Çöp şiş, made by threading small cubes of lamb onto thin skewers and grilling them quickly, is a beloved street flavor of Bursa cuisine. The smoky aroma of the marinated diced meat is completed with lavash and charred vegetables on the side.
Mix the small-cubed lamb thoroughly with olive oil, crushed garlic, thyme, black pepper and salt, then cover and let rest for 30 minutes.
Thread the marinated meat cubes tightly onto thin wooden or metal skewers.
Place the skewers on a hot grill and cook, turning frequently, until every side is evenly browned.
Char the tomatoes and peppers over the same fire and serve with the skewered kebab and hot flatbread.
Important: If the pieces of meat aren't cut small and evenly, some may end up raw while others burn. Caution: Turn the skewers frequently while cooking, or the outside may burn while the inside stays raw. No allergens specified.
Adding a few drops of lemon juice while marinating the meat both enhances the flavor and tenderizes the meat.
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