Arrosticini Recipe: How to Make Italian Lamb Skewers

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 Into Cubes

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.

Arrosticini are a natural anchor for a proper spread. Schiacciata di patate makes an ideal side — crispy, garlicky, and built for the same table. Rita's stewed green beans and Greek potato salad with feta round things out, and Greek beef stew (stifado) is worth bookmarking for cooler nights. Finish with chocolate dipped oranges — they're the right note to end on. Pour a glass of Gratsi Red while the skewers are on the coals.

Step 2: Thread Onto Skewers

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

Step 3: Grill Over Hot Charcoal

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: Season And Serve

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!