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Sheftalia
Serves 4 Starters and mains
Ingredients
- 700g minced lamb
- 4 garlic cloves, crushed
- 2tbsp finely chopped flat-leaf parsley
- 1tbsp finely chopped oregano
- olive oil
- plain yoghurt, to serve
- mint, to serve
- cayenne pepper, to serve
- 4 soft pitta breads, to serve
- tomato, cucumber and olive salad, to serve
Method
Put the lamb in a large bowl with the garlic, parsley, oregano, 1tsp sea salt and some freshly ground black pepper. Use your hands to combine the meat with the other flavourings, throwing the meat against the side of the bowl until it begins to look like a paste. Lightly wet your hands with water and divide the mixture into 16 equal parts, then roll each into a ball, about the size of a golf ball. Put on a tray, cover and refrigerate for 3 hours or overnight.
Remove the meatballs from the fridge about 30 minutes before you begin cooking.
Preheat the barbecue hotplate to medium and drizzle with a little olive oil to grease. Put the meatballs on the grill and cook for 5 minutes, gently pressing down with a flat metal spatula so they look more like a disc or a small burger patty. Turn over and cook for 5 minutes.
Serve the meatballs on warm pitta rolls, topped with the yoghurt and mint, and with a little cayenne pepper sprinkled over. Serve with tomato, cucumber and olive salad.
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