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!
4 servingservings


Mint and parsley salsa verde
  • ½ cup 120 ml fresh mint
  • ½ cup (1 oz.) 120 ml (30 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
This recipe has been added to the shopping list.


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.


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

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Enjoy losing weight (16:8) #1

If you want to lose weight while still enjoying amazing food, we’ve got the perfect meal plan for you.

To help turn you into a fat-burning machine, we’ve decided to employ intermittent fasting (16:8) in this week’s meal plan. This means your first meal will be at lunch — but feel free to drink coffee, tea, and of course, water throughout the day.

This mouth-watering ketogenic menu will keep you way below 20 grams of carbs per day. It includes some popular budget-friendly meals, such as our No-bean keto chili and Crispy tuna burgers, plus a few more elevated meals like our
Ribeye steak with loaded cauliflower mash.

Remember, you can always swap pricey ingredients such as ribeye with cheaper protein options such as chicken thighs or pork chops. Just make sure to adjust the cooking time as needed.

By skipping breakfast, you’ll automatically save money that you could potentially spend on higher-quality ingredients such as grass-fed beef and organic eggs — a good investment for your body, the animals, and the environment.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.


  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!

Leave a reply

Reply to comment #0 by