Cookwith

Name: Lamb Arrosticini (Abruzzese Skewered Lamb)
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 400g boneless lamb shoulder, well-trimmed, cut into 1 cm cubes; 1 tbsp extra virgin olive oil; 1/2 tsp coarse sea salt, plus more for finishing; 1/2 tsp freshly ground black pepper; 1 tsp fresh rosemary, finely chopped (optional, for a BC twist); Lemon wedges, for serving

Lamb Arrosticini (Abruzzese Skewered Lamb)

CrushedLemon1034

Lamb arrosticini is a traditional Abruzzese street food, beloved for its simple yet bold flavor. Succulent cubes of lamb are skewered and grilled over a blazing fire, salted, and served piping hot—perfect for a chilly BC evening. Adding a hint of rosemary brings a fresh, local twist to the dish, while a squeeze of lemon at the end brightens each bite. These skewers are ideal for sharing, whether cooked on an outdoor grill or on a stovetop grill pan.

Ingredients

Instructions

Soak 8 small wooden skewers in water for at least 30 minutes if using wooden skewers (to prevent burning).
Preheat a grill or grill pan to high heat. If grilling outdoors isn’t possible, use a cast iron pan for best results.
In a bowl, toss the cubed lamb with olive oil, sea salt, black pepper, and rosemary (if using) until evenly coated.
Thread the lamb cubes tightly onto the skewers, packing the meat so each skewer is well loaded and the cubes are touching.
Grill the skewers for 2-3 minutes per side, turning occasionally, until the lamb is deeply browned on the edges and just cooked through but still juicy (about 7-10 minutes total, depending on heat and cube size).
Transfer the skewers to a platter, sprinkle with a pinch more sea salt, and rest for 2 minutes.
Serve hot with lemon wedges for squeezing over the lamb and crusty bread or a simple green salad on the side.