Jerusalem Mixed Grill in Pita

Savory grilled chicken hearts, livers, and thighs spiced with aromatic middle eastern spices served inside warm pita bread.

25 min 4 servings Medium israeli

Ingredients

• 300 g chicken breast
• 200 g chicken hearts
• 200 g chicken livers
• 2 pcs yellow onion
• 3 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 4 pcs pita bread
• 4 tbsp tahini paste
• fresh parsley

Steps

1. Place a large skillet on the stove over high heat.
2. Add 3 tbsp of olive oil to the hot skillet.
3. Peel 2 pcs yellow onion and slice them into thin strips.
4. Add the sliced onions to the skillet.
5. Stir the onions with a wooden spoon every minute until they turn golden brown.
6. Cut 300g chicken breast into small bite-sized cubes using a sharp chef knife.
7. Rinse 200g chicken hearts and 200g chicken livers under cold running water.
8. Add the chicken hearts and chicken breast cubes to the skillet with the onions.
9. Cook the meat mixture for 5 minutes, stirring constantly with the wooden spoon.
10. Add the chicken livers to the skillet.
11. Add 1 tsp of ground cumin, 0.5 tsp of ground turmeric, and 1 tsp of smoked paprika to the skillet.
12. Add 1 tsp of salt and 0.5 tsp of black pepper to the skillet.
13. Stir all the ingredients thoroughly to coat the meats and spices evenly.
14. Cook the mixture for 7 more minutes until all the meats are cooked through with no pink remaining.
15. Turn off the heat under the skillet.
16. Take 4 pcs pita bread and slice open the top of each one.
17. Spoon 1 tbsp of tahini paste into the inside of each pita bread.
18. Spoon the cooked meat mixture from the skillet into each pita bread.
19. Chop a small handful of fresh parsley on a cutting board.
20. Sprinkle the chopped parsley over the meat inside the pitas as a garnish.