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Arrosticini
Category
Meat
Prep Time
75 minutes
Cook Time
4 minutes
Ingredients
-
3 tablespoons olive oil
- 2 large garlic cloves, peeled and smashed
-
1 teaspoon Calabrian chili paste
- 2 teaspoons red wine vinegar
-
1 teaspoon dried rosemary, crumbled
- 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.
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