Authentic Italian Arrosticini

Ingredients

• 500g (1.1 lb) lamb shoulder or leg, cut into small cubes 500g (1.1 lb) lamb shoulder or leg, cut into small cubes
• 100g (3.5 oz) lamb fat, cut into small pieces 100g (3.5 oz) lamb fat, cut into small pieces
• 3 tablespoons olive oil 3 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt, to taste Salt, to taste
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, and a pinch of salt.
2. 2.
   Add the lamb cubes to the marinade and toss until well coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb cubes onto the soaked wooden skewers, alternating with pieces of lamb fat.
5. 5.
   Place the skewers on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Sprinkle the Arrosticini with a pinch of salt and serve hot with grilled bread or polenta.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before cutting into cubes.
• Wooden skewers — Soaking the skewers in water prevents them from burning during grilling.

Tips & Tricks

• For a smokier flavor, use charcoal instead of a gas grill.
• If lamb fat is not available, you can substitute with bacon fat for a similar effect.
• Serve Arrosticini with a squeeze of lemon juice for a refreshing tang.
• Experiment with different herb combinations such as mint or oregano for a unique twist.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent burning.

Serving advice

Serve the Arrosticini hot off the grill as a main course or as part of a larger Italian feast. Accompany them with grilled vegetables, a fresh salad, or a side of creamy polenta.

Presentation advice

Arrange the sizzling Arrosticini skewers on a wooden platter, garnished with sprigs of fresh rosemary. Serve with a sprinkle of coarse salt on top for an authentic touch. Pair with a glass of red wine to complete the Italian dining experience.