Classic Jerusalem market-style mix of sizzling spiced chicken hearts, thighs, and livers seared with onions and packed into warm pita with tahini, amba, and pickles.
Ingredients
300g chicken hearts, trimmed
250g chicken livers, trimmed
350g boneless skinless chicken thighs, cut into 2 cm strips
300g yellow onion, sliced 5 mm thick
8g garlic, finely grated
50ml neutral oil (30ml for marinade, 20ml for cooking)
15ml lemon juice
2g kosher salt, to finish
10g fresh parsley, finely chopped
Spice blend (mix together):
6g kosher salt
4g ground cumin
4g sweet paprika
2g ground coriander
1g ground turmeric
1g ground allspice
1g ground cardamom
1g ground black pepper
For serving:
4 pita breads (280g total)
150g prepared tahini sauce
80g amba (mango pickle sauce)
120g Israeli pickles, sliced
Steps
Mix the spice blend in a small bowl.
Pat dry the chicken hearts with paper towels.
Trim excess fat and silverskin from the chicken hearts.
Pat dry the chicken thighs with paper towels.
Cut the chicken thighs into 2 cm strips.
Pat dry the chicken livers with paper towels.
Trim connective tissue from the chicken livers.
Place the hearts and thighs in a large bowl.
Add 30ml neutral oil to the bowl.
Add 8g grated garlic to the bowl.
Add 14g of the spice blend to the bowl.
Toss the hearts and thighs to coat evenly.
Rest the mixture for 15 minutes at room temperature.
Slice the onion into 5 mm half-moons.
Preheat a large cast-iron skillet or griddle over high heat for 3 minutes.
Add 10ml neutral oil to the hot pan.
Add the sliced onions to the pan.
Cook the onions over high heat for 5 minutes until softened and charred at the edges.
Transfer the onions to a bowl.
Spread the chicken hearts in a single layer in the pan.
Sear the hearts without moving for 2 minutes.
Stir the hearts.
Cook the hearts for 2 more minutes until browned and just cooked through.
Add the marinated chicken thighs to the pan.
Sear the thighs for 2 minutes.
Stir the mixture.
Cook the mixture for 2 more minutes until the thighs are nearly cooked.
Sprinkle 3g of the remaining spice blend over the pan.
Stir to coat the meat with the spices.
Return the onions to the pan.
Stir to combine the onions with the meat.
Push the mixture to one side of the pan.
Add the remaining 10ml neutral oil to the empty side.
Place the chicken livers on the oiled side in a single layer.
Sear the livers for 60 seconds.
Flip the livers.
Sear the livers for 45–60 seconds until just pink inside.
Sprinkle the remaining 3g spice blend over the entire pan.
Stir everything together to combine.
Drizzle 15ml lemon juice over the mixture.
Stir briefly to coat.
Taste the mixture.
Add up to 2g kosher salt to finish, if needed.
Warm the pitas on the pan or over a flame for 30 seconds per side.
Spread 35–40g tahini sauce inside each pita.
Fill each pita with the mixed grill.
Drizzle 20g amba into each pita.
Add pickles to taste.
Sprinkle with 10g chopped parsley.
Serve immediately while hot.
Notes
Origin: A Jerusalem market staple (Machane Yehuda), traditionally cooked on a blazing plancha and chopped as it sears.
Technique: Cook hearts and thighs first; add livers last to keep them tender. Keep heat high and work in a single layer to avoid steaming.
Variations: Add chicken spleen or gizzards (thinly sliced) for a more old-school mix. Substitute laffa for pita. Add schug (40g) for heat.
Spice profile: Baharat can replace the allspice/cardamom combination for a slightly sweeter, Levantine flavor.
Cross-reference: Serve with classic Israeli tahini sauce and schug; both are simple preparations that pair well with this dish.
Cooksmith