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Savory Jerusalem Mixed Grill: A Kosher Delight

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

Jerusalem Mixed Grill, known locally as ‘Meorav Yerushalmi’, is a flavorful and aromatic dish that hails from the bustling streets of Jerusalem. This dish is a perfect example of the city’s rich culinary tapestry, traditionally combining a variety of meats and spices to create a savory, mouth-watering experience. Our kosher version respects dietary laws while capturing the essence of this beloved street food. It’s perfect for a family dinner or a festive gathering. Pair it with fluffy pita or a fresh Israeli salad to complete the meal. If you’ve enjoyed dishes like Shakshuka or Sabich, this mix will surely thrill your taste buds.

Savory Jerusalem Mixed Grill: A Kosher Delight
Jerusalem Mixed Grill, known locally as 'Meorav Yerushalmi', is a flavorful and aromatic dish that hails from the bustling streets of Jerusalem. This dish is a perfect example of the city's rich culinary tapestry, traditionally combining a variety of meats and spices to create a savory, mouth-watering experience. Our kosher version respects dietary laws while capturing the essence of this beloved street food. It's perfect for a family dinner or a festive gathering. Pair it with fluffy pita or a fresh Israeli salad to complete the meal. If you've enjoyed dishes like Shakshuka or Sabich, this mix will surely thrill your taste buds.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken thighs boneless, skinless
  • 1/2 lb chicken liver cleaned
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1/2 tsp allspice
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 medium onion sliced
  • 2 cloves garlic minced

What I use for this recipe

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Method
 

  1. Cut the chicken thighs and liver into small, bite-sized pieces.
  2. In a large bowl, combine the olive oil, cumin, turmeric, paprika, allspice, salt, and pepper to create a marinade.
  3. Add the chicken pieces to the marinade, tossing well to ensure all the meat is coated. Let it marinate for at least 15 minutes.
  4. Heat a large skillet over medium-high heat. Add the sliced onion and cook until translucent, about 5 minutes.
  5. Add the minced garlic to the onions and cook for an additional minute until fragrant.
  6. Add the marinated chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is cooked through and the liver is browned, about 10-15 minutes.
  7. Serve hot with pita and your choice of sides like Israeli salad or hummus for a complete meal.

Notes

For a spicier version, add a pinch of cayenne pepper to the marinade. Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 780mg 34%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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