Shipudim
Grilled lamb and chicken skewers
Shipudim (שיפודים): Israeli grill-house skewers of lamb kebab and chicken with salads
A meal at a shipudiya, the skewer restaurants of the Hatikva quarter in Tel Aviv or the road to Rosh Pina, starts with a table of little salads and pita and goes on to skewers straight from the charcoal: minced lamb kebab with parsley and onion, chunks of chicken, and often livers or hearts for those who like them. This recipe makes the two favourites at home, lamb kebab and chicken, so you can grill a whole Friday lunch. Charred outside and juicy inside, they are eaten with hummus, tahini, chopped salad and pickles. Kebab mixtures that are too lean fall off the skewer, which is the usual problem; use lamb with some fat and squeeze it firmly around the stick. Chef's tip: chill the shaped kebabs for 30 minutes before grilling so they hold.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the lamb kebab
- 1 ⅛ lb minced lambabout 20% fat
- 1 oniongrated and squeezed dry
- ⅔ oz parsleyfinely chopped
- 1 tsp ground cumin
- 1 tsp baharat
- 1 tsp salt
For the chicken
- 1 ⅓ lb boneless chicken thighscut into 3 cm pieces
- 2 tbsp olive oil
- 3 garlic clovescrushed
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ¾ tsp salt
To serve
- hummus (optional)
- tahini sauce (optional)
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Method
0/6 doneStep 1: Mix 1 ⅓ lb boneless chicken thighs with 2 tbsp olive oil, 3 garlic cloves, 1 tsp sweet paprika, ½ tsp ground turmeric and ¾ tsp salt. Cover and marinate in the fridge for at least 1 hour. Soak wooden skewers in water if using.
Step 2: Knead 1 ⅛ lb minced lamb with 1 onion, ⅔ oz parsley, 1 tsp ground cumin, 1 tsp baharat and 1 tsp salt for 2 minutes until sticky. Divide into 8 and squeeze each portion around a flat skewer into a sausage 12 cm long. Chill for 30 minutes.
30 minStep 3: Thread the chicken pieces onto separate skewers. Heat a barbecue to hot or a griddle pan over a high heat.
10 minStep 4: Grill the chicken skewers for 10–12 minutes, turning, until charred and cooked through to 165°F with clear juices.
12 minStep 5: Grill the kebabs for 8–10 minutes, turning carefully every 2 minutes, until browned and cooked through with no pink in the centre (160°F).
10 minStep 6: Serve straight from the grill with hummus, tahini sauce, pita and a chopped salad.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 40 g
- Carbs
- 3 g
- Fat
- 27 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shipudim take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of parsley?
- Fresh coriander or chives, same amount.
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