Molise
Cubed lamb shoulder and seasonal vegetables threaded on rosemary-branch skewers and grilled over charcoal — a simple Molisan preparation that relies entirely on the quality of the lamb and the heat of the charcoal fire. Alternating lamb, red pepper and onion on the skewer creates a self-basting mechanism as the fat from the lamb drips onto the vegetables below. Seasoned only with salt, peperoncino and rosemary.
Charred on the outside, pink and juicy within; rosemary perfumes the fat; charcoal smoke gives depth; peperoncino adds heat; lemon at the end cuts the fat — cooking at its most elemental
{"Use lamb shoulder cut in large cubes (4–5cm) — smaller pieces dry out before charring on the outside","Alternate lamb and vegetables on the skewer — the arrangement ensures the fat from the lamb bastes the vegetables","Rosemary-branch skewers (stripped of leaves except at the tip) perfume the meat from inside and make a dramatic presentation","Grill over very hot charcoal for 4–5 minutes per side — high heat crisps the outside; the interior remains juicy","Season with sea salt only after coming off the grill — pre-salting draws out moisture"}
{"Marinate the lamb in olive oil, garlic and rosemary for 4 hours before threading — this adds flavour without the need for complex seasoning","Fan the coals to white-hot before cooking — the highest heat gives the best char in the shortest time","A squeeze of lemon over the skewers immediately off the grill is the traditional Molisan finish"}
{"Small lamb cubes — they cook through before developing char on the outside","Uniform lamb cubes with no fat — pieces with some fat self-baste; all-lean lamb dries out rapidly over charcoal","Pre-salting — salt draws moisture from the surface during the grilling time"}
La Cucina Molisana — Tradizioni e Sapori