Arrosticini
Abruzzese grilled sheep-meat skewers
Small cubes of sheep meat and fat pack slender skewers, grilled until browned and served hot with a simple seasoning of salt.
Small sheep-meat cubes, grilled & saltedSmall skewers,
an Abruzzese grill tradition.
Arrosticini are slender skewers of small sheep-meat cubes, a familiar food in Abruzzo. Alternating lean meat with some fat keeps the little pieces juicy as they cook. Their narrow shape suits the long charcoal brazier often called a fornacella.
They are eaten hot in batches rather than left to cool on a large mixed grill. Lamb versions are also sold, but sheep meat gives the traditional preparation its stronger flavor. The home method uses a hot outdoor grill and a thermometer-guided endpoint, with no marinade or vegetables threaded between the cubes.
Explore by food: Bread, pizza & street food · Meat
At the table: Secondi · Street food.
Let’s make arrosticini.
About 32 small skewers, eight per person. Ask the butcher for tender sheep meat and firm sheep fat suitable for skewering.
About 32 slender skewers, eight per serving.
What you’ll need
- 850 gboneless tender sheep meat, trimmed of tough sinew
- 150 gfirm sheep fat
- to tastefine salt
The cooking estimate includes gas-grill preheating and two batches. Charcoal lighting adds time. Small cubes make temperature measurement difficult; use a thin probe and check several skewers. This recipe specifies sheep meat; tender lamb is a milder substitution, not the same ingredient.
How to make it
- 01
Cut and chill
Cut the meat and fat into roughly 1.5 cm cubes, keeping them similar in size. Thread onto narrow skewers, alternating a few lean pieces with a piece of fat, leaving a handle free. Pack the cubes together without crushing them. Keep refrigerated until the grill is ready.
- 02
Prepare the grill
Heat an outdoor gas grill for about 10 minutes to a hot direct-grilling zone, with a cooler area available. Oil-free meat skewers do not need a marinade. Protect exposed wooden handles from direct heat with a strip of foil; if using wooden skewers, soak them while you prepare the meat.
- 03
Grill in batches
Lay skewers close together over the hot zone and turn a quarter turn every minute or so. Grill for about 6–10 minutes, depending on heat, until browned on all sides. Move away from flare-ups rather than letting dripping fat burn the meat. Allow two batches if the grill is small.
- 04
Check the center
Use a thin-tip food thermometer inserted from the side into one of the thicker meat cubes. For this home method, cook to at least 63°C/145°F, then rest on a clean warm plate for 3 minutes. Use clean utensils for the cooked skewers.
- 05
Salt and serve
Salt lightly and bring each batch to the table while hot. Do not reuse the raw-meat plate. Bread or other accompaniments, if wanted, are separate.
More to discover…
SecondiAbbacchio alla Romana
Lamb braises with garlic, rosemary and white wine, then takes on a savory, lightly sharp sauce from anchovies and vinegar.
PrimiAcquacotta
Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.
PrimiAgnolotti del Plin
Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.