Juicy minced lamb and beef kebabs wrapped in caul fat, grilled over charcoal until the exterior is deeply charred while the inside stays moist and spiced.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: metal skewer platter
Garnishes: lemon wedges, raw onion rings
Accompaniments: pita bread, village salad, tahini
Instructions
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1
Combine minced lamb and beef with grated onion, parsley, cinnamon, cumin, salt, and pepper. Knead well.
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2
Chill the mixture for 30 minutes to firm up.
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3
Cut caul fat into 10cm squares. Place a sausage-shaped portion of meat on each and wrap tightly.
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4
Thread onto flat skewers or place directly on a hot charcoal grill.
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5
Grill over medium-high charcoal heat, turning frequently, for 10-12 minutes until deeply charred outside and cooked through.
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6
Serve immediately off the grill with flatbread and fresh salad.
Did You Know?
No Cypriot barbecue is complete without sheftalia — they outsell regular kebabs at every village festival on the island.
Chef's Notes
Equipment Tips
- charcoal grill
- mixing bowl
- skewers
Garnishing
lemon wedges, raw onion rings
Accompaniments
pita bread, village salad, tahini
The Story Behind Σεφταλιά
Sheftalia are uniquely Cypriot, distinguishing the island's grill culture from mainland Greek cuisine. The use of caul fat to wrap the spiced meat creates a self-basting effect that keeps the kebabs remarkably juicy. Every Cypriot family has a charcoal grill and sheftalia are the undisputed star of weekend cookouts.
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