Çöp şiş (lamb skewers)

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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.

First published in 2022
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Pickled red chili



  • 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


  • Skewers



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


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


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


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


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

Having grown up in Istanbul and opened a series of restaurants there, Esra Muslu relocated to London in 2017, where she made it her aim to showcase the regionality of Turkish cuisine through her food.

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