These juicy little morsels of meat are beyond perfect in every way. Meaty, flavourful and so packed with juices you won't believe. Caul fat is the key - learn all about this super-ingredient and why it makes sheftalia so successful!
Course: Main Course
Keyword: cypriot sheftalia, Lamb, sheftalia
Author: Lee Jackson
1lbground (minced) lamb (about 450g)30+% fat (try to get a fatty looking portion)
1lbground (minced) pork (about 450g)30+% fat (try to get a fatty looking portion)
1/2red onion(very finely chopped, or coarsely grated)
Using your hands, combine all the ingredients (except the caul fat). Work the mixture hard to ensure everything is very well combined. Wrap in plastic wrap and refrigerate for 1 hour for the flavours to develop.
After that, take a small piece of the meat mix and roll into a small ball (ping-pong sized). Squeeze the two sides so that it's more oval shaped. Arrange on a plate while you repeat with all the mixture.
Take the caul fat and unravel a part on a large chopping board and lay flat. Take a sheftalia and gently wrap in one layer of caul fat around it. Using a knife, cut around the sheftalia on the board to trim the caul fat. Repeat this process for all the sheftalia.
Thread 4 sheftalia onto flat metal skewers or long wooden skewers that have been soaked for 2 hours.
Heat a BBQ 'til hot and then grill the meat for around 8-10 minutes, turning regularly to avoid burning. The BBQ will most likely flare up as the caul fat melts. Don't worry too much - it's all flavour! But obviously, if there's an inferno of fire - keep the sheftalia moving.If you're cooking under an oven grill, turn regularly for 8-10 minutes for even cooking and a good char.
Remove the sheftalia and rest for a couple of minutes before serving.