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Arrosticini served
Traditional Abruzzese grilled lamb skewers

Arrosticini (Lamb Skewers)

Author: Flavelo
Recipes Main Courses
Iconic dish of Abruzzo region, triumph of minimalism. Essence of Arrosticini is tiny, bite-sized cubes of lamb, where meat to fat ratio is critical (approx 20-25% fat needed). Not marinated to death, flavoured by smoke and its own fat. In Italy cooked on special long grill (canala) so skewer ends don't burn, but doable at home with a little care.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Thin wooden skewers
  • Sharp knife
  • Grill

Instructions

1 ✓

Cut meat into very tiny, 1.5-2 cm cubes. Don't trim off fatty parts, leave on meat!

Tip: Fat renders out during cooking, lubricating and flavouring meat. Without fat it will be dry.
2 ✓

Mix oil, garlic, pepper, and rosemary. Toss meat in it for 1-2 hours.

Tip: Original recipe often has no marinade, just meat and salt, but this version ensures flavour experience at home.
3 ✓

Soak skewers in water, then thread meat tightly.

Tip: Here - unlike other shish kebabs - cubes must be tight against each other to retain moisture.
4 ✓

Cook on hot grill quickly, turning continuously, for total approx 5-6 minutes.

Tip: Goal is quick searing. If cooked slowly, it dries out.
5 ✓

Sprinkle salt only at very end when serving!

Tip: If salted beforehand at this small size, salt draws out water immediately (drying).

Recipe FAQ

Why cut so small?
Because we flash fry, so you get crust and juicy inside in one bite.
Can I cook in oven?
You can, but smoky taste will be missing. Use grill function and rack.

Ingredients

  • 1 kg Lamb (shoulder or leg, with fatty parts)
  • 50 ml Extra virgin olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 sprigs Fresh rosemary
  • 2 cloves Garlic (crushed, for marinade)
  • 20 pcs Wooden skewers (shorter type)