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This arrosticini recipe makes a sublime barbecue dish for summer. These simple lamb kebabs frequently grace dinner tables in the region of Abruzzo, which is famous for its host of lamb dishes.
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Place the lamb in a bowl with the rosemary and olive oil and season with salt and pepper. Mix well and leave to marinate for at least 1 hour
2
If using wooden skewers, leave to soak in cold water for at least 20 minutes, to prevent them burning during cooking
3
Once marinated, thread the lamb onto the skewers neatly, ensuring an even distribution between fat and meat
4
Traditionally the arrosticini should be cooked over coals for a lovely smoky flavour, but they can be cooked in a smoking hot griddle pan if it’s not barbecue weather. Cook for 2–3 minutes, turning the skewers over halfway through
5
Serve hot with pepperoncini and crusty bread with good quality olive oil
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Arrosticini – Abruzzese lamb kebabs
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