Abruzzo Lamb Skewers - Arrosticini
Arrosticini are one of the most iconic foods of Abruzzo. These simple lamb skewers come from the pastoral heart of the region, where sheep farming has shaped both landscape and cooking for centuries.
This is mountain food at its most honest. Cubes of lamb, threaded onto skewers and grilled over charcoal. No marinades, no heavy seasoning — just good meat, salt, and fire.
Ingredients ( Serves 4 )
1 kg lamb leg or shoulder (with a little fat attached)
Fine sea salt, to taste
1–2 tbsp extra virgin olive oil (optional, for brushing)
To serve:
Slices of rustic Italian bread
Extra virgin olive oil
Method
Trim the lamb, removing any large sinew but keeping some fat for flavour.
Cut the meat into small cubes, about 1–1.5 cm in size. Try to keep them even so they cook uniformly.
Thread the cubes tightly onto metal skewers, pressing them close together.
Preheat a charcoal grill until very hot. Traditionally, arrosticini are cooked over a narrow barbecue called a fornacella, but any grill will work.
Place the skewers over the heat and cook for 8–10 minutes, turning regularly.
Sprinkle with fine salt just before or immediately after removing from the grill.
Serve hot, straight from the skewers, with bread and a drizzle of olive oil if desired.
Tips and Variations
Use lamb from the leg or shoulder — it should be tender but not too lean.
Do not overcook; the meat should stay juicy.
Salt only at the end to avoid drawing out moisture.
Cook over charcoal if possible for authentic flavour.
History of Arrosticini
Arrosticini originated in the mountainous areas of Abruzzo, particularly around Pescara and the province of Teramo. Shepherds would use smaller cuts of lamb, skewering them and cooking them over open fire while tending their flocks. Over time, this practical meal became a symbol of Abruzzese identity and is now found at festivals and family gatherings throughout the region.
