Prepare the Skewers:Combine the rosemary, garlic, lemon zest, juice, vinegar, and olive oil in a large bowl; add some salt and freshly ground pepper then whisk well.
Put the meat into a large zip-top bag, pour ¾ of the marinade in, reserving the rest to baste the meat while grilling. Squeeze as much air from the bag as you can; seal and allow the meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.
Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.
Heat grill to high.
Remove the meat from the marinade; discard marinade. Thread the meat on the skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to the desired degree of doneness. Drizzle with Chimichurri. Serve hot or at room temperature.
Prepare the Chimichurri: Finely mince the herbs, garlic, shallot, capers, sun-dried tomato, and anchovy either by hand or in a food processor using on/off pulses. Do not over process. Add the vinegar and oil, whisk or process until well incorporated. Taste and adjust for salt and pepper. (The anchovy will add a certain amount of salt, so don't add until you are done.)
Allow to sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week. Bring to room temperature before serving.