🍢 Çöp şiş
Çöp şiş is a Turkish kebab of small cubes of lamb threaded onto thin wooden skewers, with bits of tail fat between them for juiciness. Marinated with grated onion, tomato and pepper, the skewers are grilled very quickly over hot coals so they char outside and stay tender inside. They are usually served on flatbread with onion salad and grilled peppers.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g lamb leg, cut into 1.5 cm cubes
- 60 g lamb tail fat, cut into small pieces
- 1 onion, grated, juice only
- 1 tomato, grated
- 1 tsp red pepper flakes
- 1 tsp salt, ½ tsp black pepper
- Thin wooden skewers, soaked
Method
- Mix the lamb with the onion juice, grated tomato, pepper flakes, salt and pepper and leave for 1–2 hours.
- Thread the meat tightly onto the skewers, adding a piece of tail fat every few cubes.
- Grill over very hot coals or under a hot grill for 5–6 minutes, turning often, until charred outside and juicy inside.
- Serve with sliced onion, tomatoes and grilled green peppers.
How to make it lighter
- Use less tail fat, or leave it out, for leaner skewers.
- Serve with a large salad and grilled vegetables instead of extra flatbread.
- A portion of 6–8 small skewers is enough with sides.
History
Çöp şiş is associated with western Turkey, especially Denizli province and the town of Selçuk in İzmir province. The name means "stick kebab", after the thin skewers. It is now served at kebab houses across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →