skewers with a fresh salad, lemon wedges, and a dollop of full-fat yogurt on the side.

If you don't have access to a grill you could also fry the skewers in a frying pan or grill pan on medium-high heat until the eggplant is soft and the meat is browned.

About the recipe

This recipe is part of a collaboration with Seamus Mullen and comes from his book "Real Food Heals". Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

Recommended special equipment

  • Blender or food processor
  • A grill

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3 comments

  1. 4 comments removed
  2. Victoria
    I made this the other day for the family and we all really loved it! I used a grassfed lamb roast rather than making kebabs. I didn't include the eggplant due to allergy. I also didn't add the salt to the salsa verde as it tasted salty enough from the capers (salted not brined) and the anchovies. Please don't be put off by the anchovies, they make the dressing more complex and you don't notice any fishiness at all (admittedly, I love anchovies so no problem here). This really is a cracker of a recipe. It's perfect for your Australia Day BBQ or any other day you want something a little more spesh. Thanks for such a delicious recipe! Certainly a keeper :D
  3. noelene.chippindall
    I made this using lamb chops. The salsa verde was delicious with it. I also added a green salad, some sweet potato fries and yoghurt. Not Keto but not overly high in carbs either. Will make again for sure. Great for BBQ’s in Australian summer
  4. 1 comment removed
  5. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

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