To begin, prepare the marinade. In a large bowl, combine the grated onion, minced garlic, olive oil, yogurt, ground cumin, ground coriander, ground red pepper, salt, and black pepper. Mix thoroughly to create a smooth, aromatic marinade base.

Add the meat cubes to the marinade, ensuring each piece is well coated. Massage the marinade into the meat for a minute or two to help tenderize it. Cover and refrigerate for at least 1 hour, or preferably overnight, for a richer flavour.

If using wooden skewers, soak them in water for 20-30 minutes to prevent burning during cooking. This step is especially important if you plan to cook the skewers over a grill.

After marinating, remove the meat from the fridge. Preheat your grill or oven to a high temperature, around 200°C (392°F), to achieve a good sear on the kebabs. This intense heat helps to seal in the flavours and juices.

Thread the marinated meat cubes onto the skewers, spacing them about 1 cm apart. Small skewers are traditional for Çöp Şiş, allowing for quick cooking and a delightful char.

Place the skewers on the preheated grill or oven rack. If using an oven, place a baking sheet underneath to catch any drippings. Grill for about 5-7 minutes, turning once halfway through, until the meat is cooked to your desired level and has a nice char on the outside.

While grilling, brush the meat with a little more olive oil to keep it juicy and add a touch of richness. This also enhances the crispy edges, a distinctive feature of Çöp Şiş.

Serve the kebabs hot, garnished with chopped parsley and lemon wedges on the side. The fresh lemon juice adds brightness to the savoury flavours. Enjoy with warm flatbread, a side of salad, and a sprinkle of sumac for a tangy, authentic finish.