Arrosticini are traditional Italian sheep skewers from the Abruzzo region, made with small cubes of meat grilled until juicy and lightly charred.
There are few dishes that represent the spirit of Abruzzo as perfectly as arrosticini. These simple skewers of sheep meat, cooked slowly over charcoal, are one of the most iconic foods of central Italy.
Originally created by shepherds who needed a way to cook tougher cuts of meat without wasting anything, arrosticini quickly became a symbol of Abruzzese cuisine. Small cubes of sheep meat are threaded onto wooden skewers and grilled slowly until tender and slightly smoky.
Today, arrosticini are loved all over Italy and can be found in restaurants, street food stalls, and traditional trattorias. They are incredibly simple—just meat, fire, and a few aromatics—but when prepared correctly they deliver an unforgettable flavor.
The good news is that you don’t need a traditional Abruzzese grill to make them. In this recipe, I’ll show you how to prepare authentic arrosticini at home, using either a small barbecue or even a stovetop grill pan.
What Are Arrosticini?
Arrosticini are traditional Italian sheep meat skewers from the region of Abruzzo, in central Italy. They consist of small cubes of sheep meat threaded onto wooden skewers and grilled slowly over charcoal.
These skewers are known locally as “rustelle”, a word that comes from the Abruzzese dialect rustell or arrustell. Despite their simplicity, arrosticini are one of the most iconic dishes of Abruzzese cuisine and a true symbol of the region’s pastoral traditions.
Traditionally, the meat used is sheep or castrato, cut into very small cubes and arranged on skewers with alternating pieces of lean meat and fat. During cooking, the fat melts slowly over the embers, keeping the meat tender and giving it its characteristic rich flavor.
Arrosticini are usually cooked over a special narrow charcoal grill called a fornacella, designed specifically for these skewers. However, they can also be prepared using a small barbecue or a grill pan at home.
Although the authentic version uses sheep meat, modern variations sometimes use pork, chicken, or turkey, though purists consider these simply grilled skewers rather than true arrosticini.
Simple, rustic, and incredibly flavorful, arrosticini represent the essence of Abruzzo’s shepherding tradition and love for grilled meat.
History and Origin of Italian Arrosticini
The first arrosticini appeared around 1930 in the piana di Voltigno, Villa Celiera, in the province of Pescara. Shepherds, aiming not to waste an old sheep, cut the meat into small cubes, skewered them on sticks, and roasted them over the fire. They even added layers of fat between the pieces, which melted during cooking to enhance flavor and tenderness. Over time, this practical method became a cherished culinary tradition, passed down through generations.
Arrosticini are now officially recognized as a Prodotto Agroalimentare Tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies. This highlights their cultural and gastronomic importance in Abruzzo.
Why You’ll Love This Arrosticini Recipe
There are many reasons why arrosticini have become one of the most loved dishes of Abruzzo.
Incredibly simple ingredients: This recipe uses only a few ingredients—mainly sheep meat, olive oil, and herbs—but when cooked properly the result is incredibly flavorful.
Authentic Italian tradition: Arrosticini come directly from the pastoral culture of Abruzzo, where shepherds developed this cooking method to make the most of their meat.
Easy to cook at home: Even though they are traditionally cooked on a special grill called “Fornacella”, you can easily prepare them using a small barbecue or a stovetop grill pan.
A true Italian BBQ experience: When served hot with bread and a glass of red wine, arrosticini recreate the atmosphere of a real Abruzzese Barbecue.
Industrial vs Artisan Arrosticini
Today, arrosticini can be found in two main forms: industrial production and artisanal production. Depending on the type of processing, the weight of an arrosticino varies from 20 to 35 g (about 1 oz) per piece: if you have guests for dinner, and you haven’t cooked anything else, consider an average of 10-15 arrosticini per diner. While both follow the same basic idea—small cubes of sheep meat threaded onto skewers—the preparation methods are quite different.
Industrial Arrosticini
Industrial arrosticini are produced using specialized machines designed to cut the meat quickly and uniformly. The meat is sliced into very regular cubes of about 1 centimeter, each weighing roughly 20 grams.
The skewers used in industrial production are usually around 20 centimeters long and typically hold six to eight cubes of meat. Because the meat is cut mechanically, the pieces appear very precise and uniform.
Although this method allows large quantities of arrosticini to be produced efficiently, the flavor and quality often depend on the type of meat used.
Artisan Arrosticini
Artisan arrosticini are still prepared the traditional way, by hand. The meat is cut with a knife, which results in slightly irregular cubes.
This irregularity is actually considered a sign of authenticity. Skilled butchers carefully select the best cuts of sheep meat and balance lean pieces with small portions of fat, ensuring the skewers remain juicy during cooking.
Because of this careful selection and manual preparation, artisanal arrosticini are generally considered higher quality and more flavorful.
For many people in Abruzzo, preparing arrosticini by hand is not just a cooking method—it is a true culinary tradition passed down through generations.
What Cut of Meat Is Best for Arrosticini?
Traditional arrosticini are made with sheep meat, often from older animals. This type of meat has a deeper, richer flavor than lamb and is part of what gives authentic arrosticini their distinctive taste.
The meat should include a good balance between lean and fat, ideally around 25% fat. This is essential because the fat melts during cooking and keeps the meat tender and juicy. Without enough fat, the skewers can easily become dry.
In Abruzzo, butchers often prepare arrosticini using different cuts of sheep meat, mixing them together to create the right balance of texture and flavor.
If sheep meat is difficult to find where you live, you can substitute it with lamb, choosing cuts that contain some natural fat.
Some good options include:
- lamb shoulder, which is flavorful and slightly fatty
- lamb leg, trimmed but not completely lean
- lamb neck, which has excellent flavor when grilled
The key is to avoid meat that is too lean. Arrosticini should always have small streaks of fat between the cubes, because this fat melts during cooking and keeps the meat soft and flavorful.
Authentic Arrosticini Ingredients
Arrosticini are one of the simplest dishes in Abruzzese cuisine. The ingredient list is extremely short, but choosing the right ingredients and preparing them correctly makes all the difference.
Sheep Meat (or Castrato): The main ingredient for authentic arrosticini is sheep meat, traditionally from castrato or ciavarra, a term used in Abruzzo for a young sheep that has never given birth. This type of meat has a stronger flavor than lamb and is considered the most authentic choice for this recipe. The meat should be cut into small cubes about 1–2 cm in size. It is very important to include both lean meat and small pieces of fat, ideally around 25% fat, because the fat melts during cooking and keeps the skewers tender and juicy.
Pro Tip: If sheep meat is not easy to find where you live, you can substitute it with lamb, choosing cuts that contain some natural fat such as shoulder or neck.
Extra Virgin Olive Oil: A small amount of extra virgin olive oil is used to lightly season the meat before cooking. It helps the aromas stick to the skewers and enhances the natural flavor of the meat. Choose a good quality olive oil with a balanced flavor that does not overpower the taste of the grilled meat.
Fresh Rosemary: Rosemary is the traditional herb used to flavor arrosticini. A few fresh sprigs placed between the skewers release their aroma during cooking and give the meat a subtle Mediterranean fragrance.
Salt: Salt is added only at the end of cooking. Adding it too early can draw moisture out of the meat and make it tougher.
The Wooden Skewers
Traditional arrosticini are prepared using thin wooden skewers about 20 cm (8 inches) long. These skewers are slightly narrower than standard barbecue skewers, which helps keep the small cubes of meat tightly packed together.
When preparing arrosticini at home, you can use regular bamboo skewers, as long as they are not too thick. The important thing is that the meat cubes stay close together so they cook evenly.
Before using them, it’s a good idea to soak the skewers in water for about 20 minutes. This helps prevent the wood from burning during cooking, especially if you are using a barbecue.
Italian Arrosticini Step-by-step Instructions
Although arrosticini are extremely simple, preparing them properly requires a little attention to detail. The goal is to obtain juicy cubes of meat that are slightly charred on the outside but still tender inside.
Prepare the Meat
Start by cutting the sheep meat into strips about 2 centimeters wide. Using a sharp knife, cut the strips into small cubes of roughly the same size (1). Keeping the cubes uniform is important because it ensures that the meat cooks evenly.
Thread the Skewers
Take wooden skewers about 20 cm long and begin threading the cubes of meat onto them. Each skewer should contain about eight cubes. Try to alternate lean pieces and slightly fattier pieces of meat. This helps keep the skewers juicy during cooking (2). Continue until all the meat has been used.
Let the Meat Rest with Aromatics
Place the prepared skewers on a large tray. Arrange a few sprigs of fresh rosemary between the skewers and drizzle them lightly with extra virgin olive oil. Gently turn the skewers so they are lightly coated on all sides (3).
Let the meat rest at room temperature for about 30 minutes. This short resting time allows the meat to absorb the aromas of the oil and rosemary.
Cook the Arrosticini on a Grill Pan or Mini Barbecue
Traditional arrosticini are cooked over charcoal on a narrow grill called a rustellara or fornacella. However, you can obtain excellent results even at home using a small terrace barbecue (4) or a hot grill pan (bistecchiera) (5).
Heat the grill or pan until it is very hot. Once heated, place the skewers on the grill.
Lower the heat slightly and cook the arrosticini for about 10 minutes, turning them occasionally so that the meat cooks evenly on all sides.
Halfway through cooking, turn the skewers carefully to ensure uniform browning.
Toward the end of cooking, you can briefly increase the heat to create a light golden crust on the outside of the meat.
Season and Serve
Once cooked, transfer the arrosticini immediately to a serving plate and season with a pinch of salt.
Serve them very hot, ideally accompanied by rustic bread and a glass of red wine.
What do Italians eat with arrosticini?
In Abruzzo, arrosticini are traditionally served with simple white bread and red wine, often Montepulciano d’Abruzzo. Sometimes they are accompanied by toasted bread with olive oil and chili pepper.
The Secret to Perfect Arrosticini
Even though arrosticini are made with very simple ingredients, a few small details make the difference between ordinary skewers and truly delicious ones. When cooked properly, the meat should be tender, juicy, and lightly charred on the outside.
Choose Meat with the Right Amount of Fat
One of the most important secrets for perfect arrosticini is the balance between lean meat and fat. Ideally, the meat should contain about 25% fat.
This fat slowly melts during cooking and keeps the cubes of meat juicy. If the meat is too lean, the skewers can easily become dry and tough.
Keep the Heat Moderate
Whether you cook arrosticini on a small terrace barbecue or on a stovetop grill pan, the heat should be moderate rather than too strong.
If the temperature is too high, the outside of the meat will burn before the inside has time to cook properly. A steady, medium heat allows the fat to melt slowly and keeps the meat tender.
Salt Only at the End
A classic rule of Abruzzese cooking is to add salt only after the arrosticini are cooked.
If salt is added too early, it can draw moisture out of the meat, making it tougher. Salting at the end keeps the meat juicy and full of flavor.
Storage Instructions
Arrosticini are best enjoyed immediately after cooking, while they are still hot and fragrant from the grill or pan. The aroma of the roasted meat and melted fat is part of what makes this dish so special, so serving them right away is always the best choice.
If you have leftovers, you can store the cooked arrosticini in the refrigerator for up to two days. Place them in an airtight container once they have cooled completely.
When reheating them, avoid using very high heat. The best way is to warm them briefly in a hot grill pan or skillet for a few minutes, just enough to heat them through without overcooking the meat.
Freezing is generally not recommended, as the texture of the meat tends to change after thawing and may become tougher and less juicy.
For the best experience, arrosticini should always be prepared and eaten fresh, just like they are traditionally served in Abruzzo.
Arrosticini Abruzzesi (Traditional Italian Sheep Skewers)
Ingredients
- 1 kg sheep meat or castrato
- Extra virgin olive oil as needed
- Fresh rosemary as needed
- Salt to taste
Instructions
- Cut the meat into strips about 2 cm wide, then cut the strips into small cubes of roughly the same size.
- Thread about 8 cubes of meat onto each wooden skewer, alternating lean and slightly fatty pieces whenever possible.
- Place the prepared skewers on a tray.
- Place sprigs of rosemary between the skewers.
- Drizzle the skewers with a little extra virgin olive oil and turn them so they are lightly coated on all sides. Let them rest for about 30 minutes at room temperature.
- Heat a grill pan or a small barbecue until very hot.
- Place the skewers on the grill, lower the heat slightly, and cook for about 10 minutes, turning occasionally so they brown evenly.
- Toward the end of cooking, increase the heat briefly to create a light golden crust.
- Transfer the arrosticini to a serving plate, season with salt, and serve immediately while hot.
Notes
- Choose meat with about 25% fat to keep the skewers juicy.
- Do not cook over very high heat or the meat may become dry.
- Salt the arrosticini only after cooking to keep the meat tender.
- Serve immediately while hot for the best flavor.
