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Meat, Maghreb and Middle East

Jerusalem mixed grill in pita

Jerusalem mixed grill is a mix of spiced chicken and chicken hearts, seared in a pan and stuffed into pita with a lemony tahini sauce. This recipe serves 4, takes 35 minutes, is easy, and costs €3.00 per person. The key is a very hot pan and cooking the meat in small batches so it browns instead of steaming.

Tonight it's Jerusalem mixed grill, chicken and hearts sizzling on a hot pan, stuffed into pita with tahini.

Jerusalem mixed grill in pita
Total time
35 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Jerusalem mixed grill is all about meat that sears hard and fast, with cumin and paprika blooming the moment it hits the hot pan. Caramelized onions bring the sweetness, chicken hearts give a denser bite than plain chicken, and the lemony tahini sauce ties it all together with a tangy edge. It's food you eat with your hands, tucked into warm pita that soaks up the juices.

It's the perfect weeknight dinner when you want to skip the usual roast chicken without spending hours in the kitchen. Kids generally like the stuffed sandwich format, and you can leave the hearts out of theirs and fill their pita with just chicken instead. It also works well for casual guests, since everyone builds their own pita the way they like it.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 500 g
  • Chicken hearts or chicken livers 250 g

Fruits and vegetables

  • Onion 2
  • Lemon 1
  • Parsley 1 bunch

Pantry

  • Cuminoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Tahini 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Pita breads 4

Allergens Gluten, Sesame

The step by step recipe

  1. Cut the chicken and hearts into small pieces and coat them with the spices, salt and pepper.

    If you're not a fan of hearts, chicken livers work just as well.

  2. Whisk the tahini with the lemon juice, a little cold water and a pinch of salt until you get a smooth sauce.

    Add the water little by little while whisking, the sauce turns pale first then suddenly loosens up.

  3. Brown the sliced onions in the oil over high heat, then push them to one side. 8 min

    Well caramelized onions bring the sweetness that makes a mixed grill taste like a mixed grill.

  4. Add the hearts, then the chicken, and stir fry over high heat. 12 min

    Hearts need a bit more time than chicken, so put them in first.

  5. Warm the pitas, fill them with the meat and chopped parsley, and drizzle with tahini sauce.

    Toast the pitas lightly so they hold the filling better.

Our tips to get it right

  • Take the meat out of the fridge fifteen minutes before cutting it, it sears better when it isn't cold.
  • Don't salt the hearts or chicken too early, salt pulls the water out before the meat even hits the pan.
  • Make the tahini sauce first, it can sit at room temperature while you cook everything else.

The variations

  • Swap the hearts for turkey cutlets cut into strips if you'd rather use a milder meat.
  • For a vegetarian version, replace the chicken and hearts with mushrooms and chickpeas sauteed in the same spices.
  • For kids, use only chicken, cut the spices in half, and serve the tahini sauce on the side.

What to serve it with

  • Cucumber and tomato salad
  • Lemon marinated red cabbage
  • Mint tea

Storage

The cooked meat keeps 2 days in the fridge in a sealed container. It freezes well for 2 months, reheat it in a pan so it crisps back up a little. The tahini sauce keeps 3 days chilled, but make the pita fresh right before serving.

Questions about this dish

Can you use something other than chicken hearts?

Yes, chicken livers work very well and have a similar taste. You can also use only chicken if you'd rather skip the organ meat.

Can you prep the meat ahead of time?

You can marinate the chicken and hearts with the spices the night before, covered in the fridge. It actually gives the meat more flavor by the next day.

Why does the meat release water instead of browning?

This happens when the pan isn't hot enough or when too much meat goes in at once. Sear it in small batches over high heat to get a good color.

How do you make this kid friendly?

Use only chicken, cut the spices in half, and serve the tahini sauce on the side instead of mixed in. That way kids can build their own pita the way they like it.

How long does it take to make a Jerusalem mixed grill in pita bread?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Jerusalem mixed grill in pita bread?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Jerusalem mixed grill in pita bread cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame. Always check the labels of the products you buy.

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