Equipment:

From Consiglio’s Kitchen — Spiedini Arrosticini BBQ

Wooden Skewers

Ingredients:

2 lbs Lamb Shoulder — better to buy one whole piece from your butcher and de-bone it rather than a bunch of blade cuts.

Garlic

Olive Oil

Fresh Rosemary

Directions:

Cube lamb. Place the lamb in a bowl with the rosemary, chopped garlic and olive oil. Season lightly with salt and peppers. Mix well and set aside to marinate. I vacuum seal mine and leave in refrigerator overnight.

Thread lamb cubes on skewers neatly, ensuring an even distribution between fatty pieces and leaner pieces. If using wooden skewers, leave to soak in cold water for at least 20 minutes, to prevent them burning during cooking.

Once the coals in the barbecue have turned an ashy white, cook the skewers for 2–3 minutes, turning them halfway through.

Paint skewers with olive oil using a rosemary branch as a brush. Finish with coarse salt.