Arrosticini (lamb skewers) with roast peppers salad

Prep Time
45 minutes
Cooking Time
40 minutes
  • 1 kg of lamb meat (preferably from the leg)
  • 2 rosemary sprigs
  • 2 tbsp of extra virgin olive oil
  • Salt
  • Pepper

  • For the pepper salad:
  • 6 red peppers
  • 4 anchovies
  • 1 clove of garlic
  • 1 sprig of parsley
  • 3 tbsp of extra virgin olive oil
  • Zest of ½ lemon
  • 1 tsp of dried chili
  • Salt
  • Pepper
  1. Ask your butcher to give you lamb meat that is trimmed but still with some of its fat intact. As a matter of fact, we will be incorporating little pieces of lamb fat in between the diced meat to increase the flavor and texture of these Italian skewers, called Arrosticini.
  2. Slice the lamb into thick steaks and dice the steaks into rough, 2cm cubes. Prepare the skewers, alternating 3 pieces of meat with a little piece of lamb fat. It will melt when you grill the skewers, flavouring the meat. Keep ready to grill.
  3. Wash the peppers and grill them on medium heat over the side with the Culinary Modular grid on your Campingaz barbecue. Close the lid and cook for about 10 minutes. When charred on one side flip them over and cook until blackened all around. Remove the charred peppers from the grill and place them in an airtight container or sealed bag to cool. The humidity will loosen up the pepper skin, making them easy to peel.
  4. With a little care, peel the peppers and remove the inner seeds if there are any. Pat dry and slice into chunks. Dress the peppers in olive oil, salt, pepper, dried chili, chopped parsley and, if you are unapologetic, chopped garlic. Mix well and plate. Top with lemon zest and anchovies and keep to one side ready to serve at room temperature. This pepper salad will keep in the fridge for a couple of days and it is great with pasta too.
  5. Now it is time to cook the lamb skewers. I like to keep my Campingaz grill on a high heat at this point as I want the meat to be well charred on the outside, but still juicy in the middle.
  6. At last minute, dress the skewers with salt and pepper and place the Arrosticini in an orderly manner on the grill. Do not step away from it as in a matter of 2 minutes you will need to start turning them as you want all 4 sides to be golden. As you cook them you can bush them with a little olive oil using a sprig of rosemary as brush to infuse its flavour into the meat.
  7. Serve your Italian Arrosticini straight away with the roast pepper salad. After you’ve finished eating, you can use crusty bread to soak all the juices.

Recipe and images by Danilo Cortellini