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1
Clean the Caul Fat
15 Mins
Cold water
Rinse the caul fat under cold running water, then put it in a large bowl of cold water with a splash of white vinegar. Swish it gently, change the water 2–3 times, and leave it soaking until you are ready to wrap — it should smell clean and feel like a fine, stretchy net.
Keep the caul fat in cold water right up to the moment you wrap. Dry caul fat cracks and will not seal around the filling.
Done when: The water runs clear and the caul fat has no smell; the membrane stretches without tearing.
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2
Mix the Filling
10 Mins
Room temperature
Put the ground pork in a large bowl and add the chopped onion, 30 g of the parsley, the chopped tomato, breadcrumbs, cinnamon, dried mint, salt and pepper. Mix and knead with your hands for 2–3 minutes until the mixture is even and sticky enough to hold its shape.
Do not skip the kneading — it is what binds the mince so the sheftalia keep their shape on the grill with no casing.
Done when: The mixture is uniform, with onion and parsley flecked through it, and a squeezed handful holds together without crumbling.
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3
Shape & Wrap the Sheftalia
15 Mins
Room temperature
Divide the filling into 12 equal pieces, about 60 g each. Roll each piece into a short sausage about 9–10 cm (3.5–4 in) long. Lift a sheet of caul fat out of the water, spread it flat on a board, lay a sausage at one edge, fold in the sides and roll it up once and a half times, then cut the fat with a sharp knife. Set the wrapped sheftalia seam-side down on a tray.
One and a half turns of caul fat is enough — more layers make the sheftalia greasy instead of crisp. Work gently: the membrane tears if you pull it.
Done when: Each sausage is wrapped in one even layer of caul fat with the ends tucked in; the parcels look like smooth, plump ovals.
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4
Chill to Firm Up
30 Mins
Fridge, 4°C (39°F)
Cover the tray with cling film and chill the wrapped sheftalia in the fridge for 30 minutes. This firms them up so they hold their shape on the grill and the caul fat sets around the filling.
Chilled sheftalia are much easier to turn on the grill. You can make them a day ahead and keep them covered in the fridge.
Done when: The sheftalia feel firm and cool to the touch and keep their oval shape when lifted.
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5
Grill Over Charcoal
15 Mins
Medium coals, ~180–200°C (350–400°F)
Light natural charcoal and let it burn down to white-ash coals — medium heat, not fierce. Lay the sheftalia on the grill, not too close to the coals, and cook for 12–15 minutes, turning every 2–3 minutes. They are done when the outside is crisp and golden-brown and the centre of the thickest one reaches at least 71°C (160°F).
Cook them slowly and a little away from the heat — if the outside burns before the centre cooks, the sheftalia will be raw inside and bitter outside.
Done when: Outside crisp and golden-brown all over; a thermometer reads at least 71°C (160°F) in the centre, with clear juices.
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6
Warm the Pitta & Serve
5 Mins
Warm coals or a hot pan
Warm each pitta for 30 seconds a side on the edge of the grill until soft and pliable. Cut a slit along one side to open the pocket, slide two to three sheftalia into each pitta, add tomato, cucumber, red onion and the remaining parsley, and squeeze over the lemon.
Warm the pittas at the last minute — a cold pitta cracks when you fold it, and a crisp one shatters.
Done when: Pitta is warm, soft and foldable; the pocket holds the sheftalia and salad without tearing.
auto_awesome Finishing Touches & Plating
Slide two to three sheftalia off the skewer into each warm pitta pocket, pile in the salad, squeeze over the lemon and eat at once, while the outside is still crisp and the centre is juicy.
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