Recipe
🍽️ DINNER
Jerusalem Mixed Grill
Meorav Yerushalmi: chicken and offal seared fast with onion, cumin, and turmeric, stuffed into laffa.
Israeli · easy · serves 4
prep 20 min · cook 20 min
~671 cal · 63g protein · 42g carbs · 25g fat · 3g fiber · 4g sugars · 5g sat fat (estimated, per serving)
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Jerusalem mixed grill (meorav Yerushalmi) is a street-food icon born in the markets of Jerusalem, a fast, hot griddle of chicken hearts, livers, and meat seared with onions and a bold blend of spices like cumin, turmeric, coriander, and black pepper. It emerged mid-20th century from the city's Mahane Yehuda market grills.
The dish makes the most of humble offcuts, cooked quickly on a flat-top with plenty of onion and spice until savory and caramelized. Its robust, cumin-forward seasoning is the signature of Jerusalem's grill houses.
Stuffed into pita or laffa with hummus, pickles, and , or served on a plate, the mixed grill is filling, spiced street food.
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Make it yours
✓ Naturally dairy-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
2 lb boneless chicken thigh (and hearts/livers if you like)
2 large onions, sliced
1 tbsp cumin
1 tsp turmeric
1 tsp coriander
1 tsp paprika
1 tsp black pepper
1/2 tsp allspice
4 laffa or pita, to serve
3 tbsp oil
3 cloves garlic
1 lemon
Instructions
1
Slice the chicken (or mushrooms and tofu) into thin strips.
2
Sear hard on a very hot griddle with the onions so everything chars at the edges.
3
Add the garlic and the spice mix and toss until fragrant and cooked through.
4
Brighten with a squeeze of lemon.
5
Stuff into warm laffa or pita with pickles, tahini, and chopped salad.
Jerusalem / Tel Aviv market tradition.
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🌏 While it simmers, know your destination
📍
Tel Aviv. Tel Aviv turned street food into an art, with hummus eaten warm as a meal, sabich stuffed with fried eggplant and egg, and shakshuka served in the pan. Its kitchens draw on Mizrahi, Ashkenazi, Palestinian, and North African traditions at once.
🗺️
Israel. Several dishes here have documented arrival dates rather than ancient roots. Shakshuka is North African, brought by Libyan and Tunisian Jewish immigrants and only widely popular from the 1990s; sabich was assembled in Ramat Gan in the early 1960s from an Iraqi-Jewish Shabbat breakfast of egg, fried aubergine and amba. Hummus and falafel are Levantine and genuinely contested, with Palestinian claims actively made.
🌍
Asia. Asia is the world's largest and most populous continent, and its food spans the delicate seasonality of Japanese washoku, the chili-fired curries of India and Thailand, and the wheat-and-lamb traditions of Central Asia. Rice, noodles, soy, and fermentation recur across its regions, while ancient spice routes and religious traditions shaped distinct grammars of flavor. Whether from a street-cart wok or a monastery kitchen, eating is deeply communal and ritual-rich.
The story behind this dish is up top, worth a read while the pot works.
More from Israel
SabichPita stuffed with fried eggplant, hard-boiled egg, hummus, salad, and a drizzle of tangy amba and tahini.
MalawachA flaky, buttery Yemenite-Israeli pan-fried flatbread served with grated tomato and zhug.
HummusSilky-smooth chickpea and tahini puree pooled with olive oil, scooped up with warm pita, a Levantine lunch of devotion.
Browse all Israel recipes →
Good to know
You’ll need: Griddle or flat pan.
Storing it: Best straight off the heat. Leftovers keep 2 to 3 days refrigerated and reheat well in a hot oven rather than the microwave.
Make it a Israel meal
LimonanaDrink
RugelachDessert
HummusLunch
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Cuisine
Diet
Frequently asked questions
What is Jerusalem Mixed Grill?
Meorav Yerushalmi: chicken and offal seared fast with onion, cumin, and turmeric, stuffed into laffa.
Where does Jerusalem Mixed Grill come from?
Jerusalem Mixed Grill is a Israeli dish from Tel Aviv, Israel.
Can Jerusalem Mixed Grill be made vegan, gluten-free, or dairy-free?
This Jerusalem Mixed Grill recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Jerusalem Mixed Grill safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Jerusalem Mixed Grill take to make?
About 40 minutes total (20 minutes prep, 20 minutes cooking), serving 4.
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