~671 cal · 63g protein · 42g carbs · 25g fat (estimated, per serving)
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Griddled chicken and onions with spices in flatbread
🇮🇱 Tel Aviv
Meorav Yerushalmi — the Jerusalem mixed grill — was born in the food stalls of Machane Yehuda market, a hot-griddle jumble of chicken thigh, hearts, and livers seared with onion and a warm spice mix of cumin, turmeric, and coriander. Piled into laffa or pita with pickles and tahini, it is fast, smoky street food.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 lb boneless chicken thigh (and hearts/livers if you like)
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2 large onions, sliced
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1 tbsp cumin
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1 tsp turmeric
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1 tsp coriander
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1 tsp paprika
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4 laffa or pita, to serve
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3 tbsp oil
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3 cloves garlic
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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. A beachfront city that turned street food into an art.
🗺️
Israel. A Mediterranean crossroads of diaspora kitchens.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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