Meorav Yerushalmi (Jerusalem Mixed Grill)

Method

1. 1

   Toss the chicken thigh and liver pieces with turmeric, cumin, paprika, salt and pepper.

2. 2

   Heat the oil in a wide, heavy pan until just smoking, then fry the sliced onion until softened and starting to catch color, about 5 minutes.

3. 3

   Push the onion to the side, add the seasoned meat in a single layer, and fry hard without stirring for 2 minutes so it chars.

   💡 A hot, undisturbed pan is what gives meorav its char — stirring too soon steams the meat instead.

4. 4

   Add the garlic, then keep frying and tossing until the chicken is cooked through and the liver is just firm, 6-8 minutes more.

5. 5

   Whisk the tahini with lemon juice and enough water to make a pourable sauce.

6. 6

   Warm the pita, pile in the grilled meat and onions, drizzle with tahini sauce, and scatter parsley over the top.