Paris Texas, a burger restaurant in Givatayim, has turned a short Independence Day pop-up into a permanent skewer offering. The owners said the idea was only supposed to run for two or three days, but after seeing the place packed with families and demand growing, they decided to keep it. "If we have a wide selection of good meats and aged cuts, it is only natural they become part of the menu," they said.
The new section sits alongside the restaurant's burgers, smash burgers, crispy cornflake-coated chicken, and steak cuts. The skewers are made from local meat supplied by Israeli growers in the northern Negev and then grilled in a Josper charcoal oven for a strong smoke-and-fire flavor. The menu changes every few days, but several items have already become regulars.
Among the fixed skewers are a long, heavily seasoned kebab skewer for 44 shekels, chicken hearts called Lulu for 29 shekels, and an in-house chorizo for 32 shekels. There is also a mild chicken thigh skewer for 35 shekels, while diners can add tahini, amba, spicy sauce, and a thick souvlaki-style pita for 19 shekels.
The more serious meat options include vacio flank for 48 shekels, filet for 70 shekels, and sirloin for 42 shekels. The article says the new version of Paris Texas combines the best of both worlds, burgers and premium skewers, and recommends not skipping the chorizo or the spicy sauce. For now, the skewers are served only at the Givatayim branch, including on weekends, with hopes of expanding them to the chain's other locations soon.
