Chicken & Fig Sheftailes

Cook Time 20 minutes (+ refrigerating overnight)

Servings 8-10


500g of chicken mince

50g dried figs, roughly chopped

1 tbsp salt

1 cup red onion, finely chopped

⅓ cup packed fresh parsley, finely chopped

1 tsp freshly ground black pepper

250g pork caul fat

Small bunch chopped thyme

2 tbsp spoon garlic, crushed

½ cup halloumi cheese, grated

½ cup breadcrumbs

1 tsp ground cinnamon

To serve

Lemon, halved



Place ground meat in large mixing bowl. Add onion, parsley, figs, cinnamon, haloumi, thyme, garlic, ½ of the breadcrumbs and salt and pepper to meat mixture. Using a large spoon or hands, mix sausage until all ingredients are thoroughly distributed. 
If the mixture is too wet, add a little more breadcrumbs.

Form a small sausage patty in hand, wrap carefully in caul fat till just overlapping by 2mm. Rest sheftalies in refrigerator overnight.

Cook on char grill over medium-high heat until cooked through. Taste and adjust the seasoning of sausage if necessary.

Serve immediately with lemon halves and tzatziki. 


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