Jerusalem Mixed Grill Recipe | SAVEUR

Jerusalem Mixed Grill

Jerusalem Mixed Grill
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem's most beloved street foods. You can substitute boneless chicken thighs and more breast meat for the hearts and livers, if you like.

See the Jerusalem Mixed Grill Recipe

Penny De Los Santos

A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem's most beloved street foods. You can substitute boneless chicken thighs and more breast meat for the hearts and livers, if you like.

Jerusalem Mixed Grill
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem's most beloved street foods.
serves 4-6

Ingredients

2 tsp. turmeric
1 tsp. black peppercorns
1 tsp. allspice berries
14 tsp. ground cinnamon
14 tsp. freshly grated nutmeg
12 lb. chicken breasts, cut into 1" cubes
12 lb. chicken hearts, halved and rinsed
12 lb. chicken livers, rinsed and roughly chopped
2 tbsp. extra-virgin olive oil
2 large yellow onions, roughly chopped
Kosher salt, to taste
Fresh pitas, for serving
Amba and pickled peppers for serving

Instructions

Combine turmeric, peppercorns, allspice, cinnamon, and nutmeg in a spice grinder and grind to a fine powder; set aside. Heat a dry 12" cast-iron skillet over medium-high heat until nearly smoking. Add chicken breasts and cook, flipping once, until browned but not cooked through, 2–3 minutes. Transfer chicken to a bowl; set aside. Return skillet to medium-high heat and add chicken hearts and cook, flipping occasionally, until browned but not cooked through, 2–3 minutes. Transfer hearts to the bowl with the chicken breast. Repeat with chicken livers.
Return skillet to medium-high heat and add the oil; add onions and cook, stirring occasionally, until onions are soft and slightly charred, about 4 minutes. Add the reserved spices and chicken and season with salt. Cook, stirring occasionally, until chicken is cooked through, about 3 minutes. To serve, cut slits in the tops of the pitas. Fill pitas with chicken mixture; top each sandwich with some of the amba and pickled peppers.

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