Grilled Lamb Skewers - Arrosticini d’Abruzzo

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A simple and tasty example of Italian-style spiedini, this skewered lamb dish is an Abruzzo tradition. They are often accompanied with grilled slices of country bread soaked with olive oil and "fiumi di vino," or "rivers of red wine,) such as Montepulciano or Terre di Chieti.

Ingredients:

• 2 pounds lamb meat, leg or shoulder
• 20 wooden skewers (previously soaked in water for 30 minutes)
• Salt and pepper

These spiedini, when ready to be grilled, are very light, often less then two ounces; therefore, depending on guests’ appetites, you should count on four to five skewers per person as a main course.

Directions:

Prepare the spiedini in advance. Cut the meat in little cubes, approximately less than 1/2-inch each. Don’t trim off  fat, as it will add flavor to the meat. Thread the cubes of meat on each skewer, distributing them evenly among the 20 spiedini.

When the coals have a light coating of ash, place the spiedini on the grill. Cook for about 6 to 8 minutes or more, depending on the heat of the grill, turning frequently until the meat is evenly browned. Place the cooked spiedini in aluminum foil to keep them warm, while you’re grilling the next batch. When all your spiedini are ready, they can be eaten directly off the skewer.

Serves 4 Send to friend Printer-friendly version