National Dish Italy: Spiedini (Recipe)
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Say hello to Spiedini, the irresistible grilled skewers that capture the smoky, rustic soul of Italy’s Abruzzo region. Better known there as arrosticini, these little lamb skewers are charred over an open flame until crisp at the edges and meltingly tender within. With nothing more than good meat, a splash of olive oil and a whisper of rosemary, they prove that the simplest dishes are often the most memorable. Fire up the grill and bring a taste of the Apennine hills straight to your table.
About Spiedini
Spiedini are a traditional speciality from the Abruzzo region of Italy, where they are also known as arrosticini. These wonderful little skewers are typically made from lamb or mutton and grilled over an open fire until beautifully caramelised. The beauty of the dish lies in its simplicity: minimal preparation paired with the deep, smoky flavour of grilled meat. Loved both across Italy and well beyond its borders, Spiedini trace their origins to the rural life of shepherds, who once cooked the meat over the embers while out on the hills.
Ingredients (serves 1–2)
- 300 grams lamb, cut into small cubes
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- 2 teaspoons chopped rosemary
- Skewers (wooden or metal)
Shopping for the ingredients
When shopping for the ingredients for Spiedini, it really pays to seek out good-quality lamb. Fresh meat from a local butcher will give you the best flavour by far. Choose a decent olive oil to lift the simple marinade, and pick up rosemary either fresh or dried — though fresh rosemary tends to offer a more intense, fragrant aroma. If you are using wooden skewers, remember to soak them in water beforehand so they do not scorch on the grill.
Preparing the dish
Preparing Spiedini begins with cutting the lamb into even, bite-sized cubes, which ensures the meat cooks through uniformly. Tip the cubes into a bowl and toss them with olive oil, salt, pepper and chopped rosemary. It is well worth letting the meat marinate for at least an hour so the flavours can really sink in. While that happens, set your wooden skewers to soak in water so they are ready when you are.
Step-by-step instructions
- Preheat the grill to a medium-to-high heat.
- Thread the marinated lamb onto the prepared skewers.
- Grill the Spiedini, turning them often so they brown evenly all over.
- After roughly 7–10 minutes the skewers should be cooked through and crisp on the outside.
- Serve immediately, seasoning with a little extra salt and pepper to taste.
Gluten-free / lactose-free version
This recipe for Spiedini is naturally gluten-free and lactose-free, since it relies on nothing more than meat and the simplest of seasonings. No special adjustments are needed at all. Do, however, double-check that every ingredient — including the olive oil and the seasonings — is certified gluten- and lactose-free, particularly if you are reaching for any processed products.
Tips for vegans and vegetarians
Although Spiedini are traditionally made with meat, there are vegetarian alternatives that are every bit as delicious. Try threading seasoned tofu cubes or chunks of vegetables such as peppers, courgettes and aubergines onto the skewers before grilling. For extra depth of flavour, marinate the tofu or vegetable pieces in a bold mix of olive oil, soy sauce, garlic and seasonings — a fine companion to the grilled cheese in Scamorza alla Griglia.
More tips and tricks
For the very best results, Spiedini should be served the moment they come off the grill. A pre-warmed plate helps keep the meat hot and juicy. Take your time cubing the lamb evenly and marinate it thoroughly for full flavour. For an even more intense result, leave the meat to marinate in the fridge overnight. And if you can cook over a charcoal grill, you will reward the meat with an extra layer of smoky aroma.
Adapting the recipe to your taste
Spiedini are easy to tailor to your own preferences. Experiment with different herbs and spices such as thyme, oregano or paprika to give the dish your own signature touch. You can swap in other meats too, like beef or chicken, depending on what you fancy. For a hint of heat, scatter in a few chilli flakes. And of course, the recipe scales up effortlessly when you are cooking for a crowd.
Ingredient substitutions
If lamb is hard to come by, beef or pork make excellent stand-ins. For a vegetarian version, tofu or a selection of seasonal vegetables work beautifully. In place of rosemary, other herbs such as oregano or thyme do the job nicely — a similar herbal lift to the one you find in Polpette al Sugo. The olive oil, meanwhile, can be replaced with another vegetable oil such as rapeseed or sunflower.
Drink pairing ideas
A range of drinks pairs wonderfully with Spiedini, depending on your taste. A robust red wine from Abruzzo, such as Montepulciano d’Abruzzo, complements the rich flavours of the meat perfectly. A cold beer or a refreshing white like Trebbiano also makes a superb partner. For an alcohol-free option, offer sparkling water with a squeeze of lemon or a homemade lemonade.
Serving and presentation ideas
Thoughtful presentation can make eating Spiedini all the more enjoyable. Serve the skewers on a rustic wooden board and garnish with fresh herbs such as rosemary or parsley. A side of grilled vegetables or a crisp green salad rounds out the plate nicely, while a squeeze of lemon juice over the skewers adds brightness and brings the flavours to life. Small bowls of extra olive oil or dipping sauces are a lovely touch alongside the charred richness you would find in Crostini con Lardo.
A bit of history
Spiedini have their roots in the rural traditions of the shepherds of Abruzzo. Originally they were made from surplus meat and the most prized cuts of the sheep. The simplicity of the recipe — and the ease of grilling the skewers over an open fire — made them a practical meal for shepherds on the move. Today, arrosticini are a firm fixture of Abruzzese cooking and a celebrated part of Italian cuisine, regularly served at festivals and family gatherings.
More recipe ideas
Summary: Spiedini
Spiedini are a delicious and authentic speciality from Abruzzo — wonderfully simple to make yet packed with flavour. With good lamb, a handful of basic seasonings and the right grilling technique, you can enjoy this traditional Italian dish in your own home. Whether served as a main course or as part of a larger spread, Spiedini are always a treat. We hope this recipe inspires you and brings you plenty of joy in the kitchen.
