Recipes

Ingredients: 20 lamb skewers (neck or shoulder cut, 1cm cubes) · Fine sea salt

Method:

1. Prepare your charcoal — you want a deep bed of white-grey embers, not flames. This takes about 20–25 minutes with a chimney starter.

2. Season the skewers generously with fine sea salt immediately before cooking. Not before — the salt draws moisture.

3. Lay skewers across the narrow channel of the grill, packed closely together. The grill holds 30 at once.

4. Cook for 8–10 minutes, turning every 2 minutes. The lamb should be slightly charred on the outside, just-pink in the centre.

5. Eat immediately. Arrosticini are meant to be eaten hot, straight from the grill.

What you need: Hardwood charcoal (not briquettes) · Chimney starter · Natural firelighters

Method:

1. Fill the chimney starter with charcoal and light from the bottom using a natural firelighter.

2. Wait 20–25 minutes. The coals are ready when they are white-grey on the outside with a red glow visible inside.

3. Pour into the bottom of the grill. You want a packed, even bed about 3–4cm deep.

4. Let it settle for 5 minutes before cooking. You should be able to hold your hand 10cm above the coals for no more than 2–3 seconds.

5. The grill is ready. Never cook over flames — only embers.

How to serve:

· Serve directly from the grill. No plates needed — just grab a skewer.

· Set out a basket of crusty white bread. The bread catches the fat and juices. This is not optional.

· Drizzle with extra virgin olive oil if you like, though purists skip it.

· Serve in batches — the grill holds 30, but they cook fast. Keep the momentum going.

Wine pairings:

· Montepulciano d’Abruzzo — the local pairing, earthy and medium-bodied.

· Cerasuolo d’Abruzzo (rosé) — if you’re cooking in summer.

· Any honest Primitivo or Nero d’Avola if you can’t find Montepulciano.

Serving numbers: 20 skewers feeds 2 people generously, 3 people adequately. As a starter for 4–5.