Arrosticini – Italian Lamb Skewers

By Lee Jackson ↣ Published on: May 26, 2026

Last Updated: February 11th, 2026↣0 Comments↣

Simplicity is the way with Arrosticini, nothing more than juicy lamb skewers, charred to perfection on the grill. From the mountains of Abruzzo, these addictive skewers have become somewhat of an obsession. Will you be able to resist ‘just one more’…?

Jump to Recipe

Traditional Abruzzese arrosticini cooked on a narrow grill

Arrosticini are traditional Abruzzese lamb skewers served across this often overlooked yet breathtakingly beautiful region of Italy. They have become more than a simple obsession in my household. They're impossibly simple in construction, yet so accomplished in flavour and texture. The perfect food for gatherings, these tiny skewers have so much flavour and are completely addictive.

As grill-master, my collection of stripped skewers is invariably the largest as I simply can't say no to a few sneaky portions as I cook! What makes this so adored is that these skewers are essentially cubes of lamb seasoned with salt & pepper. Couldn't be more simple.

This recipe is part of my curated Italian Collection and also a key recipe from my Regional Italian Hub, where you'll find traditional dishes from all corners of Italy.

What's Ahead?

Uncooked arrosticini skewers with raw lamb and fat cubes threaded onto sticks

What are Arrosticini?

Arrosticini are a regional dish from Abruzzo, east of Rome, in the Maiella National Park. Abruzzo is a rugged, mountainous region that stretches to the eastern coast. Arrosticini are commonplace throughout the region due to the abundance of lamb.

The dish consists of small cubes of lamb threaded onto skewers - they're similar to Asian satay in that they're not chunky like a Middle Eastern kebab. It's for that reason that as a diner, you're strongly encouraged to eat many many arrosticini. Who am I to argue?

They're super easy to make yourself at home and cook very quickly. Trust me, you'll have a steady group of 'lingerers' by the grill as they sizzle, waiting for the just-cooked skewers, when they're at their best. Having spent time living in Abruzzo, I never tired of arrosticini, and lost count at just how many hundreds (or thousands) I've consumed. This is one of my most favourite Italian dishes.

Why You'll Love Them

The simplicity of arrosticini brings to life the ethos of Italian cooking. Quality ingredients cooked simply with no extraneous ingredients. It doesn't come more simple than lamb, salt and pepper.

They're addictive - I can't begin to tell you just how competitive people become when I'm cooking arrosticini. Children, adults, pets can't get enough! You won't be able to stop at a couple, I always underestimate how many to prepare, thinking 'that's a lot!', yet they always last only a matter of minutes!

A lamb shoulder sits alongside a bundle of wooden skewers. Ready to make Italian arrosticini.

Stuff You'll Need

Here's the great news, arrosticini don't require a lot of ingredients. Here's what you'll need to make the magic.

Lamb - I use either leg or shoulder, we use both the meat and fat
Salt & pepper - In Abruzzo, it's mostly only salt used, but I like a little pepper too. I once dipped a skewer into a small bowl of Parmigiano Reggiano in a restaurant in Abruzzo and received an absolutely HORRIFIED look from our waitress - so, salt & pepper it is. :)
Skewers - not strictly an ingredient, but wooden skewers are essential, buy enough to use up all the lamb.

Step by Step

Again, simplicity is the key to this dish - Here's how...

Soak the skewers - for 1 hour in water to help avoid them being burned on the grill.
Cut the meat - Cut your lamb into 1½cm / ½-inch cubes. Do the same with pieces of fat too.
Make the skewers - Thread around 6-8 cubes of lamb, make two of these pieces fat. The fat helps keep the meat juicy and when rendering will create smoke on the grill for that quintessential arrosticini flavour.
Grill in batches - over a hot BBQ grill - keep the ends away from direct flame as they can easily burn and disintegrate. Grill for 1-2 minutes and turn for a further 1-2 minutes. Sprinkle generously with salt & pepper as they cook.

Serve hot, direct from the grill. Make a makeshift tent with foil to keep the arrosticini hot if you like. Or just announce a new batch and watch them disappear immediately.

Grilled arrosticini lamb skewers charred over hot coals

Making Expert-level arrosticini

If you're a complete convert and want to take your arrosticini making to the next level, you should seriously consider three pieces of equipment.

Cubo skewer maker - This simple contraption helps create uniform skewers and makes scaling up easy by preparing several at once. A grid holds the skewers in place so you can layer the meat neatly, then slice through set slots to form evenly sized pieces. It’s especially useful when making arrosticini for a crowd, and while I picked up a similar version from Aldi, traditional models are easy to find online. Shop for a cubo maker →
Arrosticini Grill (Fornacella) - This thin charcoal grill is the same depth as the meat on the skewers, allowing for efficient cooking while protecting the sticks from burning. An Asian satay grill works in much the same way, with charcoal adding an extra layer of smoky flavour. Shop for an Arrosticini Grill →
Arrosticini Jug - many shops in Abruzzo sell terracotta jugs that house the skewers. The jug sits at an angle to help you reach your next skewer. Most jugs feature the word 'Arrosticini' painted on the side. Shop for an Arrosticini Jug →

Serving & Storage Suggestions

Serving is simple - they should be served immediately. I always have grand plans of making dishes to accompany, but nobody cares in the moment. All they want are the skewers of meat. I've abandoned any sides, this is a recipe where they're the star of the show, nothing else.
Leftovers - I'm not being lazy here, there are never any leftovers. If there are one or two left, I'm offended first, but then I'll eat them - even if I'm packed full! If you have some left, wrap them tightly and refrigerate. Heat in a microwave for 30 seconds or so or eat cold.
Make in advance - You most certainly can prepare arrosticini in advance (uncooked) and refrigerate for up to 24 hours, well wrapped in plastic wrap. You can also pre-freeze (uncooked), just be sure to wrap well and defrost thoroughly before grilling. Both should be unseasoned, you should do that as they cook.

Rustic grilled arrosticini lamb skewers served hot

Ready to get cooking?

I hope you enjoy this delightful and relatively unknown Italian treasure. They're a regional favourite that you'll find all over Abruzzo and loved by everyone. I've been cooking them for years now and they're one of the reasons I love to travel to Abruzzo. Buon Appetito!

Char-grilled Italian arrosticini seasoned simply with salt and pepper

More Italian recipes

If you liked arrosticini, I'm sure you'll love some more of my favourite Italian recipes.

Any Questions? (FAQ)

Have a question? Let me know in the comments.

What cut of lamb is best for arrosticini?

Traditionally, arrosticini are made from lamb shoulder or leg, using both lean meat and pieces of fat. The fat is essential as it keeps the skewers juicy and creates the characteristic smoky flavour as it renders on the grill. The lamb is cut into very small cubes, much smaller than typical kebabs.

Is arrosticini made with lamb or mutton?

Authentic arrosticini are traditionally made with sheep meat, which can range from young lamb to older mutton depending on availability. Outside Abruzzo, lamb is most commonly used and works perfectly well, delivering a milder flavour that suits most home cooks.

How are arrosticini cooked in Abruzzo?

In Abruzzo, arrosticini are cooked over a long, narrow charcoal grill called a furnacella. The skewers sit across the grill so the meat cooks directly over the coals while the wooden ends stay cool. They're cooked quickly, turned once or twice, and seasoned simply with salt.

Can you make arrosticini without a special grill?

Yes. While a traditional arrosticini grill gives the best results, you can cook them on a regular BBQ, grill pan, or even under a hot broiler. The key is high heat, fast cooking, and keeping the skewer ends away from direct flame so they don't burn.

This recipe uses affiliations and may receive a commission based on your activity (link clicks). Learn more.