Tiny beef skewers · Cooked over charcoal
Ortaklar Çöp Şiş
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The skewers are sharpened reeds about 15 cm long, and each one is tipped with a bit of lamb tail fat.
Small chunks of beef are threaded onto reed sticks with no vegetables and grilled over charcoal, then eaten straight off the stick.
Why it's made this way: This style comes from Ortaklar in Aydın's Germencik district, where vendors first sold the skewers to passengers on trains passing through the village; it now holds a Turkish geographical indication.
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Part of World of Street Food — 3422 dishes from 118 countries.
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