Çöp Şiş

Nutrition · per serving

Steps

1. 1

   If using bamboo skewers, soak them in water. Preheat a grill pan, barbecue, or heavy cast-iron pan over high heat so it is very hot before the meat goes on. Finely grate the onion.

   6 thin skewers metal or soaked bamboo skewers80 g onion, finely grated
2. 2

   In a bowl, combine the grated onion, olive oil, dried thyme, red pepper flakes, salt, and black pepper. Add the lamb cubes and mix thoroughly to coat every piece. For the fastest version, let it stand at room temperature for 10 minutes while the grill finishes heating; if you have extra time, 20-30 minutes improves flavour.

   80 g onion, finely grated20 ml olive oil2 tsp dried thyme1 tsp red pepper flakes1 tsp fine salt1/2 tsp black pepper400 g lamb leg or shoulder, trimmed and cut into 2 cm cubes
3. 3

   Thread the lamb onto the thin skewers, packing the pieces fairly snugly but not crushing them. Shake off excess onion marinade so the meat sears instead of steams.

   400 g lamb leg or shoulder, trimmed and cut into 2 cm cubes6 thin skewers metal or soaked bamboo skewers
4. 4

   Grill the skewers for 6-8 minutes total, turning every 1-2 minutes, until the lamb is browned with a little char on the edges and just cooked through. Because the pieces are small, they cook quickly; remove them as soon as the thickest piece is no longer raw inside to keep the meat juicy.

   400 g lamb leg or shoulder, trimmed and cut into 2 cm cubes
5. 5

   Rest the skewers for 2 minutes off the heat. Serve hot with lemon wedges and parsley scattered over or alongside.

   1 small lemon, cut into wedges10 g parsley leaves

Origin & History

Çöp şiş is a classic Turkish kebab associated especially with the Aegean region, where small pieces of lamb are threaded onto thin skewers and grilled over charcoal. The name refers to the slender skewers traditionally used, and the dish is prized for its simplicity, relying on good lamb, a brief marinade, and intense heat.