How to make Arrosticini aka Italian Lamb Skewers

lamb meat

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Prepare a kubo for skewering lamb.

Cut the boneless leg of lamb into slabs about 1/4 inch thick, ensuring to include layers of fat.

Stack the lamb pieces in the kubo, ensuring they are packed tightly with 1 cm spacing between them.

Use 8-inch bamboo skewers to skewer the lamb pieces, utilizing a metal stake if necessary to help push through tough pieces.

Slice the skewered lamb into 1 cm cubes, ensuring each piece is cut through completely.

Remove the skewers from the kubo, forming a block of cubed lamb.

Season the lamb skewers simply with salt and black pepper before grilling.

Prepare a Rosatini grill with lump hardwood charcoal for high heat.

Place the skewers on the grill close to the hot coals to achieve a good sear.

Cook the skewers until they are medium rare on the inside, ensuring the fat renders off and drips onto the coals.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary