When I first arrived in Turkey, I often chose shish kebabs as a familiar, comforting option. Large chunks of meat threaded with peppers and onions and grilled over open flame felt safe for a palate raised on British food. On a later trip through the Aegean town of Soke, a friend urged me to try something different: Çöp Şiş kebab.
Soke is famous for this specialty. Along the main D525 road, opposite the army base, we passed a long row of ten or more small restaurants dedicated solely to çöp şiş—each place focusing on that one dish.
Two things puzzled me at first.
1: Why do so many Turkish shops and restaurants cluster together selling the same item? Years later I learned this pattern dates back to Ottoman times: similar shops grouped near each other to make shopping easier for customers. It makes sense for convenience, though it may not look ideal for business owners.
2: The Turkish word çöp literally translates as “trash” or “garbage,” so I wondered whether I was being invited to eat something unpleasant.
That worry proved unfounded. Çöp şiş refers to the smaller, irregular pieces of meat—trimmings and bits with a little fat—that are threaded onto skewers. They are perfectly good and flavorful; they simply aren’t the neatly cut cubes used for a classic shish kebab.
The Çöp Şiş Restaurants of Soke
That first visit was about twelve years ago, and ever since I return to Soke to enjoy çöp şiş whenever I can. The small skewers make an excellent appetizer, and if you’re hungry you can order several as a main course. They are typically served with a fresh salad and thin flatbread, so it’s easy to pace yourself and order more as you go.
I’m slowly working my way down the street, trying each çöp şiş restaurant to find my favorite. Occasionally owners or chefs change, and I have to reassess, but that’s part of the fun and discovery of local dining.
Recommendation: Ilhan Usta Çöp Şiş is a popular choice with Soke residents. I tried it and found the food delicious, the service attentive, and the prices very reasonable.
He even lets you take charge of the grill if you ask politely.
(Reader’s note: The Turkish spelling of “şiş” uses special characters; occasionally blog platforms or technical limitations prevent typing them correctly.)
If you travel through the Aegean region, seek out a small çöp şiş place and try the local specialty. It’s a simple, flavorful expression of regional cuisine and a reminder that sometimes humble ingredients make the best meals.