Arrosticini – Italian Lamb Skewers

What food is associated with summer vacation in America? Indeed, many would answer, “Barbecue!”

But did you know that Italy also has its version of barbecue? Arrosticini is a dish made of lamb, typical of the Apennines, particularly in the region of Abruzzo.

It’s impossible to visit Abruzzo and not try the traditional Arrosticini!

History of Origin

Today, Arrosticini are one of the most famous and significant symbols of Abruzzo’s cuisine. You can find them almost everywhere in the region, from the mountains to the coast. But where exactly did Italian skewers originate?

There are several historical versions regarding the origin of Arrosticini, attributing the authorship of this popular dish to two provinces: Pescara and Teramo.

According to the historian Francesco Avolio, the birthplace of the skewers should be considered the area between the municipalities of the Voltigno plateau, namely Farindola, Villa Celiera, Civitella Casanova, Civitaquana, Catignano, and even Pianella. These municipalities are currently part of the province of Pescara, but they were associated with Teramo for a long time.

That’s why the grill used to cook Arrosticini is still called “canala” due to its resemblance to a gutter.

Different terms can be encountered to refer to a grill or barbecue depending on the region, such as “fornacella,” “furnacella,” or “rustillire.” Similarly, in the local dialect, Arrosticini are alternatively referred to as “rustell'” or “arrustell,” as well as “spiedini” or “spidducci.”

Description of the Dish

Original Arrosticini are always made from lamb, using both lamb meat and meat from older castrated animals. On a wooden skewer, small pieces of meat are alternated with pieces of fat.

There are two main types of this dish:

1. Industrial production (produzione in serie) – uniform cubes of meat, with sides measuring 1 cm, threaded onto wooden skewers no longer than 20 cm.
2. Handmade production (produzione manuale) – meat is cut into pieces of different sizes, alternating them on the skewer with lamb fat, which makes the kebab tender and flavorful.

The latter type of Arrosticini is preferred among connoisseurs. It is believed that this type requires very fresh and high-quality lamb due to the longer cooking process involved.

Today, in addition to the classic version, Arrosticini are offered in various flavor variations. For example, spicy or with the addition of natural flavorings such as truffle oil. In recent years, chefs have shown increasing openness to non-traditional versions of the dish. Therefore, it is possible to find Arrosticini made from turkey, chicken, and pork in stores.

Liver skewers, also known as “fecte” in the dialect of the Abruzzo region, are gaining popularity. In these skewers, pieces of liver are alternated with onion and bay leaf to reduce the specific aroma of the offal.

Traditionally, Arrosticini are served with slices of homemade bread soaked in olive oil and generously sprinkled with hot pepper. The most suitable wine to accompany them is Montepulciano d’Abruzzo. The meat is eaten directly off the skewer, using one’s teeth to remove it.

The Italian Ministry of Agriculture and Food has included Arrosticini in the list of Traditional Italian Food Products (P.A.T.).

How to Prepare Them? The Classic Recipe

The classic recipe for Arrosticini seems quite simple. However, it is important to know some nuances to bring the dish to perfection.

The preparation starts with handling the lamb. Using a sharp knife, remove the fatty parts and cut the meat into cubes with sides measuring approximately 1-2 cm. As a guideline, each cube should be about 1 cm away from the skewer.
Thread the resulting cubes onto the skewers together with small pieces of fat (about 25% of the total weight of the skewer). The fat adds aroma, tenderness, and juiciness to the dish.

Preparing Arrosticini on a grill, in the oven, or on a grill pan until a crispy crust forms. Avoid overcooking to prevent dryness. Remove from heat and season with salt to taste. For added flavor, you can place the hot meat on rosemary sprigs.

Arrosticini is a dish that is best enjoyed immediately. If necessary, store in a tightly sealed container in the refrigerator for up to 2 days. Freezing is not recommended.

Alternative Chicken Recipe

Certainly, for a true Italian, Arrosticini is always associated with lamb. Lately, chicken kebabs have gained great popularity. We are eager to share two interesting chicken Arrosticini recipes with you.

With Zucchini

To prepare chicken Arrosticini with zucchini, you will need:

• 400 g (0.9 lbs) chicken breast
• 2 medium-sized zucchini
• 50 g (1.8 oz) breadcrumbs
• 40 g (1.4 oz) hard cheese
• 1 egg
• Salt and pepper to taste

First, grind the chicken breast into a slice of minced meat using a meat grinder. Grate the zucchini coarsely and the cheese finely. Mix all the ingredients in a bowl until well combined.
Next, use damp hands to shape the mixture into small kebabs around wooden skewers. Bake in a preheated oven at 200°C (392°F) for 15 minutes. Serve hot.

With Ham

Arrosticini made with chicken and ham are perfect for both a casual lunch and a festive table.
Here are the necessary ingredients:

• 300 g (10.5 oz) chicken breast
• 150 g (5.3 oz) ham
• 50 g (1.8 oz) hard cheese
• 40 g (1.4 oz) breadcrumbs
• Olive oil and butter, a small amount
• Thyme, a pinch
• 1-2 sage leaves

1. Start by grating the cheese finely. Mix half of it with the breadcrumbs, a pinch of thyme, and a small amount of olive oil.
2. Slice the chicken breast into long, wide slices and pound them lightly. Then, coat each piece with the breadcrumb mixture on both sides. Place a slice of ham and a little cheese on top of each chicken slice, then roll it up tightly.
3. Arrange all the formed rolls closely together on a cutting board and pierce 3-4 skewers through them in a parallel manner. Slice the meat by running a knife along the skewers. This way, each skewer will have several threaded chicken “rolls.”
4. Heat butter with sage leaves in a non-stick skillet.
5. Place the chicken Arrosticini in the skillet and cook over medium heat for 3-4 minutes on each side. Enjoy your meal!

Where to Try Arrosticini

The most famous place in all of Italy to taste Arrosticini is located in the Gran Sasso National Park (Gran Sasso d’Italia, “Great Rock of Italy”) and is called Ristoro Mucciante – people come here from all over the country, and of course, from Rome.

One skewer of Arrosticini costs 0.80 cents, and an adult would need about 10 skewers to feel satisfied. The journey from Rome takes about two hours.

Health benefits

In conclusion, it is worth noting that consuming Arrosticini is not only a delight for your taste buds but also beneficial for your entire body. Meat is an excellent source of protein and minerals necessary for the efficient functioning of metabolic processes.

Lamb is rich in iron, which positively affects blood formation. Additionally, the presence of vitamin B12 strengthens the nervous system and contributes to proper liver function. Do not waste time in vain, rejoice more often, take a break from the hustle and bustle, and remember: “Arrosticini are not only loved by sheep!” Can you guess why?

Interesting Facts about Arrosticini

1. Arrosticini is a traditional Italian lamb skewers hailing from the Abruzzo region. They date back to the 19th century and are still popular today.
2. The skewers are made from tender pieces of lamb meat, typically cut into small cubes and threaded onto wooden sticks, traditionally made from juniper branches.
3. The name “Arrosticini” comes from the Italian word “arrosto,” meaning roasted. These skewers are traditionally cooked over an open flame, resulting in a deliciously charred and smoky flavor.
4. Arrosticini is often seasoned with simple ingredients such as olive oil, salt, and pepper. However, variations may include additional herbs and spices like rosemary or garlic, adding depth of flavor.
5. The perfect Arrosticini should be cooked to medium-rare or medium doneness, ensuring the meat remains juicy and tender. Overcooking can result in dry and tough skewers.
6. Arrosticini is typically served as a popular street food in Italy, enjoyed during outdoor festivals and gatherings. They are often served with a side of rustic bread and accompanied by a glass of regional red wine.
7. While lamb is the traditional meat used for Arrosticini, variations using other types of meat, such as beef, pork, or chicken, can also be found, offering a different taste experience while still capturing the essence of this beloved Italian dish.

FAQ about Arrosticini