Jerusalem Mixed Grill

Everyone loves grilled chicken, right?  Especially cooked on an open flat grill and served in a warm sandwich?  Yes, please. Jerusalemites have their own version, the Jerusalem mixed grill, or me’orav Yerushalmi.   Chicken bits, sautéed with spices.  Supposedly concocted in the Mahane Yehuda market, just a bit west of the Old City, the mixed grill was based on English mixed grill, brought by the British.  It has a twist though. While you can make it with breasts and thighs, traditionally the mixed grill is hearts and livers.  That’s often enough to deter the squeamish, but don’t let it! This is the easiest recipe I’ll post.  Dice up the chicken into small pieces, and marinate with thin-sliced onion and spices.  Then sauté on a hot skillet.  Easy peasy. When I tried it, I used breast, because of squeamish family members, and I loved it.  The spice mix I used had slightly different flavors than the usual shawarma blend: in addition to cumin and paprika, the mix has allspice, cinnamon, black pepper, and cardamom, which give a sweetish warmth and kick on the forefront of the tongue.  It’s just pleasant.  And in a warm pita with hummus and tahini sauce, marvelous. Serves 4 at least INGREDIENTS 1 pound chicken livers, chopped  (If you’re not into livers, try thighs) 1 pound chicken breast, chopped 1 large onion, sliced 1 teaspoon paprika 1/3 cup olive oil 1/4 teaspoon ground cardamom 1/4 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg STEPS Mix the chicken livers and breast with the onions, spices and olive oil. Marinate for several hours (up to one full day). Heat a skillet and add the seasoned meat mixture. Cook, stirring, until meat has cooked through. Recipe adapted from http://www.girlcooksworld.com/2011/02/jerusalem-mixed-grill.html Photo from wikipedia because I forgot to take a picture of what I cooked, which was great.  The onions, man, the onions made it all so magnificent.