🇹🇷 Turkey · Food
Çöp Şiş (Tiny Lamb Skewers)
By eatmundo · July 5, 2026
Çöp Şiş, meaning 'trash skewers,' is a rustic and intensely flavorful Turkish lamb kebab, traditionally made from small, fatty cuts of lamb marinated and grilled quickly over high heat. These bite-sized morsels are incredibly tender and juicy, offering a burst of savory goodness, often served with warm lavash and fresh greens.
Ingredients
check them off as you prepareHow to Make It
- 1
**Prepare the Lamb:** Cut 500g (1.1 lbs) lamb shoulder or leg (with some fat) into very small, uniform cubes (about 1.5 cm or 0.6 inches). Trim off any overly large pieces of fat, but keep some for flavor and juiciness.
- 2
**Marinate the Lamb:** In a large bowl, combine the lamb cubes with 1 grated small onion, 2 crushed garlic cloves, 1 tablespoon tomato paste, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon cumin, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Mix thoroughly to coat all the lamb. For best results, cover and refrigerate for at least 2 hours, or preferably overnight.
- 3
**Thread the Skewers:** If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated lamb cubes onto small wooden skewers (about 15-20 cm / 6-8 inches long), packing them fairly tightly. Aim for 4-5 cubes per skewer.
- 4
**Preheat the Grill:** Preheat your charcoal grill to high heat, or a gas grill to medium-high (around 220°C / 425°F). You want a hot grill to quickly sear the lamb and lock in the juices.
- 5
**Grill the Çöp Şiş:** Place the skewers directly over the hot grill. Cook for 2-3 minutes per side, turning frequently, until the lamb is nicely charred on the outside and still slightly pink and juicy in the center. Be careful not to overcook, as these small pieces cook very quickly.
- 6
**Warm Lavash (Optional Side):** While the kebabs are grilling, you can lightly warm 2-4 pieces of lavash bread on the grill for about 20-30 seconds per side, just until pliable. This makes a great accompaniment for wrapping the meat.
- 7
**Serve Immediately:** Remove the Çöp Şiş from the grill. Serve hot with warm lavash, a simple salad of sliced onions and parsley, and lemon wedges. The freshness of the salad perfectly complements the rich, savory lamb.
Frequently Asked Questions
What is the best cut of lamb for Çöp Şiş to ensure tenderness and flavor?+
For authentic Çöp Şiş, use lamb shoulder or leg, ensuring it has a good amount of fat. The fat renders during cooking, keeping the tiny skewers moist and flavorful.
How small should the lamb pieces be cut for Çöp Şiş, and why is this important?+
The lamb should be cut into very small, uniform cubes, about 1/2 inch (1-1.5 cm). This ensures quick, even cooking and allows them to char nicely without drying out, which is characteristic of traditional Çöp Şiş.
What is the ideal cooking method and temperature for Çöp Şiş to achieve a perfect char while keeping the lamb juicy?+
Çöp Şiş is best grilled over very high heat, ideally charcoal. Cook them quickly, turning frequently, for about 2-4 minutes total, until nicely charred on the outside but still tender and juicy within.
Why is it important not to overcook Çöp Şiş, and how can I tell when it's done?+
Overcooking will make the tiny lamb pieces tough and dry. The Çöp Şiş is done when the exterior has a nice char and the meat is cooked through but still slightly pink and very tender inside, usually in just a few minutes.
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