“Jerusalem" grill mix is traditionally made with boneless chicken thighs, chicken breast, turkey, and inner organs like the heart and spleen. For the squeamish among us, here’s a recipe without the inner organs.
Mock Jerusalem Mixed Grill
- Cooking and Prep: 35 m
- Serves: 5
Make the Mixed Grill
Cut chickens into half-inch (one- and- a- half-centimeter) pieces. Heat oil in a frying pan until very hot. Add the onion and sauté, then push to the sides of the pan.
Add chicken and stir continuously until it changes color on all sides. Add seasonings.
Stir-fry three to five minutes. Remove from heat and garnish with chopped parsley or coriander.
Serve in pita or laffa bread with hummus, techinah, and s’chug or hot sauce.
Styling and Photography by Shoshi Sirkis