← Nouns Cooking · Italian

Ingredients

• 800 g boneless lamb leg or shoulder, with some fat
• 2 tbsp extra virgin olive oil
• 1 sprig Rosemary
• 1 tsp coarse salt
• Black pepper
• 1 crusty bread, to serve (optional)

Method

1. Soak about 30 thin wooden skewers in water for 30 minutes so they do not burn.
2. Cut the lamb into 1–1.5 cm cubes, keeping some of the fat, which bastes the meat as it cooks.
3. Thread the cubes tightly onto the skewers, alternating lean and fatty pieces, so each skewer holds about 8–10 pieces.
4. Heat a barbecue or griddle pan until very hot. Brush the skewers lightly with oil, using the rosemary sprig as a brush.
5. Grill for 3–4 min, turning often, until browned outside and just pink inside. Sprinkle with salt and pepper and serve straight away.

Tips

• Lay the skewers close together with the bare ends hanging off the grill so only the meat sits over the heat.
• Serve with bread drizzled with oil, as they do in Abruzzo; use gluten-free bread to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano Great Italian Chefs