Recipes › Grilled › Italian Grilled Lamb Skewers Recipe

Italian Grilled Lamb Skewers Recipe

Recipe by Pedro M. A. Neves

Italian grilled lamb skewers, known as spiedini d'agnello, are a rustic Mediterranean favorite featuring tender cubes of lamb marinated in rosemary, garlic, and olive oil, then charred over high heat. These aromatic skewers deliver smoky, herb-forward flavor with a juicy interior and caramelized exterior, making them an ideal appetizer or main course. The simple marinade and quick cooking time make this a perfect dish for entertaining.

Ingredients

• 800 g (1.75 lb) lamb shoulder or leg, cut into 4 cm (1.5 inch) cubes
• 4 sprigs fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 90 ml (6 tablespoons) extra virgin olive oil
• 30 ml (2 tablespoons) fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• 8 metal or wooden skewers (if wooden, soaked in water for 30 minutes)
• 1 large red onion, cut into chunks (optional)
• Fresh lemon wedges for serving

Instructions

1. Combine minced garlic, chopped rosemary, olive oil, lemon juice, salt, black pepper, and red pepper flakes in a large bowl to create the marinade.

2. Add lamb cubes to the marinade and toss thoroughly until all pieces are evenly coated. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.

3. Remove lamb from refrigerator 15 minutes before grilling to allow it to reach room temperature.

4. Preheat grill to high heat (200°C/400°F), or prepare charcoal to hot stage with coals spread evenly.

5. Thread lamb cubes onto skewers, alternating with red onion chunks if desired, leaving slight gaps between pieces for even cooking.

6. Place skewers directly over high heat and grill for 10-12 minutes total, turning every 2-3 minutes to achieve even charring on all sides and reach medium-rare (62°C/144°F internal temperature).

7. Transfer grilled skewers to a warm serving platter and let rest for 2 minutes before serving.

Substitutions

• Use beef sirloin or venison cubes instead of lamb for a leaner alternative
• Substitute fresh mint for half the rosemary for a different herb profile
• Replace lemon juice with red wine vinegar for deeper acidity
• Use grill pan or cast-iron skillet indoors if outdoor grill unavailable

Tips

• Do not overcrowd the grill; maintain space between skewers for proper heat circulation and browning
• Pat lamb dry with paper towels before threading onto skewers to achieve better caramelization
• Let the lamb rest for 2 minutes after grilling to allow juices to redistribute, ensuring tender, juicy meat

Spiedini are a cornerstone of Italian street food and rustic home cooking, particularly in Southern Italy and Sicily where lamb grilling traditions date back centuries. These skewers reflect the Mediterranean emphasis on simple, high-quality ingredients prepared with minimal intervention to highlight natural flavors.

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