Arrosticini – Abruzzese lamb skewers

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This arrosticini recipe makes a sublime barbecue dish for summer. These simple lamb skewers frequently grace dinner tables in the region of Abruzzo, which is famous for its host of lamb dishes.

First published in 2018

Ingredients

Metric

Imperial

Arrosticini

  • 700g of lamb shoulder, or mutton, diced into 2–3cm cubes
  • 1 sprig of rosemary
  • olive oil
  • sea salt
  • freshly ground black pepper

Equipment

  • Skewers 8
  • Barbecue or chargrill pan

Method

1
Place the lamb in a bowl with the rosemary and olive oil and season with salt and pepper. Mix well and set aside while you preheat a barbecue for direct cooking
2
If using wooden skewers, leave to soak in cold water for at least 20 minutes, to prevent them burning during cooking
3
Thread the lamb onto the skewers neatly, ensuring an even distribution between fat and meat
4
Once the coals in the barbecue have turned an ashy white, cook the skewers for 2–3 minutes, turning them halfway through
5
Serve hot with pepperoncini and crusty bread with good quality olive oil

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