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Mixed Grill with Salsa Verde Gluten-Free Recipe

Note: The steak’s total cooking time depends upon its thickness: for a 1-1/2-inch-thick cut, 7 to 10 minutes for medium rare, about 12 minutes for medium, and about 13 minutes for medium-well. Also, FYI, you’ll need 6 skewers for the fish.
Servings 6


  • 1/2 cup olive oil
  • Finely chopped leaves from 4 sprigs rosemary
  • 1 pound swordfish, cut into 1-1/2-inch cubes
  • Kosher salt
  • 6 jumbo shrimp shells on
  • 1 (1-pound, 1-1/2-inch-thick) rib-eye, New York, or T-bone steak
  • 1 pound gluten-free sweet Italian sausage links
  • 6 lamb chops
  • 1 recipe Salsa Verde (below)


  1. Preheat the grill to high. If using wooden skewers, soak the skewers in water for 20 minutes.
  2. In a small bowl, combine the olive oil and rosemary. Reserve.
  3. Thread 3 to 4 cubes of swordfish onto each skewer. Brush with the rosemary oil and season with salt. Brush the remaining rosemary oil onto the shrimp, steak, sausage links, and lamb chops and season with salt.
  4. Working in batches if needed, grill the seafood and meat in one layer, flipping halfway through cooking. Cook the swordfish for about 6 minutes total and the shrimp until opaque, about 5 minutes. Check the steak after about 7 minutes for medium-rare (see the note at left for cooking times) and the sausages after 8 minutes. Lamb chops are medium-rare in 5 minutes; add another 30 seconds if you prefer medium.
  5. To serve, place the mixed grill on a large serving platter or cutting board along with the salsa verde.