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A hot platter of freshly grilled arrosticini placed on a rustic wooden table, skewers lined tightly, lamb cubes browned with crisp fat, light sprinkle of coarse salt.

Abruzzo Lamb Skewers (Arrosticini)

Abruzzo-style arrosticini are small lamb skewers cooked over charcoal until the fat crisps and the meat stays juicy. Threaded with lean cubes and tiny fat pieces, they grill fast, smell incredible, and taste like rustic Italian mountain cooking.
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Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian (Abruzzo)
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 –2.5 lb lamb shoulder or mutton shoulder, trimmed of silver skin
  • Small strips of lamb fat saved from trimming
  • Coarse salt
  • Light brush of extra-virgin olive oil optional, for very lean pieces
  • 25 –35 bamboo skewers soaked or narrow metal skewers

Method
 

Prep the lamb
  1. Trim away silver skin and any tough sinew from the shoulder.
  2. Cut the meat into evenly sized cubes about 2–3 cm each.
  3. Save small strips of fat to tuck between the cubes.
Prepare the skewers
  1. If using bamboo skewers, soak them for 20–30 minutes so they don’t burn.
  2. Thread skewers with a rhythm: 2–3 lean cubes, then one fat nugget.
  3. Keep pieces snug but not crushed so heat flows evenly.
Fire up the charcoal
  1. Light charcoal and let it burn about 15 minutes until fully ashy and glowing.
  2. Spread coals in a narrow channel if you have a canaline-style grill, or create a similar trough using a regular grill or DIY brick setup.
Season simply
  1. Brush very lean skewers with a thin film of olive oil (optional).
  2. Sprinkle coarse salt right before grilling.
Grill
  1. Set skewers directly over the hot coals in a tight line.
  2. Turn them constantly to avoid scorching.
  3. Manage flare-ups by lifting them an inch or two away from the heat for a moment.
  4. Cook only a few minutes total—pull them when the fat crisps and the meat is browned but still juicy.
Rest and serve
  1. Rest skewers 1–2 minutes so the fat settles and won’t burn mouths.
  2. Add a small pinch of salt if needed.
  3. Serve immediately with bread, olive oil, and simple sides.

Notes

  • Keeping the cubes the same size is one of the biggest keys to getting every skewer cooked at the same moment.
  • Don’t overthink seasoning. Arrosticini are meant to taste like pure grilled lamb with just enough salt to wake it up.
  • Turning the skewers constantly isn’t optional—it’s what gives you crisp fat, browned meat, and no burnt edges.
  • Serve them hot and fast; that immediacy is part of the Abruzzo tradition.