Çöp şiş (lamb skewers)
Çöp şiş is a type of shish kebab made with lamb, typically served on small wooden skewers. Here Esra Muslu alternates pieces of lamb shoulder with small pieces of lamb fat, to ensure that the whole skewer stays juicy. The recipe for pickled red chillies makes more than you will need for this recipe, but they keep well in the fridge for at least a week in a sterilised jar, and go well with sandwiches, mixed into stir-fries or eaten with bread and cheese.
Ingredients
Metric
Imperial
Pickled red chili
- 150g of apple cider vinegar
- 150g of water
- 1 cinnamon stick
- 5g of coriander seeds
- 5g of fennel seeds
- 10g of table salt
- 20g of cane sugar
- 100g of red chillies, thinly sliced
Dressing
- 10g of fresh parsley, finely chopped
- 10g of fresh mint, finely chopped
- 10g of spring onions, thinly sliced
- 20g of walnuts, finely chopped
- 10g of pomegranate seeds
- 5g of pomegranate molasses
- 1/2 lemon, juiced
- 20g of extra virgin olive oil
- 15g of Açi biber salçası/Turkish hot pepper paste
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
Equipment
- Skewers
Method
Preheat the grill to a high heat
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
- 150g of apple cider vinegar
- 150g of water
- 1 cinnamon stick
- 5g of coriander seeds
- 5g of fennel seeds
- 10g of table salt
- 20g of cane sugar
- 100g of red chillies, thinly sliced
Mix together all the ingredients for the dressing, and add 10g of the pickled chillies.
- 10g of fresh parsley, finely chopped
- 10g of fresh mint, finely chopped
- 10g of spring onions, thinly sliced
- 20g of walnuts, finely chopped
- 10g of pomegranate seeds
- 5g of pomegranate molasses
- 1/2 lemon, juiced
- 20g of extra virgin olive oil
- 15g of Açi biber salçası/Turkish hot pepper paste
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
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
Mix together the olive oil, rosemary and oregano
- 50ml of extra virgin olive oil
- 15g of chopped rosemary
- 15g of oregano, fresh
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
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