Arrosticini

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These grilled lamb skewers, also known as arrustelle in the local dialect, are a favorite street food in Abruzzo. Arrosticini was once a staple food for the shepherds who tended their flocks on Abruzzo’s many mountainsides, a way to use up the poorer quality meat that they couldn’t sell. Today, however, they’re a beloved delicacy that uses tender, well-marbled cuts with plenty of fat for a luscious, filling bite.

The simple marinade gives a big boost of flavor to this classic grill. If you’d rather, you can swap in boneless leg of lamb for the shoulder, but keep an eye on the timing to keep the meat from drying out, as the leg, being leaner, will cook faster than the shoulder. These are delicious in their simplicity as is, but a simple gremolata would also be a nice complement.

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Prep Time

75 minutes

Cook Time

4 minutes

Author:

Giadzy

Ingredients

3 tablespoons olive oil

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2 large garlic cloves, peeled and smashed
1 teaspoon Calabrian chili paste

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2 teaspoons red wine vinegar
1 teaspoon dried rosemary, crumbled

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1/2 teaspoon kosher salt
1 1/2 pounds boneless lamb shoulder, cut into 3/4-inch cubes
eight 6-inch skewers

Instructions

In a large bowl, whisk together the oil, garlic, chili paste, vinegar, rosemary, and salt. Add the lamb, tossing to coat, refrigerate and marinate at least 1 hour or up to overnight.
Lightly oil a grill pan and heat the pan over medium-high, or heat up a propane grill between 450 to 500 degrees. Lift the lamb out of marinade and thread the cubes onto the skewers, packing the pieces close to each other.
Grill the skewers for 2 minutes per side for medium-rare, or longer for more well done, if you prefer. Allow the skewers to rest for at least 5 minutes before serving.