1️⃣ 1.2 kg (2.6 lb) sheep or lamb meat 🐑
2️⃣ Long wooden skewers (about 30 cm / 12 in) 🍢
3️⃣ Extra virgin olive oil 🍶
4️⃣ Coarse salt 🧂
5️⃣ Freshly ground black pepper (optional) 🌶️
Traditional Lamb Skewers (Arrosticini Abruzzesi) are much more than simple skewers of meat—they are a social tradition that embodies the pastoral soul of Abruzzo. Made with cubes of sheep or lamb meat threaded onto long wooden sticks and grilled over charcoal, they deliver an authentic and rustic flavor that recalls the life of transhumant shepherds. Slowly cooked on the typical canalina, a narrow and elongated grill designed just for them, these skewers are the culinary symbol of Abruzzo festivals and summer gatherings. Crispy on the outside and juicy on the inside, arrosticini are best enjoyed with rustic bread and a glass of Montepulciano d’Abruzzo, offering not just a dish but a true experience. 🍖🔥
Cutting board and sharp knife
Large mixing bowl
Wooden skewers
Charcoal grill or canalina abruzzese
Grill tongs
Hand fan or bellows to feed the fire
Cut the sheep meat into small cubes, about 1 cm per side. The size matters: too large, and the meat won’t cook evenly; too small, and it risks drying out.
Slide the cubes onto the skewers, alternating leaner and fattier cuts for balance. Each skewer should hold about 8–10 pieces. The fat is essential to melt during grilling, keeping the meat juicy.
Prepare a canalina grill if possible—this is a long, narrow brazier specifically designed for arrosticini. If not available, use a charcoal grill but avoid electric ones, as the smoky flavor is crucial. Wait until the coals glow red with no visible flames.
Lay the skewers across the grill. Turn them every 30 seconds to achieve even cooking. The total cooking time should be 6–8 minutes, depending on the heat of the coals.
Just before removing from the grill, brush lightly with olive oil and sprinkle with coarse salt. This step enhances flavor without overpowering the natural taste of the meat.
Tradition dictates serving arrosticini straight from the skewer—no forks or knives needed. They are best eaten piping hot, fresh off the grill. 🍖🔥
Choose adult sheep over lamb for the authentic robust flavor. Lamb is milder but less traditional.
If you don’t own a canalina, improvise with a narrow charcoal grill; what matters is maintaining direct, even heat.
Serve with rustic Abruzzese bread brushed with olive oil and a sprinkle of salt. 🥖
Perfect pairing: a glass of Montepulciano d’Abruzzo DOC 🍷.
For appetizers, try fried Abruzzese specialties such as pallotte cacio e ova or stuffed olives.
For dessert, finish with parrozzo, a dome-shaped cake from Pescara, or crispy ferratelle waffles. 🍪
Arrosticini are meant to be eaten fresh off the grill. If you have leftover raw skewers, refrigerate them for up to 1 day, tightly covered, or freeze for up to 1 month. Already cooked skewers do not store well, as they lose tenderness and juiciness.
The origins of arrosticini are deeply tied to the shepherding culture of Abruzzo. They are believed to have been created in the early 20th century, during the seasonal migration of flocks—known as transhumance—between mountain pastures and lowland plains.
According to local legend, two shepherds from Civitella Casanova, in the province of Pescara, came up with the idea of cutting tougher, fibrous mutton into tiny cubes. To cook them evenly and quickly, they threaded the pieces onto thin wooden skewers and grilled them over open flames. The result was unexpectedly tender, smoky, and delicious.
From this humble beginning, arrosticini evolved into a true icon of Abruzzo’s cuisine. By the mid-20th century, they were served not only in rural homes but also in taverns, festivals, and restaurants. Today, they are recognized as one of the most emblematic dishes of Abruzzo, celebrated as a food of conviviality and community.
Photo “Campo Imperatore 2009 – Ristoro Mucciante Arrosticini” by RaBoe, CC BY-SA 4.0, via Wikimedia Commons.
Photo “Arrosticini Cocullo 2017b” by Marica Massaro, CC BY-SA 4.0, via Wikimedia Commons
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