| 1 | Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. |
| 2 | Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. |
| 3 | Cut with kitchen scissors into pieces about 10 cm (4 inches) square. |
| 4 | Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long. |
| 5 | Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. |
| 6 | Repeat with remaining ingredients. |
| 7 | Thread sausages on flat sword-like skewers, leaving space between them. |
| 8 | Number on each skewer depends on their length. |
| 9 | Cook over glowing charcoal, turning frequently. |
| 10 | Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. |
| 11 | The panna melts during cooking, keeping the meat moist and adding flavour. |
| 12 | Excessive flaring of fire can be controlled by a sprinkle of water on the coals. |
| 13 | Serve sheftalia as an appetizer or a main course |
