Chicken & Fig Sheftailes
Cook Time 20 minutes (+ refrigerating overnight)
Servings 8-10
Ingredients
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
Tzatziki
Method
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.