Arrosticini

Prep Time: 25 minutes (plus 2 hours marinating)

Cook Time: 6 minutes

Total Time: 2 hours 31 minutes

Servings: 4

Origin

• Region: Abruzzo

• Historical Context: Created by migratory shepherds who cut mutton into tiny cubes to cook over improvised open-trench coal fires along mountainous paths.

Description

Simple, rustic, and incredibly flavorful skewers of sheep or lamb meat. The secret lies in threading alternating cubes of lean meat with pieces of rich sheep fat, which melts during grilling to baste the skewers automatically.

Presentation

Served wrapped tightly in large sheets of aluminum foil to keep them burning hot. They are eaten directly off the wooden skewers alongside thick slices of rustic pane casereccio drenched in extra virgin olive oil.

Ingredients

• 1kg high-quality leg of lamb or mutton (deboned)

• 200g clean lamb or sheep fat (essential for moisture)

• Fine sea salt, applied exclusively after grilling

• Extra virgin olive oil (for brushing)

• Wooden skewers (soaked in water for 1 hour)

Step-by-Step Directions

1. Cube the Meat: Using a sharp knife, trim away any tough silver skin from the lamb leg. Cut the lean meat into precise, tiny cubes measuring exactly 1cm (approx. 1/2 inch) on all sides. Cut the lamb fat into identical 1cm cubes.

2. Thread the Skewers: Skewer the cubes onto the soaked wooden sticks, packing them tightly together. Alternate every 3 or 4 cubes of lean meat with 1 cube of pure lamb fat. Leave the bottom third of the skewer empty to serve as a handle.

3. Prepare the Grill: Ignite high-quality hardwood charcoal. You want a high-heat fire with no active flames—just glowing, ash-covered coals.

4. Grill: Brush the skewered meat lightly with olive oil. Place the skewers over the intense heat. If you don't have a traditional narrow fornacella grill, use a regular charcoal grill, turning the skewers continuously.

5. Rotate: Cook for a total of 5 to 6 minutes, rotating them 90 degrees every 90 seconds. The fat should blister and smoke, charring the edges of the lean meat while keeping the core juicy.

6. Salt and Wrap: Remove the skewers immediately from the heat. Stack them together and dust them with a generous coat of fine sea salt. Wrap the bundle tightly in foil to rest for 2 minutes before serving.

Optional Variations

• While authentic Abruzzese arrosticini permit absolutely no marinade, modern versions sometimes feature a quick brush of fresh rosemary oil right before they hit the heat.

Cooking Tips

• Do not salt the skewers before grilling; doing so draws out moisture from the tiny meat cubes, rendering them dry and rubbery over the coals.

Nutrition Facts

• Calories: 390 kcal

• Carbohydrates: 0g

• Protein: 32g

• Fat: 28g

• Saturated Fat: 12g

• Cholesterol: 105mg

• Sodium: 510mg