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image of Arrosticini on metal skewers with rosemary

Arrosticini (Abruzzo Lamb Skewers)

Arrosticini are tiny lamb skewers from Abruzzo, cooked fast over charcoal and eaten straight from the grill. The secrets are simple: cut the meat small, keep the fat in, use rosemary as a basting brush, and only salt at the very end.

Equipment

  • Sharp chef's knife
  • Chopping Board
  • Wooden skewers (20cm / 8 inch, soaked in water for 30 minutes before use)
  • Shallow tray or dish (for resting skewers in oil)
  • Fornacella (traditional arrosticini grill) OR cast iron griddle pan OR charcoal BBQ
  • Pastry brush or extra rosemary sprig (for basting)
  • Small bowl (for the basting oil)

Ingredients

For the Lamb Skewers

  • 800 g lamb shoulder or leg bone removed (fat left on)
  • 4 tbsp extra virgin olive oil
  • 3-4 fresh rosemary sprigs
  • Fine sea salt
  • Freshly ground black pepper optional

For basting:

  • 3 tbsp extra virgin olive oil
  • 1 large rosemary sprig

Instructions

  • Soak the wooden skewers in cold water for at least 30 minutes before you start. This stops them burning on the grill.
  • Using a sharp knife, cut the lamb into cubes of roughly 1cm on each side. Do not trim all the fat away - you need some fat in every skewer to keep the meat moist. As you cut, keep the fatty pieces separate so you can thread them strategically.
  • Thread 6-8 cubes onto each skewer, alternating lean pieces with fattier ones. Do not pack them too tightly - leave a tiny gap between cubes so heat can reach all sides.
  • Lay the skewers in a shallow tray. Drizzle the olive oil over them, add the rosemary sprigs, and season with a little black pepper if using. Leave to rest for 30 minutes at room temperature. Do not add salt yet.
  • Mix 3 tbsp olive oil in a small bowl. Dip a rosemary sprig into it. This is your basting brush - the traditional way to add fragrance during cooking without overpowering the meat.
  • Whether you are using a fornacella, cast iron pan, or BBQ, the grill needs to be genuinely hot before the meat goes on. On a charcoal grill, wait until the coals are white and glowing. On a cast iron pan, heat it on high for 3-4 minutes until it just starts to smoke.
  • Lay the skewers on the hot grill. Cook for approximately 1 minute per side, turning with tongs every minute or so. You are aiming for 6-8 minutes total cooking time. The outside should develop a golden-brown crust. The inside should be just slightly pink - not raw, but not grey all the way through either.
  • Every time you turn the skewers, brush them lightly with the rosemary-dipped oil. This adds fragrance without making the meat oily. Do not drench them - a light touch is all you need.
  • When the skewers come off the grill, season them immediately with fine sea salt. This is not optional and it is not negotiable - salt draws moisture out of meat during cooking, which makes arrosticini dry and tough. Salt only at the very end, and eat them straight away.

Notes

  1. Serve with crusty white bread or sourdough, toasted and a glass of Montepulciano d'Abruzzo (or any young, fruity red wine)
  2. Fat ratio is everything. If your lamb is too lean, the skewers will dry out. Ask your butcher specifically for a cut with fat running through it.
  3. Do not over-cook. Arrosticini should be slightly pink inside - around 65-68°C if you are using a thermometer. The moment they go grey all the way through, they lose their texture.
  4. The fornacella or any table top grill is worth buying if you are serious about this dish. Its narrow channel keeps the wooden ends of the skewers away from the heat, which means the sticks do not burn and you can cook 20+ skewers at once.
  5. Arrosticini do not keep. Make them, eat them immediately. Do not reheat.