arrosticini

Ingredients

• 907 g (2 pounds)lamb, cut into 2 cm (¾-inch) cubes; fattier cuts give more flavour
• 1 sprigfresh rosemary
• to tastesea salt and ground black pepper
• to tasteextra-virgin olive oil

Instructions

1. 1

   Soak the skewers

   Put wooden skewers in a shallow dish of water and leave them to soak for 30 minutes to help prevent them from burning.

2. 2

   Season the lamb

   Use the rosemary sprig as a brush to coat the lamb cubes with olive oil. Season with sea salt and ground black pepper to taste.

3. 3

   Thread the cubes

   Thread about 6 lamb cubes onto each skewer, fitting them snugly against one another.

4. 4

   Grill the skewers

   Cook the skewers on a hot grill over high heat for 2–3 minutes per side, or until golden brown.

5. 5

   Serve

   Enjoy the arrosticini.

What are arrosticini?

Arrosticini are small lamb skewers associated with Abruzzo, in central Italy, and are traditionally cooked over a direct flame. Their appeal is in the contrast between browned edges and tender, juicy meat.

This version keeps the seasoning spare: rosemary, olive oil, salt and pepper let the lamb remain the focus. Close-packed cubes help the skewers cook as a compact row of meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 45g protein, 0g carbs, 43g fat.

The lamb provides most of the protein and fat, while the small amount of olive oil adds further fat; there is very little carbohydrate in the listed ingredients. Pair a serving with vegetables and bread or potatoes for a more balanced plate.

Choosing the lamb

Fat content: the recipe notes that fattier lamb brings more flavour. Trim only very large, tough pieces of fat, since smaller amounts can baste the meat as it grills.

Even cubes: cut the lamb into roughly 2 cm pieces so they cook at a similar pace. Keeping the cubes close together also helps limit exposed edges.

Rosemary and seasoning

Rosemary brush: use the sprig to spread olive oil over the cubes, as directed. This gives the surface a light coating without needing to finely chop the herb.

Salt and pepper: season the lamb to taste before threading. The quantities are flexible, so distribute the seasoning evenly over the pieces.

Grilling over high heat

Hot grill: let the grill get properly hot before adding the skewers. The short cooking time relies on strong direct heat to brown the outside quickly.

Turn once: grill for 2–3 minutes on each side, watching for a golden-brown surface. The recipe gives colour as the doneness cue, so avoid leaving the small cubes on the heat for too long.

Getting the skewers ready

Wooden skewers: soak them in water for 30 minutes before grilling, as the method specifies, to help prevent burning.

Tight spacing: thread about 6 cubes onto each skewer, pressing them close together without crushing them. This makes the skewers easier to handle over the grill.

What to serve with arrosticini

Fresh sides: serve the skewers with a crisp salad or grilled vegetables to bring freshness alongside the rich lamb.

Something filling: bread, potatoes or another simple carbohydrate can round out the meal. Keep accompaniments plain so they do not overwhelm the rosemary and grilled meat.

Recipe notes & tips

• Cut the lamb into evenly sized cubes so they grill at a similar rate.
• Soak wooden skewers for the full 30 minutes before using them.
• Use the rosemary sprig to spread a thin, even coating of olive oil.
• Keep the cubes snug on each skewer so the meat is easier to turn.
• Grill over high heat and check the colour after the first 2 minutes per side.

Variations

• Garlic: rub a little finely grated garlic over the lamb with the oil.
• Chilli: add a pinch of chilli flakes to the salt and pepper.
• Lemon: serve with lemon wedges for a bright, sharp contrast.
• Herb change: use a small sprig of thyme as the oil brush instead of rosemary.
• Vegetable side: grill peppers or courgettes alongside the skewers.

Common mistakes to avoid

• Skipping the soak: dry wooden skewers can burn; soak them in water for 30 minutes.
• Uneven cubes: pieces of different sizes cook at different rates; cut them to about 2 cm.
• Loose threading: widely spaced cubes are harder to turn evenly; fit about 6 snugly on each skewer.
• Cool grill: the lamb may not brown in the short cooking time; heat the grill well first.
• Overcooking: small cubes can dry out quickly; begin checking for golden colour at 2 minutes per side.

How to store

Refrigerate leftover cooked lamb in a covered container for up to 3 days. Reheat gently in a hot pan or under the grill until heated through, taking care not to leave it on the heat longer than necessary.

Frequently asked questions