Jerusalem Mixed Grill – Recipe I

Jerusalem Mixed Grill is a non-spicy mixture of different chicken cuts (and optional organs), spiced, and grilled, together to create a juicy and tender dish. In this specific recipe number (I), boneless and skinless chicken legs, and thighs, are the hero ingredient.

If you don’t like other chicken organs, that’s fine. When making them at home, can add, or omit, any other organs you like.

That being said, this recipes calls for (optional) chicken spleen, but it’s okay not to add them to the homemade dish.

Jerusalem Mixed Grill is called Meorav Yerushalmi (meaning, ‘Jerusalem Mixed’) in Hebrew, or simply ‘Meorav‘ (meaning, ‘Mixed’).

Jerusalem Mixed Grill in Restaurants Versus At Home

Meorav Yerushalmi was born as street food in Jerusalem’s Mechaneh Yehuda market area in the 1960s. It’s served inside a regular pita, a large flat pita wrap, called a laffa, or a baguette, or in the center of a plate of Humus.

In Professional Kitchens

Even though different chicken parts take longer to be completely edible, when Jerusalem Mixed Grill is prepared in professional kitchens, all of its ingredients are grilled simultaneously together, and everything ends up tender.

This is because the size of the burners in professional kitchens are extremely large. These burners reach a very high heat. Therefore, they are capable of quickly grilling different types of chicken parts simultaneously without any pieces ending up burned or dried out.

Jerusalem Mixed Grill – Meorav Yerushalmi Prepared At Home

Home burners are much smaller and, therefore, can only reach a much lower heat. If you toss everything together into a frying pan, some parts will end up undercooked, while other pieces will be over-cooked.

But don’t worry!

To compensate for the different cooking times needed for every type of chicken part, you can actually prepare Meorav Yerushalmi in a variety of ways.

Below is one of my go-to Meorav recipes I developed that always ends up savory, tender, and juicy.

Fried boneless-skinless chicken legs and thighs with onions, fresh parsley and savory seasoning.

Jerusalem Mixed Grill

Why Prepare Meorav Yerushalmi

Meorav is one of the most popular Israeli street foods prepared at grill-stands, grill-bars, steakhouses, and restaurants all over Israel, and at Israeli steakhouses around the world.

But it’s also great to prepare and serve at home. It’s a savory and cozy dish for get-togethers, or parties with family and friends.

Ingredients

• Chicken legs and thighs
• Fresh parsley
• White (yellow), or red onion
• Mediterranean, and Middle Eastern seasoning
• Optional chopped lamb (It’s not in this recipe.)
• Optional lamb fat (It’s not in this recipe.)

Note

All homemade Meorav recipes must include boneless, skinless chicken breasts, or legs, and/or thighs. To resemble the Meorav Yerusalmi served at steakhouses, you would typically add another inner chicken organ.

For example, if you like, you can make the dish with as many inner organs a possible, such as: liver, hearts, and/or spleen. But you don’t have to, because it’s your dish, and you can make it how you like.

I mentioned that this recipe only add spleen. But it’s really not necessary if this doesn’t work for you for any reason.

Preparation

1. Give the spleens a quick rid of strands.
2. Fry onion slices in a bit of oil for a couple of minutes. Add the spleen and shallow-fry them together in neutral oil for a few minutes. The spleen take longer to cook internally. That’s why I cook them separately.

3. Now, give the boneless and skinless chicken legs and thighs a short cook in boiling water. Transfer the chicken to a colander. Strain to rid of liquid. Save the liquid.

4. Now, it’s really easy to chop the legs and thighs on a cutting board. Remove some bits of cartilage from the chicken while you’re at it.

5. Transfer the chopped chicken to a bowl. Mix in some chopped herbs and spices.

6. Toss the chopped chicken, herbs, and spices in with the fried onions and chicken spleen. Sauté together for a few minutes.

7. Pour the chicken-water liquid into the sautéing chicken.

8. Add some more chopped parsley towards the end of the cooking time.

Preparation Surface

Jerusalem Mixed Grill recipes are rather easy.

At home, they can be prepared in n extra-large skillet, in a non-stick wok, or on a flat griddle. I cooked the final mixture in a wok.

Equipment For Jerusalem Mixed Grill

• non-stick wok, or extra-large skillet
• cutting board
• carving knife
• colander
• large mixing bowl
• spoon
• pot
• cup

Summary

This is a rather easy Jerusalem Mixed Grill (also called Meorav Yerushalmi) recipe that you can make at home for any casual occasion.

This recipe is innovative and special Jerusalem Mixed Grill recipe because it’s a great alternative to having to chop raw chicken at home.

Most boneless and skinless chicken legs and thighs are not sold pre-chopped. Chopping raw chicken can be tedious, not to mention if your carving knife is not extra-sharp.

By par-boiling the chicken cutlets, you are making the chopping of the chicken much easier and less time-consuming.

By pre-frying the spleen (with the onion) separately, you are enabling them to end up completely cooked when the rest of the ingredients have finished cooking as well.

Cook everything together in a wok for a bit.

i hope you will enjoy making this recipe.

Ask questions or leave a comment in the Comments section below.

Enjoy!

Related Recipes

• Easy Grilled Chicken
• Baked Whole Chicken
• Jewish Chicken Soup