Cypriot Sausage Kebabs, or Sheftalia, are a special food from Cyprus. They are made with minced meat – usually pork or lamb – mixed with onions, parsley, and spices. This mix is then wrapped in a thin layer called caul fat, which keeps the sausages juicy when they are cooked. Sheftalia are often grilled on skewers, making them perfect for outdoor cooking like barbecues.
Serving Suggestions
Serve Sheftalia as a main course at a barbecue or casual dinner. Pair them with warm pita bread, a fresh salad, or a side of rice or couscous. They also make a great addition to a Mediterranean meze platter, accompanied by dips like tzatziki or hummus.
Pairing Ideas
These kebabs complement a variety of dishes. They pair well with a range of sides, such as tabbouleh, grilled vegetables, or roasted potatoes. For a more substantial meal, enjoy them alongside a hearty soup or a grain-based salad. They also work nicely with a glass of chilled white wine or a refreshing beverage.
Tips and Notes
- Meat: Use a mix of ground pork and beef for a balanced flavor and texture. Ensure the meat is well-seasoned with traditional spices and herbs.
- Caul Fat: Caul fat helps keep the kebabs moist and adds flavor. If unavailable, you can use skewers to shape and grill the meat.
- Grilling: Preheat the grill to medium-high heat and cook the kebabs until they are browned and cooked through. Turn them occasionally for even cooking.
- Storage: Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Enjoy the savory and aromatic flavors of Cypriot Sausage Kebabs (Sheftalia) as a delicious addition to your meals!simple to make and enjoyable by everyone, even if you’re new to cooking.
Cypriot Sausage Kebabs (Sheftalia)
Equipment
- Mixing bowl
- Skewers (metal or bamboo, soaked in water if using bamboo)
- Grill or barbecue
Ingredients
- 500 g ground pork
- 1 medium onion - finely chopped
- 1/2 cup fresh parsley - chopped
- 1/4 cup fresh mint - chopped
- 2 cloves garlic - minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and pepper - to taste
- 6 pita bread rounds - for serving
- Lemon wedges - for serving
Instructions
- In a mixing bowl, combine the ground pork, chopped onion, parsley, mint, minced garlic, ground cinnamon, ground allspice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Divide the mixture into 6 equal portions and shape each portion into a sausage shape, about 8cm long and 2cm thick.
- Thread the sausage-shaped mixture onto skewers, pressing firmly to ensure they hold their shape.
- Preheat your grill or barbecue to medium-high heat. Place the sheftalia kebabs on the grill and cook for 12-15 minutes, turning occasionally, until they are cooked through and nicely browned on all sides.
- While the sheftalia are cooking, warm the pita bread rounds on the grill for a minute or two on each side.
- Serve the cooked sheftalia kebabs hot, either on their own or wrapped in warm pita bread rounds. Accompany with lemon wedges for squeezing over the kebabs for an extra burst of flavor.
Notes
Leftover sheftalia can be stored in the refrigerator for up to 3 days and reheated before serving.