Σεφταλιά — Print Recipe

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.

Ingredients

400g minced lamb
200g minced beef
1 large onion, grated
1 bunch flat-leaf parsley, finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
Salt and pepper
Caul fat (lamb), soaked and patted dry

Instructions

1 Combine minced lamb and beef with grated onion, parsley, cinnamon, cumin, salt, and pepper. Knead well.
2 Chill the mixture for 30 minutes to firm up.
3 Cut caul fat into 10cm squares. Place a sausage-shaped portion of meat on each and wrap tightly.
4 Thread onto flat skewers or place directly on a hot charcoal grill.
5 Grill over medium-high charcoal heat, turning frequently, for 10-12 minutes until deeply charred outside and cooked through.
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.