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Arrosticini con zucca grigliata

Sandra Lerebours from United States

Serves
4
Preparation
15-30 min
Cooks in
less than 20 min
Country of origin
Italy

I consider myself more of a carnivore than an omnivore. So, while I was initially thrilled upon my arrival in Italy for a summer internship to be served affettati misti day in an day out, my American, southern barbecue and steak-loving self started getting a hankering for something a little more substantial and hearty in the meat department.

After inquiring about my favorite foods, my boss, in typical hospitable Italian fashion, invited me over to his house for lunch, where he surprised me the most delicious arrosticini con zucca grigliata, grilled on his outdoor stove and seasoned with fresh thyme from his garden.

That lunch was the start to a memorable summer, filled with good wine and great people.

** The recipe serves about 4 people, but if you’re a meat-lover like me you could probably eat all the servings by yourself.

Ingredients

  • 1 1/2 pounds lamb, cut into 1/2-inch cubes
  • 1 branch of fresh rosemary or thyme
  • 1-2 pinches of salt and pepper (add to taste)
  • 2-4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large zucchini

Method

  • Crush the thyme rosemary branch with the palm of your hand on a chopping board and stick it in a small bowl with the olive oil and a few grinds of black pepper. Leave to infuse while you prepare the lamb.
  • Thread the cubes of lamb onto long skewerss to make about 16 sticks. Drizzle the meat with some of the olive oil to coat lightly.
  • Sear the lamb sticks over a high flame on a grill and cook about 1 minute on each side, until the meat is browned (not burnt) and develops a little crust. Remove from the heat and place on a serving plate.
  • Immediately season with salt, pepper and herb mixture
  • Lop off the tops and bottoms of the zucchini, then cut them into quarters lengthwise.
  • Drizzle zucchini with olive oil and sprinkle with salt and/or pepper
  • Grill until the zucchini begins to brown, 3-4 minutes per side simultaneously while grilling the meat
  • Serve hot with a glass of red wine!

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