A sizzling skillet mix of chicken hearts, livers and marinated chicken thigh pieces, heavily spiced and stuffed into pita.
Israeli Jerusalem Mixed Grill is a real, traditional Israeli dish, known as Me'orav Yerushalmi. A sizzling skillet mix of chicken hearts, livers and marinated chicken thigh pieces, heavily spiced and stuffed into pita.\n\nMe'orav Yerushalmi emerged in Jerusalem's Mahane Yehuda market in the 1960s, created by butchers and street vendors looking to use offal and off-cuts of chicken, seasoned aggressively with warm spices to become a beloved Jerusalem specialty.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 4
Toss the diced chicken thigh, hearts and livers with olive oil, cumin, paprika, turmeric, pepper and salt. Let marinate for at least 20 minutes.
Heat a large skillet over medium-high heat and fry the sliced onion until softened and lightly caramelized, about 8 minutes; set aside.
In the same hot skillet, sear the marinated chicken pieces in batches over high heat until browned and cooked through, about 6 minutes per batch.
Return the onions to the skillet with the cooked meats, tossing everything together over high heat for 2 minutes.
Warm the pita bread briefly.
Stuff the sizzling mixed grill into warm pita, drizzle with tahini, and scatter with fresh parsley.
Cook in batches over high heat rather than crowding the pan — this is essential for a proper sear rather than steamed, gray meat.
Marinate the chicken pieces for at least 20 minutes so the warm spice blend fully penetrates before cooking.
Serve immediately while sizzling hot, straight into warm pita, as is traditional at Jerusalem street stalls.
A version without offal uses only diced chicken thigh and breast for those who prefer to skip hearts and livers.
Add sliced merguez or another spiced sausage for extra richness.
Serve over rice instead of in pita for a different presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Me'orav Yerushalmi emerged in Jerusalem's Mahane Yehuda market in the 1960s, created by butchers and street vendors looking to use offal and off-cuts of chicken, seasoned aggressively with warm spices to become a beloved Jerusalem specialty.
A version using only diced chicken thigh, seasoned the same way, is a common and acceptable substitute, though it strays from the traditional mixed-offal character of the dish.
The meat can be marinated a day ahead, but cook it fresh just before serving for the best texture and sizzle.
Me'orav Yerushalmi translates to 'Jerusalem mix', reflecting its origin in Jerusalem's Mahane Yehuda market.
Per serving (320g / 11.3 oz) · 4 servings total
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