Traditional Lamb Spiedini with Salmoriglio

Name: Traditional Lamb Spiedini with Salmoriglio
Prep time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg lamb shoulder or leg, cut into 2–3 cm cubes; Coarse sea salt (for seasoning after cooking); 100 ml extra virgin olive oil; Juice of 1 lemon; 1 tsp dried oregano; 1 small garlic clove, finely grated (optional); Fine sea salt; Freshly cracked black pepper

Serves 4
25 min.
- PREP TIME15 min.
- COOKING TIME25 min.

People
Serves 4
Prep Time
15 min.
Cooking Time
25 min.
Difficulty
Easy
BBQ Temperature
300–350 °C / CORE TEMPERATURE AFTER RESTING 55–58 °C
Method
Direct

Ingredients

Instructions

the Ingredients

Lamb

Completed step 1 kg lamb shoulder or leg, cut into 2–3 cm cubes
Completed step Coarse sea salt (for seasoning after cooking)

Salmoriglio Sauce

Completed step 100 ml extra virgin olive oil
Completed step Juice of 1 lemon
Completed step 1 tsp dried oregano
Completed step 1 small garlic clove, finely grated (optional)
Completed step Fine sea salt
Completed step Freshly cracked black pepper

Special Equipment

Instructions

Classic Italian lamb skewers grilled over high heat and served with warm salmoriglio, a simple lemon and olive oil sauce that enhances the meat without overpowering it.

IN THE KITCHEN:

Cut lamb into evenly sized cubes.
Thread lamb tightly onto metal or soaked wooden skewers.
Do not season lamb before cooking.
Combine salmoriglio ingredients and set aside.
Allow lamb to sit at room temperature 30 minutes.

AT THE GRILL / BARBECUE:

Prepare Weber BBQ for direct heat, 300–350 °C.
Preheat grill for 15 minutes.
Clean and lightly oil grill grates.
Place skewers directly over hottest part of grill.
Grill 6–8 minutes, turning frequently.
Remove skewers once lamb is nicely charred outside.
Season immediately with coarse sea salt.

TO SERVE:

Serve lamb spiedini hot.
Offer warm salmoriglio on the side.
Serve with crusty bread or grilled flatbread

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