Arrosticini are traditional Abruzzese skewers made from small pieces of sheep meat and fat, grilled over hot charcoal and seasoned simply with salt.
If using wooden skewers, soak them in water for at least 30 minutes to reduce scorching.
Trim away any tough connective tissue from the meat, but retain some of the fat.
Cut the meat and fat into small, even cubes approximately ½ inch wide.
Thread the meat tightly onto the skewers, alternating lean and fatty pieces when possible.
Prepare a charcoal grill with a concentrated bed of hot coals. Traditionally, arrosticini are cooked on a narrow grill called a furnacella, which supports the skewers while leaving the meat directly over the heat.
Place the skewers over the hot coals and grill for 6 to 10 minutes, turning frequently so the meat browns evenly.
Season the skewers with salt during the final minutes of cooking.
Cook until the meat reaches at least 145°F (63°C), then allow it to rest for 3 minutes.
Traditional arrosticini are not usually marinated or served with heavy sauces. Their characteristic flavor comes from sheep meat, charcoal, rendered fat, and salt. Keep the meat pieces small and tightly packed so they cook quickly without drying out.
Serve immediately while hot.
