Cypriot Sausage Kebabs (Sheftalia)
Sheftalia is a Cypriot classic! These juicy sausages, made with pork, lamb, and fresh herbs, are wrapped in caul fat and grilled for incredible flavor.
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
Sheftalia can also be served with tzatziki sauce, chopped fresh tomatoes, and onions for a traditional Cypriot experience.
Leftover sheftalia can be stored in the refrigerator for up to 3 days and reheated before serving.
Leftover sheftalia can be stored in the refrigerator for up to 3 days and reheated before serving.
Nutrition
Calories: 250kcal
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