Lamb Skewers, or Arrosticini Abruzzesi are part of the fabric of the region of Abruzzo. It’s quite simply diced lamb shoulder on skewers, seasoned with salt and grilled. I also like the addition of a little dried oregano. Serve with a cucumber and yoghurt salad and some grilled or flat bread.
*Be sure to soak your wooden skewers overnight, I use 16cm wooden skewers.
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Method
Timeless Flame: The History of Lamb Skewers Around the World
As you fire up your grill and thread tender cubes of lamb, it’s worth knowing you’re tapping into a culinary tradition that stretches back thousands of years. The idea of cooking meat on a stick is surprisingly ancient – across cultures and continents, our ancestors discovered that skewering meat and holding it over the fire was one of the simplest, yet most satisfying ways to turn raw protein into a shared meal.
In the Middle East and Anatolia, what we now might call “kebab” became a ritual of meat, fire, time and seasoning. ʻShish kebabʼ—literally “meat on a skewer”—often started with lamb marinated with olive oil, garlic, lemon and herbs, then grilled over open coals.
The technique spread far and wide: in Italy the shepherds of Abruzzo pioneered their version of lamb skewers, known as arrosticini, built from modest cuts and cooked simply over charcoal.
For your lamb skewers recipe, this history matters. It reminds us that marinating, allowing flavour to soak in, choosing the right cut of lamb, and using direct heat are all part of a practice that’s been refined over centuries. Instead of just cooking meat, you’re participating in a global tradition of gathering, fire-pit cooking, and sharing food that tastes of land and community.
Whether your skewers are served with herbs (from our garden or yours!), seasonal greens, or tart condiments that cut through richness – you’re continuing that tradition of flavour, fire, and family. So as you put that first juicy cube of lamb on the skewer and slide it onto the hot grill, you’re doing more than cooking – you’re joining a story that’s far bigger than the plate in front of you.
What makes lamb skewers so enduring isn’t just the flavour – it’s the connection they create. Cooking over flame is one of the oldest shared human experiences, and even now it has a way of slowing everyone down. There’s something grounding about the sizzle of marinated lamb hitting the grill, the smoke carrying hints of rosemary and olive oil, and the gathering of friends who can’t help leaning closer to the fire. We buy our lamb from Devine Quality Meats in Mullumbimby, because we know that they source local and with sustainability in mind. Good meat doesn’t need disguising – just respect, seasoning, and heat.
Every region has its own twist: lemon and oregano in Greece, yoghurt and spice in the Middle East, or red wine and garlic in Italy’s Abruzzo hills. Each version celebrates local herbs and traditions, yet all share the same simplicity – good lamb, good fire, good company. That’s why we love it: grilling lamb skewers isn’t just cooking, it’s celebrating the land, the animals, and the people who bring food to the table. Whether at a backyard barbecue or a quiet dinner, those smoky, tender bites always taste of togetherness.
