Arrosticini · Arrosticini Abruzzesi
Abruzzo · secondo · serves 4 · 30 min total · easy
Shepherds in the Gran Sasso turned tough cuts of mutton into skewers and grilled them over braziers. Now Abruzzo's national snack, sold by the basket.
Ingredients
- 800 g lamb shoulder
- 2 tsp coarse sea salt
- 2 tbsp olive oil for brushing
- 400 g bread for serving
Method
- Cut lamb into 1 cm cubes — keep some fat on each piece.
- Thread 8–10 cubes on a long wooden skewer. Make a column, not a fan.
- Build a hot charcoal fire. Lay the skewers across a narrow channel grill (the canalina) so only the meat is over the heat.
- Cook 3 minutes per side, turning once. Salt as they come off.
- Eat by pulling the cubes off with your teeth and a piece of bread.