The key to these skewers is good lamb, a bit of fat, and a hot charcoal grill. Once they’re off the fire, finish them with sea salt and serve them with toasted bread, olive oil, lemon wedges, and fresh lettuce on the side.

STEP 1

Cut the lamb shoulder into small cubes, about 1 cm thick. If not using a cutting cube, alternate meat and fat by hand on each skewer. The fat helps keep the meat juicy during grilling.

STEP 2

Thread the cubes onto narrow wooden skewers, packing the meat snugly.

STEP 3

Cook directly over hot charcoal, turning frequently. They should take just a few minutes per side, until crisp on the edges and cooked through.

STEP 4

Sprinkle with sea salt immediately after grilling. Serve with lemon wedges, crusty bread brushed with olive oil, and fresh lettuce on the side.

Pair them with a glass of Gratsi Red for a bold, easy-drinking combo that brings out the smoky richness of the lamb. Buon Appetito!