Çöp Şiş Recipe

Çöp şiş is a great taste that you can often find in the Aegean region, especially around Izmir, Denizli and Aydın. First, a piece of tallow, then four or five pieces of meat are placed on thin wooden skewers and cooked on the grill. It can be made from beef or lamb. If you use lamb instead of beef, you will get much softer skewers than beef.

Besides using lamb, there are two other ways to ensure the meat is tender. The first is to marinate and rest in the refrigerator for at least two hours. You can increase this marination time to 24 hours if you wish, but it is better not to exceed this period. Another thing you need to do to make the meat softer is that the place where you will cook the meat (grill, toaster or pan) is fully hot. If the temperature rises gradually, the meat will release its juices and dry out.

Another thing that can cause meat to dry out is overcooking meat. Since the meat is cut into small pieces, it will cook in a very short time. Trying to make them cook even more after the meat is cooked will cause them to dry out rather than cook them more. The same goes for chicken skewers.

I mentioned that a piece of tallow is used before the meat pieces are placed into the skewers. Don't be confused by not seeing it in the photos. Since I bought the meat from the market the day I took the photo, I didn't have a chance to get tallow. Meat is sold with as little fat as possible here, and the fat reserved at meat sales points, except for some butchers, is not kept under hand. That's why it is necessary to go to butchers who know the value of tallow. But to be honest, there is no place for tallow in skewers in my personal preference. I don't eat even if I use them. So it was not a big loss for me. If you like it, you can first put a piece of tallow in the same size on the skewers and then the meat.

Enjoy the recipe...

Enjoy your meal...