Arrosticini - Italian Lamb Skewers
Traditional arrosticini are tiny Abruzzese lamb skewers seasoned simply and grilled hot and fast. Learn how to make this iconic Italian street food at home.
Servings: 80 skewers
Calories: 21kcal
Ingredients
- 2 kg lamb shoulder (or leg)
- Salt & pepper
Instructions
- Soak around 100 wooden skewers in water for around 1 hour. This will help when they're being cooked, avoiding overly burnt skewers.
- Cut the meat and fat into small 1½cm ½-inch cubes
- Thread each skewer with around 6-8 pieces (around 25g). Ensure that at least two pieces are fat cubes - the fat ensures juicy results and encourages smoke on the grill for the authentic flavour.2kg should create around 80 skewers.
- Heat your grill - you can use coals or a gas/electric BBQ.
- Grill the skewers in batches of around 15-20 and serve hot.
- You can make a foil tent to keep them warm or just ensure everyone is ready to "get 'em while they're hot".
Notes
- Serve immediately – arrosticini are best straight off the grill; they don’t need sides and rarely wait around
- Leftovers – uncommon, but if needed, wrap tightly and refrigerate; reheat briefly or eat cold
- Make ahead – skewers can be prepared uncooked up to 24 hours in advance, or frozen; keep unseasoned and salt during cooking
Nutrition
Calories: 21kcal | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 10mg | Sodium: 11mg | Potassium: 45mg | Calcium: 2mg | Iron: 0.3mg