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Grilled Italian-Style Lamb Skewers (Arrosticini Abruzzesi)

Arrosticini Abruzzesi are a beloved specialty from Italy’s Abruzzo region, traditionally cooked over a narrow charcoal grill known as a canalina. These skewers feature tender lamb shoulder interspersed with flavorful lamb fat, ensuring a juicy, smoky bite with every piece. The simplicity of the seasoning—just olive oil, salt, and pepper—allows the rich, natural taste of the lamb to shine. Perfect for outdoor grilling, these skewers are a staple of Italian street food and festive gatherings, offering a rustic yet refined experience. Serve them hot off the grill with a side of crusty bread and a glass of Montepulciano d'Abruzzo for an authentic taste of central Italy.

Main | Italian | Dairy-Free | Egg-Free | Gluten-Free | Keto | Nut-Free | Shellfish-Free | Soy-Free | Whole30 | Grilled Skewer | Grill | Knife | Skewer | Lamb | Grilling | Skewering | Barbecue | Festive
Time to complete

Prep

20min

Cook

9min

Wait

2min

Total

31min

Ingredients (Makes 4 servings)
  • 2 pounds (900g) boneless lamb shoulder roast, with fat cap
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 20
  • Protein: 18
  • Carbohydrates: 0
  • Fiber: 0
Directions

Preparing the Lamb

  • 1. Using a sharp chef's knife, trim the lamb of its fat cap, reserving the fat. Cut the fat into ¾-inch-wide, ¼-inch-thick pieces and set aside. Cut the remaining lamb shoulder into ¾-inch-wide, ½-inch-thick pieces, trimming and discarding any silver skin and tough sinew.

Assembling the Skewers

  • 2. Thread 3 to 4 pieces of lamb onto a skewer, followed by one piece of lamb fat. Continue alternating pieces of meat and fat, ending with 3 pieces of meat. Ensure the meat is packed tightly together, leaving only a 2-inch handle at the bottom and the pointed tip exposed.

Setting Up the Grill

  • 3. Arrange bricks to create a narrow grilling channel suited to the length of your skewers. Light one chimney full of charcoal and, once fully ignited and covered with gray ash, spread the coals evenly between the bricks.

Grilling the Skewers

  • 4. Brush the lamb skewers on all sides with olive oil and season lightly with salt and pepper. Place them directly over the hot coals, balancing the handles on the near bricks and the tips on the far bricks. Cook, turning frequently, until lightly charred and cooked through, about 6 to 9 minutes. If flare-ups occur, reposition the skewers to avoid direct flames.

Serving

  • 5. Transfer the skewers to a serving platter, season to taste with additional salt, and let rest for 1 to 2 minutes. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Cook the skewers in a cast-iron skillet over medium-high heat, turning frequently for even browning.

Bold Flavor Enhancements

  • Marinate the lamb in a mixture of rosemary, garlic, and lemon juice for added depth of flavor.

Grilling Technique

  • If using a standard grill, place skewers over direct heat but adjust positioning to avoid flare-ups.

Healthier Variation

  • Use leaner cuts of lamb and reduce the amount of fat for a lower-calorie version.

Regional Ingredient Substitutions

  • If lamb shoulder is unavailable, substitute with beef sirloin or pork shoulder for a different take on the dish.

Serving Suggestions

  • Pair with grilled vegetables, a fresh salad, or a side of roasted potatoes for a complete meal.

Skewer Assembly

  • Packing the meat tightly on the skewers ensures even cooking and prevents excessive charring.