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Grilled Cypriot sheftalia with pita, tomato, onion, parsley, and lemon.

Cypriot Sheftalia

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Cypriot caul-fat-wrapped pork and lamb sausages grilled until browned and juicy.
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Prep Time 35 minutes
Cook Time 18 minutes
Chilling 30 minutes
Total Time 1 hour 23 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cypriot
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sheftalia
  • 1 lb ground pork 80 percent lean
  • 1 lb ground lamb
  • 1 large yellow onion finely chopped
  • 1/2 cup flat-leaf parsley finely chopped
  • 1 1/2 tsp fine salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1 lb caul fat rinsed and cut into 24 pieces
To Serve
  • 6 whole pita breads warmed
  • 2 medium tomatoes cut into wedges
  • 2 whole lemons cut into wedges

Equipment

  • Charcoal or gas grill
  • Large mixing bowl
  • Chef's knife
  • Instant-read thermometer

Method
 

Mix and Shape:
  1. Mix the pork, lamb, onion, parsley, salt, pepper, and cinnamon gently until evenly combined.
  2. Shape into 24 short irregular ovals. Wrap each in one piece of caul fat, trimming excess, then chill for 30 minutes.
Grill:
  1. Heat a grill to medium-high and oil the grate lightly.
  2. Grill the sheftalia for 12 to 18 minutes, turning often, until naturally browned and the centers reach 160°F (71°C). Rest for 5 minutes.
Serve:
  1. Serve hot with pita, tomato, onion if desired, parsley, and lemon.

Nutrition

Calories: 520kcalCarbohydrates: 39gProtein: 31gFat: 27gSaturated Fat: 10gCholesterol: 105mgSodium: 760mgFiber: 4gSugar: 4g

Notes

  • Handle the mixture lightly so the sausages remain tender.
  • Caul fat renders during grilling and should not be replaced with ordinary sausage casing.