Arrosticini

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Making Arrosticini

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1. Soak 20 short wooden skewers in water for 30 minutes.

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2. Toss the lamb and fat with the oil, rosemary, salt and pepper. Thread tightly onto the skewers.

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3. Heat a griddle or grill until very hot.

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4. Cook the skewers for 5 minutes on each side, turning often, until browned and still pink inside.

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5. Serve at once with the bread.

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Related guide: Prep, cook and total time.

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Tips for Success

• Soak the skewers so the ends do not burn.
• Include some fat for juice.
• Do not overcook, as lamb dries out quickly.

Some Background

Arrosticini are small, thin skewers of lamb, a food of Abruzzo, grilled over charcoal and eaten by the dozen. The lamb is cut into cubes no bigger than a thumbnail, which is what makes them cook in minutes and stay juicy.

Thread the lamb onto short wooden skewers, tightly packed, and alternate lean pieces with a little fat. The fat bastes the meat as it cooks. Soak the skewers in water for 30 minutes or the ends will burn. Season only with salt and olive oil, and perhaps a little rosemary, since the flavour of the lamb carries the dish.

Grill over very hot coals or on a hot griddle for about 5 minutes a side, turning often, until browned and still pink in the middle. Salt them as they come off. Eat them hot, straight from the skewer, with bread and a glass of red wine. Do not overcook, as lean lamb dries out quickly.

Good Alongside

Crusty bread · Red wine · Roasted peppers

Sides from the same cuisine on this site: Rosemary Focaccia, Tuscan Panzanella, Creamy Parmesan Polenta.

Questions About Arrosticini

Arrosticini Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high; where a line offers a choice of foods, only one of them is counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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