Aegean Quick Grill

Çöp şiş

Name: Çöp şiş
Prep time: 43 min
Cook time: 5 min
Total time: 48 min
Yield: 4
Cuisine: Aegean
Ingredients: 700 g Lamb leg; 80 g Lamb tail fat; 10 g Salt; 2 g Black pepper; 4 pcs Lavash or pide; 1 pcs Red onion; 2 pcs Tomatoes

Hazelnut-sized pieces of lamb on thin wooden skewers, close to the embers, four minutes. Small pieces mean a great deal of surface: every bite is crust.

Grill and barbecue · Aegean · Under 30 minutes · For guests

48 minTime

731Kcal / serving

2925Total kcal

Preparation: 40 min
Cooking: 5 min
Resting: 3 min
Difficulty: Needs attention
Cost: Dear
Season: Spring, Summer, Autumn

Where this dish comes from

Çöp şiş from Selçuk and Tire is named for skewers as thin as toothpicks. With pieces this small no marinade is needed; its only seasoning is salt, pepper and tail fat rubbed on as it cooks. The small size is what keeps the time short and carries the middle to 63 °C quickly.

Method

Before the heat goes on

Soak the wooden skewers in water for 30 minutes.
Light the charcoal: 20–30 minutes until the ash is grey.

You will need: A charcoal grill · Thin wooden skewers, about 30 · A meat thermometer

Cut the meat and half the fat into 1.5 cm cubes; thread five or six pieces of meat on each skewer with a piece of fat between.

Look for Pieces packed snug but not crushed.

Why The fat between melts and bastes its neighbours; a 1.5 cm cube reaches 63 °C inside in four minutes.
Salt the skewers and grill them 5–8 cm over the embers, turning every minute, for four to five minutes; spear the remaining fat on a fork and rub it over the meat.

Look for Edges brown and crisp; the core at least 63 °C.

Why On small pieces the crust and the middle finish together, so the heat is close and strong: you should manage your hand there for two to three seconds. Salt goes on at the last moment, because small pieces salted early weep.

If it went wrong

If the wooden skewers catch, pull their ends out beyond the coals; if the flare continues, raise them to 12 cm.

Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

Frying dynamics Surface water is flashing to steam and pushing outward — that is the shield keeping the oil out. no way back

Salt · 1.27% Right in the window. Flavours sharpen, bitterness retreats, water is held.
Lay the skewers on the lavash, grind over pepper and rest three minutes; serve with sliced onion and tomato.

Look for The lavash should take up the juices.

Why USDA FSIS asks 63 °C for whole cuts of red meat and at least three minutes’ rest, during which the core climbs another 2–3 °C.

Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.

Salt · 0.77% Right in the window. Flavours sharpen, bitterness retreats, water is held.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 280 °C · 28 minutes · engine 1.0.0 · confidence low

Servings

4

Ingredients

700 g Lamb leg
80 g Lamb tail fat
10 g Salt
2 g Black pepper
4 pcs Lavash or pide
1 pcs Red onion
2 pcs Tomatoes

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete Someone living with diabetes

The 1 rules we hold for this group did not fire for this dish. That does not mean the dish is suitable for them; it means those particular rules did not apply.

Not about the dish — about the person

Salt in a day

5 g 2000 mg

An adult Context established

Under 5 g of salt a day, which is under 2000 mg of sodium — just under a teaspoon. A label usually gives sodium, and the two are not the same number: salt is about 2.5 times the sodium.

World Health Organization, Salt reduction

Free sugars

10%

Strong recommendation — adults and children Context established

The same share for adults and for children. Ten per cent of a 2000-calorie day is roughly 50 g of sugar, and a single can of a fizzy drink is more than half of it. The risk of weight gain, obesity and tooth decay rises above this line.

World Health Organization, Information note about intake of sugars recommended in the WHO guideline for adults and children, 2015

What is done, and what is not: With somebody pregnant at the table, unpasteurised milk and cheeses come out of every suggestion, the salt threshold is held at the adult figure and the free-sugar one is applied strictly — all three sourced, all three in "Sources and method". That much happens on its own and you do not have to remember it. On caffeine, fish and mercury, iron and folate this site has no source; do not read them here, ask the doctor following the pregnancy. The difference between those two sentences is the point: the first is done, the second is not.

This choice is not stored anywhere.

Diets

Gluten-free Not suitable Bread
Vegan Not suitable Lamb, Raw lamb tail fat
Vegetarian Not suitable Lamb, Raw lamb tail fat
Lactose-free Suitable as it is
Diabetes-friendly It depends

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

731.2 kcal
33.9 g Protein
20.9 g Carbohydrate
56.2 g Fat
2.3 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

Vitamins and minerals · per serving

Vitamins

Vitamin A 25.3 µg · 3% ~
Vitamin E 0.77 mg · 6% ~
Vitamin C 11.0 mg · 14% ~
B1 (thiamin) 0.41 mg · 37% ~
B2 (riboflavin) 0.48 mg · 34% ~
B3 (niacin) 12.5 mg · 78% ~
B5 (pantothenic acid) 1.4 mg · 24% ~
Vitamin B6 0.35 mg · 25% ~
Folate 99.0 µg · 50% ~
Vitamin B12 4.2 µg · 167% ~

Minerals

Potassium 644 mg · 32% ~
Calcium 81.6 mg · 10% ~
Phosphorus 335 mg · 48% ~
Magnesium 56.6 mg · 15% ~
Iron 4.1 mg · 29% ~
Zinc 6.2 mg · 62% ~
Copper 0.27 mg · 27% ~
Manganese 0.38 mg · 19% ~
Selenium 41.5 µg · 75% ~
Sodium 1,222 mg · 51% ~

% of daily need for:

Percentages are shares of the reference values printed on food labels (Turkish Food Codex labelling regulation, Annex 13 (identical to EU Regulation 1169/2011, Annex XIII)), not a personal requirement. For sodium the reference is a ceiling. Computed from raw ingredients; cooking lowers some vitamins. "~": not measured in some of the ingredients.

Not counted: Lamb tail fat. Not shown for lack of data: Vitamin D, Vitamin K.

USDA FoodData Central SR Legacy · ANSES Ciqual 2025 · CoFID 2021 · Swiss FCDB 7.1

composition figures unsourced · held in the system

Nutri-Score

Not enough data. Nutri-Score needs its inputs for at least 90% of the weight; short here: Sugars. Left blank rather than guessed.

After the heat goes off

Serving

Stripped off with the bread, with onion and tomato.

Keeping · 2 days

Two days in the fridge.

Cooling and reheating

One to two minutes in a hot pan; any longer and the small pieces dry out.

Freezes

Raw on the skewer, three months.

What is left

Over rice or in a wrap.

For a child

A cube of meat is a choking risk from 12 to 36 months: take it off the skewer and chop it fine. Never hand a small child a wooden skewer.

Where to go from here

Grill & BBQ The method this recipe rests on
Lamb What it does in heat, water and acid
Tomato What it does in heat, water and acid
Red onion What it does in heat, water and acid
Grilled lamb chops Similar method, or something that sits on the same table
Cağ kebab at home Similar method, or something that sits on the same table
Liver skewers Similar method, or something that sits on the same table
Under 30 minutes Other recipes that answer the same need
For guests Other recipes that answer the same need

Taste profile

What it tastes like

The axes that define this recipe: aroma 73, umami 54.

Sweet 14
Salty 9
Sour 11
Bitter 24
Umami 54
Heat 4
Richness 26
Aroma 73

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity