Me'orav Yerushalmi (Jerusalem Mixed Grill) is a traditional Israeli recipe (from Jerusalem) for a mixed fried blend of chicken, chicken liver and onion in a spiced base typically served with pita bread. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Jerusalem Mixed Grill (Me'orav Yerushalmi).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Jerusalem Mixed Grill (Meorav Yerushalmi) is a flavourful and hearty Israeli street food dish that combines spiced chicken, chicken liver, and onions, served in warm pita bread. It’s rich in flavour and packed with aromatic spices, making it a favourite among locals and visitors alike.
Ingredients:
For the Mixed Grill:
300g chicken thighs or breast, meat cut into bite-sized pieces
200g chicken liver, cleaned and trimmed
1 large onion, thinly sliced
2 tbsp olive oil
2 tbsp chicken fat or schmaltz (optional, for authentic flavour)
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground allspice
¼ tsp ground cinnamon
½ tsp chilli flakes (optional, for a spicy kick)
Salt and freshly-ground black pepper, to taste
For Serving:
4 pita breads, warmed
Pickles (like Israeli pickles or gherkins)
Hummus or tahini sauce
Fresh parsley, chopped (optional)
Method:
Clean and trim the chicken livers, removing any connective tissue. Pat them dry. Slice the onions thinly and cut the chicken into bite-sized pieces.
In a small bowl, combine all the spices: paprika, cumin, coriander, turmeric, allspice, cinnamon, chilli flakes, salt, and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of chicken fat (if using) in a large heavy-based frying pan over medium heat. Add the onions and fry until golden and softened (about 5-7 minutes). Remove from the paan with a slotted spoon and set aside.
Add the remaining olive oil to the same pan with extra chicken fat over medium-high heat. Add the chicken pieces and cook for about 4-5 minutes until browned on all sides.
Push the chicken to one side of the skillet and add the chicken livers. Cook the livers for 2-3 minutes on each side until just cooked through.
Return the onions to the pan and sprinkle the spice mixture over the chicken and livers. Toss everything together and cook for another 2-3 minutes, ensuring the spices coat everything evenly.
Slice open the warm pita breads. Spread a generous layer of hummus or tahini sauce inside. Stuff the pita with the mixed grill, including the spiced chicken, liver, and onions.
Garnish with pickles and chopped parsley, if desired. Serve immediately with extra tahini or hummus on the side.
Use chicken fat (schmaltz) for a more traditional and rich taste. For added smokiness, grill the chicken and liver on a barbecue instead of pan-frying.
Pair it with Israeli salad (chopped cucumber, tomatoes, and parsley) for a fresh contrast.
)
Click on the image, above to submit to Pinterest.