BEST JERUSALEM-STYLE “MIXED-GRILL” CHICKEN RECIPE - HOW TO ...
Jerusalem mixed grill, or meorav yerushalmi, is a popular Israeli street food, one that is said to originate in Jerusalem’s Mahane Yehuda market. The term...
Provided by 177MILKSTREET.COM
Total Time 35 minutes
Cook Time 35 minutes
Yield 4-6 Servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the vinegar, sugar and ¼ teaspoon salt until the sugar and salt dissolve. Stir in 1 cup of sliced onion; set aside. In another small bowl, mix together the tahini and 2 tablespoons of lemon juice, then whisk in 6 tablespoons water. Season to taste with salt and pepper; set aside.
- In a medium bowl, stir together 2 tablespoons of oil, the coriander, allspice, turmeric, cinnamon and ½ teaspoon each salt and pepper. Add the chicken and the remaining sliced onion, then stir until evenly coated.
- In a 12-inch nonstick skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken mixture in an even layer and cook, uncovered and stirring only every 2 to 3 minutes, until the chicken is well browned all over and no longer is pink when cut into, 10 to 12 minutes.
- Off heat, stir in the remaining 2 tablespoons lemon juice, then taste and season with salt and pepper. Transfer to a serving dish, drizzle lightly with some of the tahini sauce and top with the pickled onion. Serve the remaining tahini sauce on the side.
BEST JERUSALEM-STYLE “MIXED-GRILL” CHICKEN RECIPE - HOW TO ...
Jerusalem mixed grill, or meorav yerushalmi, is a popular Israeli street food, one that is said to originate in Jerusalem’s Mahane Yehuda market. The term...
Provided by 177MILKSTREET.COM
Total Time 35 minutes
Cook Time 35 minutes
Yield 4-6 Servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the vinegar, sugar and ¼ teaspoon salt until the sugar and salt dissolve. Stir in 1 cup of sliced onion; set aside. In another small bowl, mix together the tahini and 2 tablespoons of lemon juice, then whisk in 6 tablespoons water. Season to taste with salt and pepper; set aside.
- In a medium bowl, stir together 2 tablespoons of oil, the coriander, allspice, turmeric, cinnamon and ½ teaspoon each salt and pepper. Add the chicken and the remaining sliced onion, then stir until evenly coated.
- In a 12-inch nonstick skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken mixture in an even layer and cook, uncovered and stirring only every 2 to 3 minutes, until the chicken is well browned all over and no longer is pink when cut into, 10 to 12 minutes.
- Off heat, stir in the remaining 2 tablespoons lemon juice, then taste and season with salt and pepper. Transfer to a serving dish, drizzle lightly with some of the tahini sauce and top with the pickled onion. Serve the remaining tahini sauce on the side.
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