Çöp Şiş
Çöp Şiş is a fast, smoky lamb kebab with tender bite-sized pieces seasoned simply with onion, thyme, olive oil, and gentle heat from red pepper flakes. The finished skewers are juicy, lightly charred, and brightened with a squeeze of lemon.
Ingredients
Lamb and marinade
- 400 glamb leg or shoulder, trimmed and cut into 2 cm cubes
- 80 gonion, finely grated
- 20 mlolive oil
- 2 tspdried thyme
- 1 tspred pepper flakes
- 1 tspfine salt
- 1/2 tspblack pepper
For grilling and serving
- 6 thin skewersmetal or soaked bamboo skewers
- 1 smalllemon, cut into wedges
- 10 gparsley leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 5
Rest the skewers for 2 minutes off the heat. Serve hot with lemon wedges and parsley scattered over or alongside.
Nutrition per serving
Notes
- •Leg gives a leaner result; shoulder is slightly fattier and more forgiving for beginners.
- •A very hot cooking surface is the key to authentic flavour: it should sizzle immediately when the skewers touch it.
- •Do not leave too much grated onion clinging to the meat or it can burn before the lamb browns.
- •For a stricter keto plate, serve with a simple salad or grilled peppers only if your carb allowance permits.
Background
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.
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