Jerusalem mixed grill

01 / ABOUT THE DISH

About the dish

Jerusalem mixed grill is a street-food dish from Jerusalem made by sautéing or grilling small cuts of meat, most commonly chicken hearts, livers, and spleens, often combined with pieces of chicken breast or thigh, and seasoned heavily with spices. It emerged in the mid-twentieth century in the area of the Mahane Yehuda market, where butchers and grill operators used readily available offal and small cuts to create a quick, flavorful meal for workers and shoppers. Vendors refined their seasoning blends over time, incorporating spices such as cumin, paprika, black pepper, turmeric, and sometimes curry powder or cardamom, and the dish became closely linked to the stalls that sold it in pita or on plates beside salads and sauces. Preparation typically begins by cleaning and trimming the meats, cutting them into bite-sized pieces, and cooking them over high heat on a flattop griddle or grill while mixing in the spice blend so it coats the meat evenly as it cooks; onions may be added for sweetness and moisture, and some cooks finish the dish with a small amount of fat or broth to keep it juicy. Jerusalem mixed grill is eaten throughout Israel in restaurants, market stands, and home kitchens, usually served in pita with salads, pickles, and tahini or on a plate with rice, chips, or grilled vegetables. It pairs well with cold beer, lemon-based drinks, sparkling water, and dry white wines that complement the spice profile without overwhelming the dish.