Entree: Türkiye – Çöp Şiş (Small skewered marinated cubes of lamb or beef grilled over charcoal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) plain yogurt
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) lemon juice
- 1 medium onion, grated (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) fine sea salt, or to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh mint (optional)
- 8–10 small metal skewers or 8–10 wooden skewers soaked in water for 30 minutes
- 2 tbsp (30 ml) butter or additional olive oil for basting
- 4 small flatbreads or pitas for serving
- 2 medium tomatoes and 1 small green pepper, halved (for grilling) (about 10 oz / 285 g total)
- Lemon wedges for serving

Instructions

1. In a large bowl whisk together olive oil, yogurt, tomato paste, lemon juice, grated onion, garlic, paprika, cumin, black pepper, and salt until smooth.
2. Add the lamb cubes and toss to coat thoroughly; stir in parsley and mint. Cover and refrigerate for at least 2 hours and up to overnight for best flavor.
3. If using wooden skewers, soak them at least 30 minutes before grilling. Preheat a grill or broiler to high heat; oil the grates lightly.
4. Thread 4–5 meat cubes closely together onto each skewer so they cook evenly. Thread the tomato halves and pepper pieces on separate skewers if grilling vegetables.
5. Grill the meat skewers over direct high heat 2–3 minutes per side, turning to get a good char, until exterior is browned and an instant-read thermometer reads 145°F–150°F (63°C–66°C) for medium. Baste with butter or olive oil during the last minute.
6. Grill the tomato and pepper skewers until softened and charred, about 6–8 minutes, turning once.
7. Remove skewers and let meat rest 3–5 minutes. Serve meat on warm flatbread with grilled vegetables, lemon wedges, and extra parsley.