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Cooking + Entertaining

Arrosticini: the recipe for the typical Abruzzo meat skewers

Arrosticini: the recipe for the typical Abruzzo meat skewers


sheep meat (or mutton)

Extra virgin olive oil

The skewers are a typical dish of kitchen Abruzzo. These are skewers made up of small cubes of carne of sheep1-2 cm on each side, seasoned with a pinch of salt and cooked on the grill on the rustellaraa particular narrow and long grill specially designed to cook them on the fire, preserving the wooden part that would otherwise burn.

The traditional recipe therefore provides for the use of bbq but, since in the kitchen necessity makes virtue and not everyone has the tool available, here we have created one home version and tasty that simply makes use of a very hot grill and some aroma. The meat, once cut into cubes of the same size, is stacked, 8 pieces at a time, on a skewer of about 20 cm in length, left to flavor with a drizzle of oil and a few sprigs of rosemary, and then cooked on the plate: the result will be a according to simple and very tasty, to be accompanied with homemade bread and a good glass of red wine, which will conquer even the little ones of the house.

For a version more faithful to the original, you can omit the marinating phase and cook the skewers directly on the grill, simply seasoning them with a pinch of salt. During cooking, to avoid the risk of burning them, be careful not to raise the flame too much.

The real kebabs are prepared with meat from castrated oh you chavarra, dialect term to indicate a young sheep that has never given birth. The artisanal ones, assembled by hand, have a more irregular appearance than those sold in large retailers, recognizable by the clean and precise cut, however their flavor is much better because the cubes are wisely chosen one by one, alternating the fat and lean parts of the animal. Depending on the type of processing (industrial or artisanal) their weight varies from 20 to 35 grams per piece: if you have guests for dinner, and you haven’t cooked anything else, consider on average 10-15 skewers per diner.

Find out how to prepare the arrosticini by following the step by step procedure and advice. If you liked this recipe, try your hand at baked skewers too.

How to prepare the kebabs

Cut the meat into strips about 2 cm wide and, with the help of a knife, make many cubes of the same size.

Stick 8 cubes onto a wooden skewer 2having the foresight to alternate fat and lean parts, and continue in this way until the meat is exhausted.

Arrange the kebabs on a tray 3.

Place sprigs of rosemary between one skewer and another 4.

Sprinkle with a drizzle of oil 5 and grease the kebabs well on both sides; then let them marinate at room temperature for half an hour.

After the marinating time has elapsed, heat a plate on the stove and, when it is hot, arrange the arrosticini 6. Lower the heat slightly and let it cook for about ten minutes.

Halfway through cooking, flip the kebabs 7 to cook them evenly; then he raises the heat and let them brown for a few moments.

Transfer the hot skewers to a serving dish and season with salt 8.

Bring to the table and serve hot 9.


It is advisable to consume the kebabs very hot at the moment. Alternatively they can be stored in the refrigerator, in an airtight container, for 2 days massimo.

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