The classic me’orav Yerushalmi (Jerusalem mixed grill) is traditionally made with a mix of organ meats, but for me, that’s a bit too much. So I developed my own version — simpler, more approachable and based on easy-to-find chicken cuts available at any butcher or supermarket.
The dish combines seared poultry with onions, potatoes and warm spices for a meal that’s suitable for just about everyone — especially those curious about mixed grill but hesitant about its original ingredients.
Tips for best results:
- I start cooking the onions without oil, letting them sweat in their own juices. I do the same with the chicken, letting its liquid cook off before adding oil for final browning.
- Season only after the potatoes are fully cooked — that’s the trick to getting them soft as marshmallows.
- Want a more traditional version? You can use chicken livers, hearts, and spleen in the same quantities and method.
Ingredients (serves 4):
- 1 very large onion, sliced into strips
- 200 g (7 oz) chicken breast, cut into strips
- 200 g (7 oz) boneless chicken thighs (pargit), cut into strips
- 200 g (7 oz) turkey breast, cut into strips
- 2 medium potatoes, diced
- 4 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- 1 teaspoon sweet paprika
- Pinch of cumin
Instructions:
- Place the onion in a wide sauté pan (no oil). Sauté over medium-high heat, stirring occasionally, until translucent.
- Add all the chicken and turkey cuts and mix. Add the potatoes and stir again.
- Pour in the oil, mix well and cover. Cook for 10–15 minutes.
- Check the potatoes by piercing with a knife. If still firm, cover and cook 5 more minutes.
- Once the potatoes are tender, add all the spices and stir well. Cover and cook for another 10 minutes.
- Serve hot — best tucked into a pita with tahini and plenty of fresh cilantro.