- 3 pounds mutton or lamb
- 1⁄2 cup olive oil
- Fresh rosemary
- Salt and fresh black pepper
- Wooden skewers
Soak the wooden skewers in a bath of cold water for 1 hour.
Trim all the fat and cut the meat into very small pieces or 1⁄2-inch cubes. Thread the meat onto the skewers, up to 1-inch from the top. There should be 5 inches of meat on each skewer.
Line the skewers on a cookie sheet with the handle parts of the skewers hanging o the cookie sheet, and pour the olive oil over the meat. Garnish with some salt, pepper, and fresh rosemary and allow to marinate for 1 hour in the refrigerator.
Remove the skewers from the refrigerator and place on a brazier and cook on the grill for 10 minutes, 5 minutes on each side. Brush the skewers with fresh rosemary stalk dipped in olive oil while cooking and salt to taste. Remove from the grill and serve.