Grilled lamb skewers

These lamb skewers were traditionally eaten by Italian shepherds while they tended their sheep


Preparation time: 5 minutes

Cooking time: 5 minutes

Makes: 8 skewers


500g boneless lamb shoulder, cut into cubes

Black pepper

Good-quality extra-virgin olive oil

Sea salt flakes

Chilli flakes

Crusty bread, to serve


1 If using bamboo skewers, soak them in cold water for 30 minutes to prevent them burning. Preheat a barbecue or grill (broiler) to high.

2 Thread the diced lamb on to the skewers, sprinkle over plenty of pepper and a splash of olive oil, then place on the barbecue or grill and cook, turning frequently, for about 5 minutes or until just cooked through.

Sprinkle with sea salt and chilli flakes and drizzle over a little olive oil. Serve with crusty bread on the side. Paired with a salad, this makes a lovely light meal.

Recipe and image courtesy of Italy’s Bars and Hidden Laneways by Paola Baccia published by Smith Street Books.

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.