Place the mince, onion and parsley in a large bowl and use hands to mix until well combined. (There should be equal quantities of mince, onion and parsley, so adjust if necessary.) Add the salt and pepper and combine well.
Lay a piece of caul fat on a chopping board. Roll a large golf-ball piece of mixture into an oval shape and place on a corner of the caul. Roll and tuck in with your fingers – the caul fat should cover the mince one and a half times. Cut the caul fat and repeat with remaining mince mixture.
Place sheftalia close together on a hot (but not too hot) grill. Lightly season with salt. Cook, turning and seasoning with more salt, for 10–15 minutes, or until browned and just cooked through. Do not use flames, and do not turn too often or too early as the fat will stick.


  • 1 kg coarsely ground pork leg or neck mince
  • 4–5 red onions, coarsely chopped
  • 4–5 small bunches parsley, coarsely chopped
  • 1 tbsp salt, or to taste
  • 1 tbsp cracked black pepper, or to taste
  • washed caul fat