Israeli
Jerusalem Mixed Grill
A hot skillet of chopped chicken, hearts, and liver with sweet onions and the warm spice blend of Jerusalem market grills. Serve it straight into fresh pita with tahini, amba, and pickles.
Ingredients
- Chicken thigh meat, boneless and skinless, cut into small pieces250g
- Chicken hearts, trimmed and halved lengthwise120g
- Chicken livers, trimmed120g
- Yellow onions, thinly sliced2 medium
- Olive oil or neutral oil2 tbsp
- Ground cumin1 tsp
- Ground turmeric1 tsp
- Sweet paprika1 tsp
- Ground coriander1/2 tsp
- Freshly ground black pepper1/2 tsp
- Ground allspice1/4 tsp
- Cayenne or hot paprika1/4 tsp
- Kosher salt3/4 tsp, plus more to taste
- Fresh pitas2
- Tahini sauce1/3 cup
- Amba2 tbsp
- Israeli pickles1/2 cup
- Chopped parsley2 tbsp
Method
- Pat the chicken thigh pieces, hearts, and livers very dry with paper towels.
- If keeping kosher, broil the chicken livers over a rack until lightly browned outside but still soft inside, then chop them into bite-size pieces.
- Mix the cumin, turmeric, paprika, coriander, black pepper, allspice, cayenne, and salt in a small bowl.
- Heat a wide cast-iron skillet or plancha over high heat until very hot.
- Add the oil and onions, then cook for 5 to 6 minutes, stirring often, until the onions soften and begin to char at the edges.
- Add the chicken thighs and hearts and sear for 4 to 5 minutes, chopping and turning with a spatula as they brown.
- Sprinkle the spice mixture over the meat and onions, then toss constantly for 1 minute until fragrant and deeply yellow.
- Add the chopped livers and cook for 2 to 3 minutes, turning gently, until just cooked through and still tender.
- Taste and adjust with a little more salt or hot paprika if needed.
- Warm the pitas directly over a flame or in a dry pan until soft and lightly blistered.
- Fill each pita with the mixed grill and onions, then add tahini, amba, pickles, and chopped parsley.
Common questions
Can I substitute chicken breast, turkey, or beef for the mixed chicken pieces in Jerusalem mixed grill?
Chicken thigh is best because it stays juicy under high heat. Boneless turkey thigh can work similarly. Chicken breast dries out fast. Beef is not traditional and needs a different cooking time and seasoning balance.
How long should I cook the hearts and livers so they stay tender?
Sear the thighs and hearts first for about 4 to 5 minutes, then add the livers at the end for just 2 to 3 minutes. The livers should still be slightly soft inside; overcooking makes them grainy.
What are the most common mistakes when making Jerusalem mixed grill?
The biggest mistakes are a not-hot-enough pan, overcrowding, and overcooking the livers. Dry the meat well, cook in a very hot skillet, and keep everything moving so it browns instead of steaming.
How should I store leftovers, and can I reheat them without drying them out?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet with a little oil, just until warmed through. Microwaving works, but it can toughen the livers.
What is the best way to serve Jerusalem mixed grill?
Serve it hot in fresh pitas with sliced onion, chopped parsley, pickles, tahini, or amba if you have it. It also works well with Israeli salad, fries, or simply with extra lemon on the side.