Stigghiole Palermitane: Palermo's Charcoal-Grilled Lamb Intestine Skewers

Rinse the intestines under cold running water. Submerge in a large bowl of cold water with 2 tbsp coarse salt and the juice of 1 lemon. Soak for 30 minutes.

Drain, then rub each length of intestine with more coarse salt and fresh lemon juice, working it into the surface. Rinse under cold running water. Repeat 3–4 times until the water runs clear and the smell is clean. Do not rush this step.

Pat the intestines completely dry with paper towel and lay flat on a clean board. Any surface moisture will steam on the grill and prevent charring.

Lay 2 spring onion stalks (or thin leek strips) alongside 3–4 flat-leaf parsley sprigs and a few fennel fronds. Hold the herb bundle tightly in one hand.

Starting at one end, wind a length of intestine tightly around the herb bundle, overlapping each wrap by about 1 cm. Pull firm as you wind — a loose bundle will fall apart on the grill. Make 4 skewers total.

Thread a long metal skewer through the full length of each bundle to lock it in place.

Light a charcoal chimney. When the coals are glowing red-orange with a coating of white ash (medium heat), spread them in an even layer under the grill grate.

Lay the skewers over the coals. Turn every 2–3 minutes. Grill for 15–20 minutes total, until the intestine is deeply charred on all sides and cooked through, and the spring onion is visibly softened inside.

Optional: in the last 5 minutes, whisk 2 tbsp olive oil with the juice of half a lemon, a pinch of coarse salt, and cracked black pepper (salamarigghiu). Brush over the skewers as they finish.

Serve immediately with lemon wedges and extra coarse salt. Eat while standing.