This recipe keeps the three rules: sheep meat with its own fat, no marinade, and salt only after the grill. The choice that matters is threading the fat through the skewer at about one part fat to four parts lean, because it melts over the coals and bastes every cube. Keep the pieces evenly sized and packed tight, and use the doneness check in the method rather than judging the centres by the charred edges.
Make ahead You can thread the skewers up to a day ahead and keep them covered in the fridge; salt them only once they come off the fire.
Arrosticini
Total 1 hr 20 min · Prep 1 hr 5 min · Cook 15 min · Serves 4
Method
Cut the meat and its fat into even 1.5 to 2 cm cubes, keeping roughly one part fat to four parts lean.Cut the meat and its fat into even ½ to ¾ in cubes, keeping roughly one part fat to four parts lean.
Thread the cubes tightly onto thin skewers, alternating in fat every few pieces, with no air between cubes; each stick takes about 8 cubes.
Light charcoal and wait for calm white embers with no flame; the ideal is a narrow bed so the stick handles ride outside the heat.
Grill the arrosticini in a packed row, turning every 30 to 40 seconds. Start checking after 2–3 minutes, but let doneness decide: the edges should char lightly and a food thermometer in a thicker piece should read at least 63°C. Let the skewers rest for 3 minutes before eating.Grill the arrosticini in a packed row, turning every 30 to 40 seconds. Start checking after 2–3 minutes, but let doneness decide: the edges should char lightly and a food thermometer in a thicker piece should read at least 145°F. Let the skewers rest for 3 minutes before eating.
Salt them as they come off and stack under foil so they steam tender while the next round cooks.
Grill-toast the oiled bread at the fire’s edge and serve everything hot, by the dozen, with red wine in tumblers.
Equipment
SkewersThin 25 cm skewers; pack the cubes tight with no air between them.
Charcoal GrillA narrow bed of embers is the goal, so the handles ride outside the heat. A long, narrow fornacella is the Abruzzese way.
Chef's KnifeEven 1.5–2 cm cubes are the whole trick, so keep it sharp.Our pick
Cutting Board
Kitchen ThermometerUse a thin-tip food thermometer to check the centre of a thicker piece.
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