Preparation

Make the sheftalia

• Using your hands, gently mix all of the ingredients in a large bowl until combined. Wet your hands and divide the pork mixture into 6 portions. Rewetting your hands as necessary to avoid sticking, squeeze each portion of the pork tightly around a skewer to form a long, ridged cylinder. Transfer to a baking sheet, loosely cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.

Make the tahini sauce

• Put all of the ingredients and 1/4 cup water in a food processor and process until smooth. (Alternatively, whisk in a large bowl; the texture of the sauce will be a bit more coarse.) Season to taste with more salt and cayenne. Set aside. (You can make the sauce up to 1 day ahead; cover and refrigerate.)

Grill the sheftalia

• Prepare a medium (350°F to 375°F) gas or charcoal grill fire for direct grilling. Oil the grill grate. Brush the sheftalia with oil and grill, turning occasionally as grill marks form, until browned and just cooked through (cut into one to check), 8 to 12 minutes. Serve with the sauce.