Cypriot Sausage Kebabs (Sheftalia)

Cypriot Sausage Kebabs (Sheftalia)
Photo by Scott Phillips


  • 1 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • 1 small clove garlic, minced
  • 1 tsp. kosher salt
  • 1 tsp. dried oregano
  • ½ small yellow onion, finely chopped (1/3 cup)
  • + 10 more ingredients
    • ¼ tsp. freshly ground black pepper
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 6 12-inch flat skewers (soaked in water for 30 minutes if wooden)
    • 1 lb. ground pork butt
    • 1 tsp. dried mint
    • 1/8 tsp. cayenne; more as needed
    • ¼ cup tahini (sesame paste)
    • Vegetable oil, as needed
    • 1 medium clove garlic, minced
    • ½ tsp. kosher salt; more as needed

Using your hands, gently mix all of the ingredients in a large bowl until combined. Wet your hands and divide the pork mixture into 6 portions. Rewetting your hands as necessary to avoid sticking, squeeze each portion of the pork tightly around a skewer to form a long, ridged cylinder. Transfer t...

View full recipe at Fine Cooking


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