Chefs' Recipes

Massimo Mele's lamb arrosticini with olives and salmoriglio

Made with lamb shoulder and served with fresh Italian salmoriglio, these lamb skewers are a popular barbecued snack.

  • 20 mins preparation
  • 15 mins cooking (plus marinating, resting)
  • Makes 10
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Lamb arrosticini and olives with salmoriglio
Chef Massimo Mele uses soft lamb shoulder and local herbs and spices, to make these Italian lamb skewers that are perfect for sharing.
"Marinating the lamb for one or two days means you can cook it quickly and gently," says Mele.
For more skewer recipes, check out our collection of skewers for the barbecue.


  • 125 ml (½ cup) extra-virgin olive
  • 4 garlic cloves
  • 100 grams pitted black olives
  • ¼ cup finely chopped flat-leaf parsley
  • 1 tbsp lemon zest
  • 3½ tsp chilli fakes
  • 1 kg boneless lamb shoulder, cut into 3cm pieces
  • 18 cm metal or bamboo skewers, soaked in water overnight
  • Black olives, to serve
  • ½ cup (loosely packed) oregano leaves
  • 1 anchovy fillet
  • ½ garlic clove
  • 2 tbsp lemon juice
  • 80 ml (⅓ cup) extra-virgin olive oil


  • 1
    For salmoriglio, place oregano, anchovy and garlic in a mortar and pestle and crush to a paste. Gradually stir in lemon juice followed by oil until combined; season to taste. Set aside.
  • 2
    Place oil, garlic, olives, parsley, zest and chilli in a blender with ¼ tsp sea salt flakes and blend until combined. Transfer to a large bowl with lamb and toss to coat; cover and refrigerate for at least 1 hour (preferably 2 days).
  • 3
    Prepare and preheat a wood-fired or charcoal barbecue to high. Skewer lamb onto 10 metal skewers and cook, turning lamb skewers frequently, until charred and cooked through (10-12 minutes). Rest for 5 minutes before serving.
  • 4
    Transfer to a large serving platter and drizzle with salmoriglio and serve with peperonata.


Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs.