Sampiyon Kuzu Kokorec (300gr)

Walk through Istanbul late at night and you will smell it before you see it: kokoreç turning slowly over glowing charcoal, then chopped on a hot griddle with peppers, tomatoes and a generous shake of spices. This 300g pack from Şampiyon, one of the best-known names for it in Turkey, lets you recreate that unforgettable flavour in your own kitchen.

What Is Kokoreç?

Traditional lamb kokoreç is made from seasoned lamb intestines wrapped tightly around a skewer, often with sweetbreads or other offal inside, and cooked slowly over charcoal until crisp and golden on the outside. Once ready, it is sliced off the spit, finely chopped and fried on a griddle with tomatoes, green peppers, oregano, cumin and chilli flakes. The result is rich, smoky, intensely savoury and quite unlike anything else.

It has deep roots in the Balkans, Greece and Anatolia, and in Turkey it has become a true icon of Turkish street food. Ask any Istanbul local where to find the best one and you will start a lively debate.

About Şampiyon

Many Turks associate Şampiyon with this dish, thanks to its well-known shops. Packaged products like this one bring that recognisable taste to home kitchens, giving you a convenient way to enjoy a dish that is almost impossible to make from scratch without a charcoal grill and plenty of experience.

How to Prepare It

Always follow the heating instructions on the pack. As a general guide, most people finish it on the hob to get that authentic street-stall texture.

1. Heat a frying pan or flat griddle over a medium-high heat.
2. Add the contents of the pack and warm them through, chopping into small pieces with a spatula as it heats.
3. Toss in some finely diced green pepper and tomato, then season with dried oregano, cumin and chilli flakes.
4. Cook until everything is sizzling, piping hot and slightly crisp at the edges.

Building the Perfect Sandwich

The classic way to eat it is in a kokoreç sandwich. Take a half or quarter loaf of crusty bread, split it open and warm it on the griddle to soak up the juices. Fill it generously with the hot mixture, add a squeeze of lemon and an extra sprinkle of oregano and chilli. Some people like to add pickles on the side.

What to Drink With It

In Turkey, it is almost always paired with ayran or a glass of spicy şalgam. Both cut through the richness and refresh the palate between bites.

Who Will Love It?

If you grew up eating it in Istanbul, İzmir or Thessaloniki, this is a quick way to bring back those late-night memories. If you are a curious food lover who enjoys bold, nose-to-tail cooking, it is well worth trying, especially as it rarely appears on UK menus.

Storage

Store according to the instructions on the pack and use by the date shown. Once heated, eat straight away and do not reheat.

Order Kokoreç Online

Robin Food delivers Turkish street food favourites across the UK, with same-day delivery available in many London postcodes. Add a bottle of spicy şalgam, some sweet red pepper flakes and a jar of sumac to finish it the proper way.