Grilled Lamb Skewers

Spiedini di Agnello

These lamb skewers from Abruzzo are the essence of simplicity—lamb, garlic, rosemary, olive oil, and peperoncino. If you have a charcoal grill, this is the time to use it—the smoke kisses the lamb and adds great flavor. Lamb shoulder is the best cut to use here. Leave some of the fat on to keep the lamb moist.

Yield

Serves 4 to 6

Ingredients

2 pounds boneless lamb shoulder, with a thin layer of fat, cut into ¾-inch cubes 8 cloves garlic, crushed and peeled 2 sprigs fresh rosemary, leaves removed and coarsely chopped ½ teaspoon peperoncino ⅓ cup extra-virgin olive oil, plus more for brushing Kosher salt 1 long loaf Italian bread, sliced

Recipe

Combine the lamb, garlic, rosemary, peperoncino, and olive oil in a large resealable plastic bag. Let marinate at least 8 hours or overnight.

When you are ready to cook, soak 8 wooden skewers in water for 30 minutes. Preheat an outdoor grill, preferably, charcoal, to medium.

Drain the skewers and thread the meat onto the skewers. Season all over with salt.

Grill the skewers, turning occasionally, until the meat is charred all over and cooked through, 8 to 10 minutes. Remove to a platter and let rest for a few minutes.

While the lamb rests, grill the bread, turning once, until crisp and golden on the edges. Brush the bread lightly with olive oil. Serve the lamb skewers with the grilled bread to soak up the juices.