📝 About This Recipe
Transport your senses to the bustling markets of Istanbul with these succulent, flame-kissed lamb skewers. Marinated in a rich blend of Turkish yogurt, aromatic Aleppo pepper, and earthy cumin, the meat becomes incredibly tender and infused with a deep, smoky complexity. This recipe honors the traditional 'Çöp Şiş' style, ensuring every bite is a perfect balance of charred exterior and juicy, melt-in-your-mouth interior.
🥗 Ingredients
The Lamb
- 2 pounds Lamb Shoulder or Leg (trimmed of excess gristle and cut into 1.25-inch cubes)
- 4 ounces Lamb Fat (Tail fat or suet) (optional, cut into small squares for threading between meat)
The Marinade
- 1/2 cup Full-fat Greek Yogurt (acts as a tenderizer)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Tomato Paste (for color and umami)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Aleppo Pepper or Pul Biber (provides a mild, fruity heat)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Dried Oregano (preferably Turkish or Greek)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables for Skewering
- 2 large Red Onion (cut into thick wedges)
- 2 medium Green Bell Peppers (cut into 1-inch squares)
- 12-15 pieces Cherry Tomatoes (kept whole)
👨🍳 Instructions
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1
In a large glass mixing bowl, whisk together the yogurt, olive oil, tomato paste, minced garlic, lemon juice, Aleppo pepper, cumin, oregano, salt, and black pepper until the marinade is smooth and vibrant red.
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2
Add the cubed lamb to the bowl. Use your hands to massage the marinade into every piece of meat, ensuring they are thoroughly and evenly coated.
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3
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 12 hours) is ideal for the most tender results.
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4
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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5
Remove the marinated lamb from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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6
Thread the lamb onto the skewers. For the best flavor, alternate every two pieces of lamb with a piece of lamb fat and a vegetable (onion or pepper).
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7
Do not crowd the skewers too tightly; leave a tiny bit of space between items so the heat can circulate and char the edges.
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8
Preheat your grill (charcoal is preferred for authenticity) to medium-high heat. Clean and lightly oil the grates.
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9
Place the skewers on the grill. Let them sear undisturbed for 3-4 minutes until a nice crust forms and they release easily from the grates.
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10
Rotate the skewers 90 degrees and cook for another 3 minutes. Continue rotating until all sides are browned and the lamb reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
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11
During the last 2 minutes of grilling, place your pita or flatbread directly on top of the skewers to warm them and soak up the escaping juices.
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12
Remove the skewers from the grill and transfer them to a warm platter. Tent loosely with foil and let the meat rest for 5 minutes before serving.
💡 Chef's Tips
Always use lamb shoulder for the best fat-to-meat ratio; leg of lamb is leaner and can dry out if overcooked. Don't skip the yogurt in the marinade—the lactic acid breaks down the proteins much more gently than vinegar or citrus alone. If you can't find Aleppo pepper, substitute with a mix of four parts sweet paprika and one part cayenne pepper. Use flat metal skewers if possible; they prevent the meat from spinning when you flip them and help cook the meat from the inside out. Avoid over-marinating past 24 hours, as the acid can start to make the texture of the meat mushy.
🍽️ Serving Suggestions
Serve over a bed of buttery saffron pilaf or toasted vermicelli rice. Accompany with a side of Sumac Onions (thinly sliced red onions tossed with sumac and parsley). A cold dollop of cucumber-garlic tzatziki or plain salted yogurt is the perfect cooling contrast. Pair with a crisp, dry Rosé or a light-bodied red wine like a Grenache or Turkish Öküzgözü. Offer grilled spicy long green peppers (Sivri Biber) on the side for those who enjoy extra heat.