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# Çöp Şiş Dürüm
- URL: https://onesandwich.com/cop-sis-durum/
- Published: 2026-05-17T04:33:07.000Z
- Updated: 2026-05-26T11:31:28.000Z
- Description: 'Garbage' şiş (small meat pieces threaded on wooden skewers) wrapped in lavaş; name refers to small scraps of meat.
- Author: Andrew Lekashman
- Tags: Turkey, Wraps and Burritos, Kebap & ızgara, #auto-imported

**🇹🇷 Turkey** · Family: [Kebap & ızgara](https://onesandwich.com/tag/kebap-izgara/) · Region: Aegean/Western Turkey · Heat: Grilled · Bread: lavash · Proteins: lamb, beef

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Ingredients

lavash · lamb · beef · onion · parsley · tomato

*Çöp Şiş Dürüm* is *çöp şiş* rolled in *lavaş*: small pieces of meat threaded onto thin wooden skewers, grilled, and wrapped in flatbread to eat in the hand. The name translates roughly as "garbage skewer," and it refers to the meat being small scraps and offcuts rather than to anything about quality. It belongs to the Aegean and western Turkey, where the thin wooden skewer and the small-piece format are the regional signature. The point of the dish is the ratio: lots of small pieces means lots of charred surface area per bite, which is the whole appeal.

The make depends on the skewer doing its job. Small bits of meat, often well marinated and threaded close together on slim wooden sticks, go over hot coals. Because the pieces are small and tight, they take fire fast and pick up char on many edges, and they have to come off the moment they are done or they dry out. The cook slides the meat off the wooden skewer onto a warmed *lavaş*, adds the usual accompaniments, sliced onion, parsley, pul biber, often grilled pepper and tomato, lemon, and rolls it tight. Good execution is about the grill discipline and the marinade. The mark of a good one is small pieces that are heavily charred and aromatic outside but still juicy inside, evenly cut so they finish together rather than a skewer of half-burnt, half-raw scraps. A weak version is dry, gray meat with no char character, which defeats the entire reason for the small-piece format. The marinade should carry through, the onion and parsley should cut the richness, and the wrap must be rolled snug so the loose little pieces stay in.

Variation is mostly the marinade and the meat. Some cooks lean spiced and tangy, some keep it plain to let the char speak; lamb gives a stronger, more mineral result, and grilled tomato and long pepper threaded onto separate skewers often come alongside, sometimes tucked into the wrap. The thin wooden skewer is the constant. Larger-cut grilled-meat wraps and the *çoban* salad wrap on the same counter are separate builds and each deserves its own article rather than being crowded in here.

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## More from this family

Other [Kebap & ızgara](https://onesandwich.com/tag/kebap-izgara/) sandwiches in Turkey:

- [Adana Kebab Dürüm](https://onesandwich.com/adana-kebab-durum/)
- [Antep Kebap Dürüm](https://onesandwich.com/antep-kebap-durum/)
- [Beyti Kebab Dürüm](https://onesandwich.com/beyti-kebab-durum/)
- [Bursa Kebap Dürüm](https://onesandwich.com/bursa-kebap-durum/)
- [Bursa Pideli Kebap](https://onesandwich.com/bursa-pideli-kebap/)
- [Cağ Kebabı Dürüm](https://onesandwich.com/cag-kebab-durum/)
- [Cağ Kebabı Ekmek](https://onesandwich.com/cag-kebab-ekmek/)
- [Ciğer Kebab Dürüm](https://onesandwich.com/ciger-kebab-durum/)

[See all Kebap & ızgara sandwiches →](https://onesandwich.com/tag/kebap-izgara/)