Popular street food in Jerusalem, Jerusalem Mixed Grill is a grill meat dish mixed with chicken breast, organ heart, and liver meat. It is best served with pita bread and dipping hummus.
However, there is one particular Israeli dish that I find mouthwatering and flavorful, despite the fact that, in my opinion, Israeli foods are almost identical to other Middle Eastern and Levantine cuisines.
The sliced onion is sauteed with spices to add flavor to the meat dish, making Jerusalem Mixed Grill one of my favorite dishes because it is full of different spices and suitable for the keto diet.
In my experience, I like to add green or Middle Eastern salads to my pita bread to balance my diet since it is a heavy protein dish that you eat with pita bread and hummus / tahini dipping sauce.
I will be sharing with you my adaptation of this halal and kosher-acceptable Israeli meat recipe because I adore it.
You cannot make this dish without the organ meat as they are the main star of this recipe. I. MEATS: I am adding boneless chicken breast, liver, and heart to this recipe.
Cumin, coriander, paprika, turmeric, and curry powder are the five main spices you’ll need for this recipe, and they’ll all help the meat taste delicious.
III. OTHER INGREDIENTS: The sliced onion is one of the most crucial ingredients because it will improve the flavor and make the meat very tasty. You’ll also need minced garlic, extra virgin olive oil for sautéing, and extra virgin olive oil.
Mideast Eats: Jerusalem Mixed Grill
Jerusalem Mixed Grill 🔗
Check out our video to find out how to make authentic Jerusalem mixed grill with fluffy homemade pita.
- ¾ teaspoon cinnamon
- 1½ teaspoons turmeric
- 1½ teaspoons cardamom
- ¾ teaspoon paprika
- 1½ teaspoons black pepper
- ⅜ teaspoon ground cloves
- ¾ teaspoon ground chili powder
- 1½ teaspoons ground coriander
- 1½ teaspoons curry powder
- 3 teaspoons minced garlic
- 4½ teaspoons sumac
- 3 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 tablespoon Jamie Geller Jerusalem Mixed Grill or recipe above
- 1 onion, sliced
- ¼ pound kashered chicken hearts*
- ½ pound chicken thighs, chopped
- ¼ pound kashered chicken liver*
- Tahini, for garnish
- Parsley, for garnish
- 4 cups flour
- 2 ¼ teaspoons yeast
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 ½ cups warm water
- 1 tablespoon oil
Pita Preheat oven to 500°F / 260°C.1. In a bowl, add flour, yeast, brown sugar and salt. Mix. 2. Make a well in the middle of the flour and add warm water and oil. Mix until all the ingredients are combined well. 3. Use your hands to form the dough and knead for 5 minutes. 4. Place the dough in a clean bowl and cover in plastic wrap or a towel. Leave to rise in a warm area for 1 hour or until doubled in size. 5. Separate dough into 8 equal pieces and form each piece into a ball. Flatten out with a rolling pin into a circle. Place on a sheet pan in hot oven. Bake for 5-7 mins (until lightly golden). Mixed Grill 1. In a jar or bowl, mix together the cinnamon, turmeric, cardamom, paprika, black pepper, ground cloves, ground chili powder, ground coriander, curry powder, minced garlic, sumac and kosher salt. 2. Add olive oil to a frying pan on medium heat. Add 1 tablespoon of the pre-mixed spices and stir. Add onion, chicken hearts and chicken thighs and stir. Make sure the chicken is cooked thoroughly, which will take about 10 minutes. 3. Add the koshered chicken livers and cook for a few more minutes, until hot. (Koshered chicken livers are pre-cooked). 4. Slice off the top of the pita and open the pocket. Spread a spoonful of tahini inside followed by plenty of mixed grill and topped with parsley. Enjoy. *Click here to learn about kashering liver and hearts