Şeftali – Cypriot kebab

Makes 18 kebabs
60 minutes

Ingredients

Şeftali

  • 900g of beef mince
  • 450g of onion, finely chopped
  • 200g of flat-leaf parsley, finely chopped
  • 15g of fine salt
  • 30g of pul biber chilli flakes
  • 200g of lamb suet, frozen, then finely grated
  • 3kg lamb caul fat, soaked in cold water with lemon for an hour

Parsley salad

  • 1 bunch of flat-leaf parsley, leaves picked
  • 1 red onion, sliced paper thin
  • 1 pinch of sumac
  • olive oil
  • salt

To serve

  • 3 lavash, or tortillas, cut into triangles
  • 3 lemons, cut into wedges

Method

1
Light your barbecue – when the coals turn grey they are ready to use. Alternatively preheat your oven to 180ºC fan, or 200ºC conventional
2
Combine the beef mince, onion, parsley, salt, chilli and lamb suet. Knead for 5-10 minutes until well combined, then weigh out the mix into 85g balls and shape into sausages around 7cm long
  • 900g of beef mince
  • 450g of onion
  • 200g of flat-leaf parsley
  • 15g of fine salt
  • 30g of pul biber chilli flakes
  • 200g of lamb suet, frozen, then finely grated
3
To wrap the şeftali, stretch out a large piece of caul fat over your board. Place a sausage onto one corner and cut a piece of caul fat around the sausage big enough to leave a 1cm gap on either side and long enough to roll around one and a half times
  • 3kg lamb caul fat, soaked in cold water with lemon for an hour
4
Place each şeftali onto skewers. You will need to use two skewers for the şeftali, one at either end to make sure they don't unravel. Alternatively, if you have a set of bars that sandwich together (like a grilling basket) you can line them up in there and use that. Continue to skewer the kebabs – you can fit multiple şeftali on each pair of skewers – until they're all secured
5
Cook over medium-hot coals seasoning with a little extra fine salt as you go and turning regularly. The şeftali should take 10-15 minutes to cook. Alternatively if you're cooking in the oven, sear the outside of the şeftali in a hot pan then roast in a 180ºC oven for 8 minutes
6
Make the parsley salad – combine the red onion and parsley, and dress with a good pinch of sumac, a dash of good olive oil and a little pinch of salt
  • 1 bunch of flat-leaf parsley, leaves picked
  • 1 red onion, sliced paper thin
  • 1 pinch of sumac
  • olive oil
  • salt
7
Serve two şeftali on top of two pieces of lavash (or tortilla), and dress the top with some of the parsley salad. Serve with a lemon wedge on the side
  • 3 lavash, or tortillas, cut into triangles
  • 3 lemons, cut into wedges