Çöp şiş (lamb skewers)

PT1H

First published in 2022
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Ingredients

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Imperial

Pickled red chili

Dressing

Skewers

  • 200g of lamb shoulder, cut into small chunks, roughly 1cm cubes
  • 40g of lamb tail fat, cut into small pieces, roughly 1/2cm cubes
  • 50ml of extra virgin olive oil
  • 15g of chopped rosemary
  • 15g of oregano, fresh
  • pitta bread, for serving
1

Preheat the grill to a high heat

2

To make the pickled chillies, add all the ingredients except for the red chillies to a pan and bring to the boil. Add the sliced red chillies, and remove from the heat. Set aside to cool

3

Mix together all the ingredients for the dressing, and add 10g of the pickled chillies.

4

Skewer the lamb shoulder and lamb fat, alternating one piece of meat and then one piece of fat

  • 200g of lamb shoulder, cut into small chunks, roughly 1cm cubes
  • 40g of lamb tail fat, cut into small pieces, roughly 1/2cm cubes
5

Line a grill tray with foil, and place the skewers on the rack. Grill, turning regularly, for around 10 minutes, or until cooked through and lightly charred

6

Mix together the olive oil, rosemary and oregano

7

Top the pita bread with a spoonful of the herb oil, top with the lamb skewers, and finish with the dressing

  • pitta bread, for serving
First published in 2022
Share recipe