Aegean 'trash skewer' from around Selçuk and Ephesus: tiny nuggets of lamb and fat — originally butcher's trimmings — packed on thin wooden skewers and grilled fast. Diners typically order them by the dozen and slide the meat off into fresh pide.
Also known as: çöp şiş, cop sis, çöp kebabı, Selçuk çöp şiş, chop shish
Watch it made
Ingredients
- 600 g lamb shoulder, cut into 1.5 cm nuggets
- 150 g lamb tail fat or fatty trimmings, in small dice
- 1 onion, grated to a pulp
- 30 ml olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 2 lavash or pide breads
- 1 red onion, sliced, tossed with 1 tsp sumac
How to make it
- 1
Toss the lamb nuggets and fat through the onion pulp and oil; rest 2 h in the fridge.
- 2
Thread tightly onto thin skewers, slipping a piece of fat after every third nugget.
- 3
Grill over very hot coals 6-8 min, giving a quarter turn every minute so each face just chars.
- 4
Season with salt and oregano the moment they leave the fire.
- 5
Slide the meat off into warm lavash and eat with the sumac onions.
Pro tip: Keep every piece under 2 cm; the whole point of cop shish is maximum charred surface per bite.
