Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine.
Prepare the sheftalies: wash and soak the casing in a mixture of water and lemon juice or vinegar. Put all the remaining ingredients in a bowl and mix well.
Drain the casing and spread out. Form the mixture into 8 evenly shaped sheftalies and wrap with casing. You can skewer them two at a time lengthwise. Warm a griddle pan, brush lightly with a little olive oil and grill the sheftalies for 3-4 minutes, turning carefully to ensure they brown nicely all over.
Divide the tabbouli between 4 bowls, add the sheftalies, the tahini and the warm pitta, and garnish – if desired – with sautéed cherry tomatoes and spring onion.
2 medium raw shrimps, peeled and finely chopped
100g fresh salmon fillet, finely chopped
2 tbsps finely chopped onion
2 tbsps finely chopped parsley
3 tbsps breadcrumbs
from stale bread
1/3 tsp cinnamon
1 piece lamb casing
Salt, pepper, a little olive oil
½ cup finely chopped parsley
1 small tomato, finely chopped
2 tbsps finely chopped spring onion
1 tbsp fine bulgur wheat (pourgouri)
4 tbsps lemon juice
2 leaves fresh mint,
4 tbsps olive oil, salt
2 tbsps tahini, diluted
with a little water
1 small pitta bread, grilled and cut into pieces
Cherry tomatoes, sautéed
in a little olive oil
Fresh spring onion, cut lengthways into thin strips for garnish