Jerusalem Mixed Grill

Name: Jerusalem Mixed Grill
Total time: 40 min
Yield: 4
Cuisine: Israeli
Ingredients: 400 g Chicken thigh, boneless, cut into 1 cm pieces; 200 g Chicken hearts, halved; 200 g Chicken livers, trimmed and chopped; 3 Onions, sliced; 2 tsp Ground cumin; 1 tsp Ground turmeric; 2 tsp Ground coriander; 1.5 tsp Black pepper; 1 tsp Baharat or allspice; 4 tbsp Oil; 2 tsp Salt; 4 Pita breads to serve; 150 g, 100 g Tahini and pickles to serve

Chicken hearts, livers and thigh meat chopped small and seared hard on a flat griddle with onion, cumin, turmeric and coriander — invented in the Mahane Yehuda market and eaten out of a pita.

Pinagmulan

Recipe ni Israeli street kitchens · 🏺 Traditional · Pita filled standing up — the food of bus stations and market alleys, assembled fast from a row of open trays and eaten with both hands.

Israeli · Mahane Yehuda market — An ownerless traditional dish, so no cook is credited. `Me'orav_Yerushalmi` redirects to `Jerusalem_mixed_grill`, which confirms the grilled mixed chicken offal and meat, the onion and the spice mix, and its standing as a Jerusalem specialty. Quantities and method are this book's own.

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Mga hakbang

Grill the livers over a direct flame or under a very hot grill for 3 minutes, turning, then chop them.
Get a heavy flat pan as hot as it will go. Add half the oil and sear the thigh meat 4 minutes without moving it much.
💡 As hot as the pan will go. This is a griddle dish — the meat has to catch and colour, not stew in its own juice.
Add the hearts and cook 3 minutes, then the chopped liver for 2 minutes more.
Push everything to one side, add the rest of the oil and the onions and fry them hard for 5 minutes.
Add all the spices and the salt and toss everything together over high heat for 2 minutes.
Stuff into warm pita with tahini and pickles, or serve on a plate with the pita alongside.

💡 Mga tip

It was invented in Jerusalem's Mahane Yehuda market in the second half of the 20th century, and the griddles there still run all day.
Do not crowd the pan. Cook in two batches if you have to — steamed offal is grey and nobody wants it.
If offal is not for you, the same spicing on thigh meat alone is a genuinely good dish and is sold that way too.