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Several arrosticini skewers on a platter with grilled lemon halves and sprigs of rosemary.
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Arrosticini (Italian Grilled Lamb Skewers)

Arrosticini are easy to make at home and a natural centerpiece for a casual summertime get-together. Tips: keep the lamb pieces small, and cook them over embers, not active flames. This moderate heat gives them a subtle crunch with juicy meat within. Eat them right off the skewer!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Entree
Cuisine: Italian
Diet: Gluten Free
Servings: 6
Author: Emily Teel

Ingredients

  • 2 pounds boneless lamb leg, shoulder, or a pound of each
  • kosher salt
  • flaky sea salt
  • 1 lemon

For the Rosemary-Garlic Oil (optional)

Instructions

  • Get ready. Submerge about 30 (8-inch) bamboo skewers in water for 30 minutes. If using a charcoal grill, light a chimney of charcoal.
  • Prepare the lamb. Pat the lamb dry with paper towels. Cut into uniform 3/4-inch cubes and thread tightly onto skewers, packing the meat closely together. Leave 3 to 4 inches of skewer at one end to act as a handle. Season the skewers lightly with kosher salt.
  • Make the Rosemary-Garlic Oil (optional). In a small saucepan over low heat, combine the olive oil, rosemary and garlic. Warm gently for 3 to 5 minutes, until fragrant. Do not let the garlic brown. Remove from heat and set aside to infuse.
  • Get ready to grill. Heat the rear element only of a gas grill to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the glowing coals to one side of the grill (or use two rows of bricks) to hold the embers into a space about as wide as the lamb on the skewers. This will allow you to turn the skewers as they cook without burning your hands!
  • Grill the arrosticini. Arrange the skewers perpendicular to the grill grates. Grill, using the exposed turning every 1 to 2 minutes, until browned on all sides and the lamb is still juicy in the center, 6 to 8 minutes total for medium. Meanwhile, halve the lemon and grill it, cut side down, on the periphery of the coals, until softened and nicely charred.
  • Finish and serve. Transfer the skewers to a serving platter. Stick the tines of a fork into the halved lemon and squeeze the juice over the skewers. Drizzle the skewers with the infused olive oil. Sprinkle with flaky sea salt and serve immediately.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

Calories: 432.8kcal | Carbohydrates: 1.9g | Protein: 25.3g | Fat: 35.5g | Saturated Fat: 15.4g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 14.5g | Cholesterol: 110.4mg | Sodium: 89.7mg | Potassium: 364.7mg | Fiber: 0.6g | Sugar: 0.5g | Vitamin A: 13.8IU | Vitamin C: 9.8mg | Calcium: 30.8mg | Iron: 2.5mg

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