Abruzzese-Style Lamb Skewers

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Arrosticini are one of the most beloved street foods of Italy's Abruzzo region: tiny cubes of lamb threaded on slender wooden sticks and cooked over a blazing charcoal fire until just charred on the outside and juicy within. The seasoning is intentionally minimal—just salt and a kiss of olive oil—so the flavor of the lamb can shine. Served with crusty bread and a squeeze of lemon, they are the soul of any Abruzzese cookout.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 21 gFat
• 7 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 0 gSugar
• 38 gProtein
• 420 mgSodium
• 430 mgPotassium
• 18 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the skewers

• 1 kg (2.2 lb) boneless lamb shoulder, cut into 1 cm (1/2 inch) cubes
• 3 tbsp extra virgin olive oil, plus more for drizzling
• 1 tsp fine sea salt, plus more for sprinkling
• 1/2 tsp freshly ground black pepper
• 1 garlic clove, finely grated (optional)
• 1 tsp fresh rosemary leaves, finely chopped (optional)
• 36–40 thin wooden skewers (about 20 cm / 8 inches long), soaked in water for 30 minutes

For serving

• 1 large rustic loaf of country bread, sliced and lightly grilled
• 1 lemon, cut into wedges
• Extra virgin olive oil, for drizzling
• Coarse sea salt, to taste

Directions

1. If using the optional marinade, toss the lamb cubes in a bowl with the olive oil, grated garlic, rosemary, salt, and pepper. Cover and refrigerate for 30 minutes to 2 hours; traditionally, no marination is used, so you may skip this step for the most authentic flavor.
2. Thread the lamb onto the soaked wooden skewers, sliding 5–7 cubes onto each one and packing them snugly so they hold together on the grill. Aim for roughly 9 skewers per person.
3. Prepare a very hot charcoal or wood fire (a special Abruzzese grill called a fornacella is traditional, but any tight grill grate over high heat works). The coals should be glowing white-hot.
4. Arrange the skewers in a single layer across the grill, packed closely side by side so they support one another. Cook for 2 minutes, then flip and cook 2 more minutes, turning every minute or so for even browning.
5. Sprinkle generously with fine sea salt during the last minute of cooking so it adheres to the sizzling meat. Total cooking time is 4–5 minutes for medium and 6–7 minutes if you prefer them more well done.
6. Transfer the skewers to a warm platter and let rest for 1–2 minutes. The exterior should be lightly charred and crisp while the inside remains tender and juicy.
7. Serve immediately with grilled bread, lemon wedges, and a small bowl of olive oil seasoned with coarse salt for dipping. Eat by sliding the meat off the skewer directly onto the bread, or by squeezing a little lemon over each bite.

Cook’s Notes

• Authentic arrosticini use castrato (sheep meat) or a mix of lamb shoulder and a little fatty pancetta to keep the cubes succulent—trim away heavy silverskin but leave some fat for flavor.
• The skewers must be thin and soaked in water so they don't ignite over the open flame; traditional Abruzzese sticks are made from rough boxwood or seasoned oak.
• The coals must be very hot and free of flames; flare-ups will scorch the outside before the inside cooks. Use a wire grate or arrange skewers shoulder-to-shoulder to seal in juices.
• A traditional accompaniment is 'pane con olio'—warm country bread drizzled with new-press olive oil and sprinkled with salt—or a glass of robust Montepulciano d'Abruzzo.
• If you cannot find lamb shoulder, a mix of leg and well-marbled shoulder produces the best balance of tenderness and flavor; avoid lean cuts like loin, which dry out quickly.

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