Jerusalem Mixed Grill - at Home Recipe

Instructions

1. 1

   Cut all the meat parts into 1-2 inch pieces. Mix the spices for the Jerusalem Mixed Grill Spice Mix in a large bowl. Remove more than half of the spices and set aside. Add the sliced onions to the portion of spices left in the large bowl.

2. 2

   Add 1 tablespoon of the sunflower oil to the large bowl with the onions, mix.

3. 3

   Heat a large skillet, preferably cast iron, over high, add 1 tablespoon of oil. Let the oil shimmer, add the spiced onions to the pan. Toss with the oil, sprinkle with 1 teaspoon kosher salt, and then let cook undisturbed for a few minutes, toss and repeat. The onions should start to brown.

4. 4

   In the meantime, in the bowl where the onions were, add the Jerusalem Mixed Grill Meat Mix plus the reserved Jerusalem Mixed Grill Spice Mix, 1 tablespoon of oil and about 1 teaspoon kosher salt. Toss.

5. 5

   Add the spiced chicken mixture to the pan with the onions, toss, and spread it out in an even layer. Let everything cook undisturbed for about 2 minutes, then lower the heat to medium-high and cook, stirring once or twice, until the Jerusalem Mixed Grill Meat Mix is cooked through, about 5-7 minutes. Add a squeeze of lemon juice and transfer to a serving dish, then put the pan back on the heat.

6. 6

   Add 1 tablespoon of oil to the hot pan along with the cherry tomatoes and a pinch of kosher salt, and toss until the tomatoes break down a little, about 5-6 minutes. Transfer them to the dish with the chicken mixture or serve them on the side. Sprinkle everything with freshly ground pepper.

7. 7

   Serve the chicken mix stuffed into a pita with pickles, pickled cucumbers, onions, tahini, and hot peppers. Or use the pita on the side as a scooper. Serves 4-

8. 8

   *If you are in a rush and have ready-made “shawarma spice” you can use 1 tablespoon in place of the Jerusalem Mixed Grill Spice Mix.