Arrosticini
Barbecued lamb skewers
Who doesn't know Italian arrosticini? It's a typical recipe of Abruzzo born near Gran Sasso thanks to the shepherds that ever threw nothing even the meat of a sheep that had reached the end of its production cycle.
Arrosticini are lamb or mutton skewers grilled directly over coals. Look at other lamb recipes if you like its meat.
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- 600g (1 1/3 pound) meat of lamb or mutton or sheep
- Salt
- Time:
preparation: 20 minutes
cooking: less than 10 minutes
total time: about 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 440 (kCal) 22 % GDA (*) - 1839 (kJ)
Protein: 25.5 (g) 51 % GDA
Total fat: 37.5 (g) 54 % GDA
Total carbohydrate: 0.0 (g)
Sugars: 0.0 (g)
Arrosticini (BBQ lamb skewer) recipe
This is a different page because arrosticini is a so tasty recipe that if you ever taste it, it wiil be unforgettable.
My parental grandparents were from Abruzzo and I ate arrosticini a lot of time in my chilhood so I can describe it to you with a lot of details. Beautiful memories of youth ... when there were many more country fairs and every opportunity was good to taste them.
Their smell accompanied all country fairs in Abruzzo and a lot of people ate the "rrustelle", even walking. It's a typical street food but nobody knew these words at that time. Most people had their snack in the afternoon eating arrosticini seated at long wooden tables. Arrosticini were accompanied by peasant-style bread spread with olive oil. What a delicacy! The further proof the simplest recipes are the best recipes!
I believe these traditions have not changed in Abruzzo, maybe they're less frequent.
And be careful: eat arrosticini taking every little piece of mutton with your mouth. Don't think good manners eating arrosticini!
To begin I want to point out the following details:
- - The barbecued lamb skewers or arrosticini must be cooked only on charcoal or embers of oak. Any other cooking method could ruin their typical flavor.
If you bake them you have to know it isn't the same recipe! - - Don't add anything else, only salt at the end of cooking
- - It's a simple-to-do recipe. Be careful only on cooking!
Preparation
- - Cut the lamb meat into pieces (1 1/2-inch cubes). Look at the photo for more details!
- - Thread them into skewers, 25 - 30cm long (10 to 12 inches).
- - You can alternate fat pieces with lean pieces according to a tradition well known in Abruzzo.
- - Meanwhile, prepare the charcoal and let it burn until it becomes gray-white.
Cooking
- - Grill directly over coals until the outside is browned and crisp.
- - Turn the skewers over and let them brown.
- - Turn them again on the first side and let them cook for less than 30 seconds.
- - They must be cooked quickly, only in this way the meat is tender and the inside pink.
Just before serving
- - Season to taste with salt and serve immediately.
Note
Tips
- - These barbecued lamb skewers must not be marinated or sprinkled with lemon juice or brushed with rosemary sprigs dipped int olive oil. All these method can be perfect for grilling other kinds of meat but they're not suitable for mutton skewers.
- - In Abruzzo there is "fornacella" or "furnacella" or "rustillire" according to the specific local dialetct to grill these arrosticini. As you can see in the photo it is long and narrow so the lamb skewers can't catch fire.
Menu plannning
- - I suggest barbecued lamb skewers for your BBQ menu. Cook them as soon as possible and distribute to your guests waiting for the other foods. Match them with the red wine we suggest that can paired with all the other grilled foods. In this case the doses are enough for more people.
Healthy eating
- - Daily menu. You'll need semi-fat lamb or mutton or sheep meat to prepare arrosticini and so you can't satisfy both your taste and nutrition facts.
Sometimes you have to pay to eat tasty foods :-) Balance your meals in the rest of the day and prefer low fat foods. - - Celebration menu. The arrosticini is a perfect choice if you're planning a BBQ menu because it can be combined easily with many other dishes and it is digestible.
- - This lamb recipe has no fiber. The daily value is 23g.
- - The recommended portions of meat per week must not be more than 3 to 4, included cuts (not more than one per week). Anyway give preference to poultry.
- - If you want to drink a glass of wine remember you have to add 80-85 calories per 100ml.
- - I remember you our original home recipes can be made without salt. There is always a combination of flavors that substitutes salt. Other no salt recipes ...
By Loretta
What's the right wine ?
Our suggestion is to match a typical red wine of Abruzzo that is Montepulciano d'Abruzzo. If you like you can also dilute a red wine with Italian gassosa. Is Italian gassosa for you fizzy drink?
The author Loretta Sebastiani lives in Italy (IT)
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