📝 About This Recipe
Hailing from the rugged mountains of Abruzzo, Italy, Arrosticini are more than just skewers; they are a cultural institution representing the pastoral heritage of the region. These delicate mutton skewers are traditionally grilled over a specialized narrow brazier called a 'canala,' which allows the meat to hang over the coals without the wood burning. The secret lies in the alternating cubes of lean meat and succulent fat, seasoned only with high-quality sea salt to let the pure, smoky flavors of the pasture-raised meat shine through.
🥗 Ingredients
The Meat
- 2.2 lbs Mutton or Lamb Shoulder (high quality, slightly aged if possible)
- 7 oz Lamb Fat (kidney fat or tail fat works best)
Seasoning & Aromatics
- 2 tablespoons Coarse Sea Salt (traditional Cervia salt is excellent)
- 1/2 cup Extra Virgin Olive Oil (preferably an intense Abruzzese variety)
- 3-4 pieces Fresh Rosemary Sprigs (to be used as a basting brush)
- 1 teaspoon Dried Chili Flakes (optional, for those who like heat)
Accompaniments
- 1 loaf Rustic Sourdough Bread (thickly sliced)
- 5 oz Pecorino Abruzzese Cheese (semi-aged for serving on the side)
- 1 tablespoon Red Wine Vinegar (for the bread infusion)
Equipment
- 40-50 pieces Wooden Skewers (soaked in water for 30 minutes)
- 1 bag Lump Charcoal (for authentic smoky flavor)
👨🍳 Instructions
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1
Begin by cleaning the mutton or lamb shoulder, removing any tough silver skin or excess gristle, but ensuring you keep the intramuscular fat.
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2
Cut the meat and the extra fat into uniform cubes, approximately 1cm (less than 1/2 inch) in size. Precision is key here to ensure even cooking.
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3
Thread the meat onto the soaked wooden skewers, alternating 4 pieces of lean meat with 1 piece of fat. Each skewer should have about 10-12cm of meat, leaving the rest of the stick as a handle.
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4
Prepare your charcoal grill. If you don't have a traditional 'canala' (long narrow brazier), set up a two-zone fire on a standard grill, but aim for high, direct heat.
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5
Allow the charcoal to burn until it is covered in a light layer of grey ash, indicating a steady, high heat.
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6
Bundle your rosemary sprigs together and tie them with kitchen twine to create a rustic brush.
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7
In a small bowl, whisk the extra virgin olive oil with a tiny splash of red wine vinegar and the optional chili flakes.
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8
Place the skewers side-by-side on the grill. They should be packed tightly together like a 'wall' of meat to keep the moisture in.
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9
Grill the first side for about 2-3 minutes until a golden-brown crust forms and the fat begins to sizzle and drip.
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10
Rotate the skewers 180 degrees. Use the rosemary brush to lightly dab the meat with the olive oil mixture.
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11
Once the second side is browned, sprinkle the coarse sea salt generously over the meat while it is still on the grill. Never salt before cooking, as it draws out the juices.
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12
Toast the slices of sourdough bread on the edge of the grill so they absorb some of the rising smoke and mutton aroma.
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13
Remove the skewers from the grill and immediately wrap them in a large sheet of aluminum foil. Let them rest for 2 minutes; this allows the juices to redistribute and the salt to melt into the meat.
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14
Serve the skewers inside the foil bundle (to keep them hot) alongside the toasted bread drizzled with fresh olive oil.
💡 Chef's Tips
Use a 1:4 ratio of fat to lean meat to ensure the skewers stay juicy over the high heat. Always use mutton if available for a more robust, authentic flavor, but lamb is a great milder substitute. Do not use a marinade; the beauty of Arrosticini is the pure taste of the meat and the smoke. If using a standard grill, place a strip of foil under the exposed wooden handles to prevent them from snapping or burning. Eat them immediately—Arrosticini lose their magic once the lamb fat begins to cool and solidify.
🍽️ Serving Suggestions
Pair with a bold Montepulciano d'Abruzzo red wine to cut through the richness of the fat. Serve with 'Pane Unto'—bread rubbed with the fat drippings from the grill. Add a side of simple pickled vegetables or 'Giardiniera' to provide an acidic contrast. Offer wedges of Pecorino cheese and fresh broad beans if in season. Traditionally eaten by pulling the meat off the skewer directly with your teeth.