Arrosticini are traditional Italian skewers of mutton or lamb grilled over a flame and served hot. Originating from the Abruzzo region, they’re known for their rich, savoury flavour and tender texture. They are a popular street food and often enjoyed at social gatherings.
- 800 grams of mutton or lamb brisket
- 4 grams of sea salt
- Pepper to taste
- Cut the meat into roughly one-centimetre (0.4 inch) cubes. Don’t be overly concerned about precision here, as the charm of a homemade arrosticino lies in the variation of the pieces.
- Thread the meat onto the skewers, alternating between pieces of fatty and lean meat until you have a skewer that is about 20 cm (8 inch) in length.
- Now, it’s time to fire up your barbecue. Once it’s ready, place the lamb skewers onto the barbecue and cook them for approximately 10 minutes. Remember to turn them at least four times during the cooking process to ensure all sides are evenly cooked.
- As the arrosticini near completion, generously season them with salt and pepper and wrap them in foil to keep them hot.
- Serve the arrosticini alongside a slice of white bread drizzled with fine extra-virgin olive oil.
- Remember, arrosticini are best enjoyed using your hands, no need for a knife or fork!
Arrosticini is ideally made using forequarter cuts: belly, shoulder, neck, back, and brisket.
This dish is best enjoyed immediately after preparation. If necessary, it can be stored in a refrigerator within a sealed container for a maximum of two days.
Freezing is not recommended.
Take care not to overcook the meat, as it would result in a rubbery texture due to excessive fluid loss. During the cooking process of Arrosticini, ensure the flame is not too high to avoid burning or drying them out.
The meat for Arrosticini should contain a fat content equivalent to a quarter (25%) of its weight; this is crucial to prevent the meat from becoming overly dry and subsequently tough during cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Meat
- Method: Barbeque
- Cuisine: Italian
Keywords: meat, traditional recipe, barbeque, summer recipe, grilled lamb