Entree: Italy – Abruzzo – Arrosticini (Abruzzo Lamb Skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 2 lb (900 g) lamb shoulder or mutton, trimmed and cut into 1/2 in (1.2 cm) cubes
- 12–16 long metal skewers (or 20–24 bamboo skewers, soaked if using bamboo)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) coarse sea salt, plus more to finish
- 1/2 tsp (1 g) freshly ground black pepper (optional)
- 1 small sprig fresh rosemary, leaves finely chopped (about 1 tsp / 1 g) or NULL
- Lemon wedges for serving
- Warm crusty bread for serving (optional)

Instructions

1. Prepare the meat: pat lamb cubes dry and thread tightly onto skewers in a single line (traditional arrosticini have small cubes placed close together), leaving a little handle free at one end.
2. Preheat a charcoal grill or high-heat gas grill until very hot with a bed of embers or direct high heat; you want strong radiant heat to char quickly.
3. Lightly brush skewers with olive oil and season with a little coarse salt and pepper. If using rosemary, sprinkle a pinch onto the meat before grilling.
4. Grill the skewers directly over the hottest part of the fire for 2–3 minutes per side, turning frequently so all sides get quick searing and a light char; total cook time will be about 6–8 minutes for medium, longer if you prefer well done.
5. Remove from the grill, immediately sprinkle with a little more coarse sea salt, drizzle with a little extra-virgin olive oil, and serve hot with lemon wedges and bread on the side.
6. Eat straight from the skewer or slide meat onto plates; arrosticini are best served immediately while still smoky and steaming.