Sheftalia - Cypriot Grilled Meat Rolls

Ingredients

• 500g (1.1 lb) minced pork or lamb 500g (1.1 lb) minced pork or lamb
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Caul fat, soaked in water (for wrapping) Caul fat, soaked in water (for wrapping)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 25g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the minced meat, chopped onion, parsley, minced garlic, cumin, cinnamon, coriander, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small handful of the meat mixture and shape it into a small log. Repeat with the remaining mixture.
3. 3.
   Take a piece of soaked caul fat and place a meat log in the center. Wrap the caul fat around the meat, securing it tightly. Repeat with the remaining meat logs.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Place the wrapped meat rolls on the grill and cook for about 10-12 minutes, turning occasionally, until they are cooked through and nicely charred on the outside.
6. 6.
   Remove from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Sheftalia hot, either on their own or wrapped in warm pita bread, accompanied by a squeeze of lemon juice and a side of tzatziki sauce.

Treat your ingredients with care...

• Caul fat — Soaking the caul fat in water before wrapping the meat rolls helps to soften it and make it more pliable, ensuring that it adheres well to the meat during grilling.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the meat mixture.
• If caul fat is not available, you can use bacon slices to wrap the meat rolls instead.
• Serve Sheftalia with a side of Greek salad and roasted potatoes for a complete and satisfying meal.
• Leftover Sheftalia can be refrigerated and enjoyed the next day. Simply reheat them in a preheated oven at 180°C (350°F) for about 10 minutes.

Serving advice

Serve the Sheftalia hot, either on their own or wrapped in warm pita bread. Squeeze some fresh lemon juice over the rolls to enhance the flavors. Accompany them with a side of tzatziki sauce for a refreshing and tangy dip.

Presentation advice

Arrange the grilled Sheftalia on a platter, garnished with fresh parsley and lemon wedges. The golden-brown rolls will be visually appealing, and the aroma will entice your guests to dig in.