Şeftali – Cypriot kebab

These şeftali – Cypriot kebabs – take a little bit of time to assemble, but they're more than worth the effort – the flavour you get from the combination of beef mince, lamb suet, onion and parsley is incredible, particularly when cooked over a barbecue. You can use any combination of beef or lamb here, but make sure you soak your caul fat properly to remove all the impurities. This is definitely a recipe that's worth making in big batches – once you get into a groove, you can make a lot of kebabs in a short amount of time!



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