In Italian, a "spiedo" is a spit, and "spiedini" are skewers of meat or fish grilled over a fire.
2 pounds boneless lamb loin
1/4 cup (approx.) extra-virgin olive oil
Dice lamb into 1-inch cubes. Soak wood skewers in water at least 30 minutes or use metal skewers. Skewer lamb (about 6 pieces per skewer). Generously season meat with Herb Salt and grill on all sides to desired doneness, about 4 minutes per side. Drizzle with olive oil and a squeeze of lemon.
1 pound coarse sea salt
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh oregano, finely chopped
Grated zest of 2 lemons
2 garlic cloves, finely chopped
In a medium-size bowl, combine ingredients; mash them against the bowl, until salt is finely ground. Spread salt mixture on a baking sheet and let dry in the sun 5 hours, or up to a day at room temperature.