Abruzzo Lamb Skewers - Arrosticini
Arrosticini Abruzzo are small lamb skewers cooked quickly over fierce heat. Their strength is simplicity: lamb, salt, heat and timing. The pieces should be small enough to cook fast but not so tiny that they dry out before they colour.
At home, the closest result comes from cutting the lamb evenly and using a very hot grill or barbecue. The outside should catch and brown, while the inside stays juicy.
Choosing Lamb for Arrosticini
Lamb shoulder gives good flavour and enough fat to stay moist. Leg can also work if it is not too lean. Trim away large pieces of hard fat or sinew, but keep a little fat because it helps the skewers cook well.
Cut the meat into small cubes of similar size. Uneven pieces are the main reason some parts overcook while others remain underdone.
Ingredients for Italian Lamb Skewers
- 800 g lamb shoulder or leg, cut into small cubes.
- Fine sea salt.
- Black pepper, optional.
- Extra virgin olive oil, used lightly.
- Fresh rosemary, optional, but do not let it burn.
- Bread for serving.
Threading and Cooking the Skewers
Thread the lamb snugly onto skewers without crushing it. If using wooden skewers, soak them first. Metal skewers conduct heat well and help the meat cook evenly.
Cook over high heat and turn often. Arrosticini should not stew on a cool grill. They need direct heat so the edges brown quickly. Salt them as they cook or just before serving.
How to Avoid Dry Lamb
Do not cut the lamb too small, do not use completely lean meat and do not walk away from the grill. Arrosticini cook quickly. Once browned and hot through, serve them immediately.
Serving Arrosticini
Serve with bread and a simple salad or grilled vegetables. The flavour should stay focused on the lamb rather than heavy sauces.
More Regional Italian Recipes
For more central and southern Italian cooking, try Abruzzese Soffioni, Italian Gratin Tomatoes or Fried Panzerotti from Puglia.
