🇮🇹 Italy · Food
Arrosticini (Abruzzese Lamb Skewers)
By eatmundo · July 7, 2026
Discover Arrosticini, the beloved street food of Abruzzo, Italy. These delectable skewers feature small, succulent cubes of lamb, perfectly grilled and seasoned simply with salt. Enjoy their smoky flavor and tender texture, a true taste of central Italian tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the lamb: Take 500 grams of boneless lamb (traditionally, shoulder or leg, but a mix of lean and fatty parts is ideal for flavor and tenderness). Cut the lamb into small, uniform cubes, approximately 1-1.5 cm (about 0.5 inch) in size.
- 2
Skewer the lamb: Thread the lamb cubes onto wooden skewers (about 20-25 cm long, specific for arrosticini). Aim for about 5-7 cubes per skewer, alternating between lean and fatty pieces if possible. The small size of the meat pieces allows for quick cooking and ensures tenderness.
- 3
Season the skewers: Lightly brush the skewered lamb with a tiny bit of olive oil (optional, but helps with searing) and season generously on all sides with 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper.
- 4
Preheat the grill: For authentic arrosticini, a specialized charcoal grill called a "furnacella" is used. If unavailable, preheat a conventional charcoal grill to medium-high heat, or a gas grill to 200-220°C (400-425°F). You want direct, high heat.
- 5
Grill the arrosticini: Place the skewers directly over the hot coals or burner. Grill for about 2-3 minutes per side, turning frequently, until the lamb is nicely browned on the outside and cooked through but still tender and slightly pink in the center. Be careful not to overcook, as lamb can quickly become dry.
- 6
Rest and serve: Once cooked, transfer the arrosticini to a platter. Let them rest for just a minute before serving. Traditionally, they are eaten directly from the skewer, often with crusty bread and a drizzle of olive oil.
Frequently Asked Questions
What kind of lamb is best for Arrosticini?+
Traditionally, Arrosticini are made from castrated sheep (castrato) or young lamb. Look for boneless lamb shoulder or leg, ensuring a good balance of lean meat and small pieces of fat for juiciness and flavor.
What is a "furnacella" and is it essential?+
A "furnacella" is a long, narrow charcoal grill designed specifically for arrosticini, allowing the skewers to sit with the meat over the coals and the wooden handles off to the side. While traditional, a regular charcoal or gas grill can be used successfully.
How do I prevent the wooden skewers from burning?+
Soak wooden skewers in water for at least 30 minutes before threading the meat. This significantly reduces the chance of them burning on the grill, especially the parts not covered by meat.
What are common accompaniments for Arrosticini?+
Arrosticini are typically served simply, with just a sprinkle of salt and often alongside slices of fresh, crusty bread (pane casereccio) brushed with olive oil and sometimes a touch of peperoncino. A glass of Montepulciano d'Abruzzo wine is also a classic pairing.
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