Best for: A crowd of little skewers for snacking straight off the grill with drinks.
In Abruzzo, arrosticini are small cubes of lamb threaded tightly on narrow skewers and grilled over a long charcoal canaletta until the edges crisp. A home grill with a tight row of skewers gets you the same effect: salty, crisp-edged, and eaten by the dozen.
Grill: Direct high heat; 500°F, ideally over charcoal in a tight row. Equipment: Grill, 25 to 30 thin wooden skewers (soaked) or narrow metal skewers, tongs, rosemary sprig.
Ingredients
Marinate: 30 minutes. Total: 1 hour 3 minutes.
Lamb
- 1 1/2 lb boneless lamb shoulder or leg, with some fat, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
To serve
- 2 sprigs fresh rosemary
- 1 lemon, cut into wedges
- Grilled bread slices (optional)
Directions
Toss the lamb cubes with the olive oil, salt, and black pepper and let them stand for 30 minutes. Meanwhile, soak the wooden skewers in water if using.
Thread the cubes tightly onto the skewers, about 8 to 10 cubes per skewer, packing them close so they cook as one piece.
Heat the grill to 500°F, arranging the coals or burners so the skewers can sit in a tight row over direct heat.
Grill the skewers for about 2 minutes per side, turning all four sides, until the edges are crisp and browned and the lamb is just cooked, 145°F with the fat rendered at the edges.
Brush the skewers with olive oil using the rosemary sprigs and sprinkle with a pinch more salt.
Serve immediately on a warm platter with lemon wedges and grilled bread if using. Eat them hot, straight off the skewer.
Grilling tip: Keep the cubes small and packed tight — loose, large cubes steam instead of crisping at the edges.
