By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
432 cal · 40 min
Grilled Italian-Style Lamb Skewers (Arrosticini Abruzzesi)
Recipe GLPR07951b96237caf
Authentic arrosticini abruzzesi are succulent grilled lamb skewers from the Abruzzo region of Italy. Cubes of tender lamb shoulder are seasoned simply with salt, pepper, and olive oil, then threaded onto wooden skewers and cooked over flames until the exterior is charred and smoky while the interior remains juicy and pink. This minimalist preparation lets the quality of the lamb shine through.
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Ingredients
2 pounds Boneless lamb shoulder roast, cut into ¾-inch cubes (with fat cap)
2 tablespoons Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
Soak wooden skewers in water for at least 30 minutes to prevent charring. Pat the lamb shoulder dry with paper towels and trim any excess silver skin, leaving the fat cap intact for flavor and moisture.
Cut the lamb shoulder into even ¾-inch cubes. In a large bowl, toss the lamb cubes with the extra-virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated.
Thread the seasoned lamb cubes onto the soaked wooden skewers, packing them closely together but leaving a small gap between pieces for even cooking. Aim for 4 to 5 cubes per skewer.
Preheat a grill to high heat (around 450°F). Once hot, arrange the lamb skewers directly over the flames or hottest part of the grill.
Grill the skewers for 8 to 10 minutes, turning every 2 to 3 minutes to ensure even charring on all sides. The lamb is done when it reaches an internal temperature of 145°F and the exterior is deeply browned with light char marks.
Transfer the grilled lamb skewers to a warm platter and rest for 2 to 3 minutes before serving. Taste and adjust seasoning as needed. Serve hot, optionally with lemon wedges and fresh herbs.
Comments
Lamb shoulder is not a consistent stock item at Charlotte grocers—you'll likely need to special-order it or make a dedicated stop at Harris Teeter's butcher counter, adding time and complexity to a weeknight. The stated 40 minutes ignores cubing, skewering, and bringing the meat to temperature; expect closer to 90 minutes start to finish, with active grilling time alone running 15–20 minutes. Cost per serving lands around $4–$5 for the meat alone, which is reasonable for a protein but leans toward a weekend cook rather than a casual dinner. The short ingredient list is honest and the dish reheats decently, but the combination of sourcing friction and time investment makes this better suited to a planned meal than a spontaneous night.
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