JERUSALEM GRILL
This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, "Israeli Soul," is an invaluable guide to making Israel's most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. "I like a little funk in there," Solomonov told me, "but I get it if you don't like that, if it freaks you out." So omit the offal if you want. "The dish is as much about the spicing, anyway," Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. "Eat mixed grill in a pita," he said. "Eat it with some onion and tehina and a pickle, and it's so satisfying. It's a taste of Jerusalem at the end of the night."
Provided by Sam Sifton
Categories dinner, lunch, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.
- Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces - including the hearts and livers, if you're using them - and toss with the spices.
- Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.
- Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.
GRILLED CHICKEN THIGHS WITH ISRAELI COUSCOUS SALAD
There's a whole lot of flavor in this simple meal. The chicken gets a Greek treatment with a marinade of lemon, garlic and oregano; raisins, olives and feta make the couscous sweet and salty. Toasting the couscous first gives it a nutty flavor and keeps the grains separate and fluffy.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous.
- Prepare a grill for medium-high heat.
- For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside.
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.
- Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving.
- While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine.
- Divide the couscous and chicken thighs among 6 plates and serve immediately.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
More about "israeli mixed grill chicken recipes"
ISRAELI GRILLED CHICKEN SEASONING - THE TASTE OF KOSHER
2019-05-07 Instructions. Whisk together sweet paprika, hot paprika, onion powder, garlic powder, and salt in a mixing bowl until well combined. Pour …
From thetasteofkosher.com
5/5 (8)Category Dairy Free CondimentsCuisine IsraeliCalories 20 per serving
From thetasteofkosher.com
5/5 (8)Category Dairy Free CondimentsCuisine IsraeliCalories 20 per serving
- Whisk together sweet paprika, hot paprika, onion powder, garlic powder, and salt in a mixing bowl until well combined.
JERUSALEM MIXED GRILL - WIKIPEDIA
Jerusalem mixed grill (Hebrew: מעורב ירושלמי) (me'orav Yerushalmi) is a grilled meat dish considered a specialty of Jerusalem.It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with …
From en.wikipedia.org
From en.wikipedia.org
JERUSALEM MIXED GRILL AND HOMEMADE PITA RECIPE
2020-12-28 1. In a bowl, add flour, yeast, brown sugar and salt. Mix. 2. Make a well in the middle of the flour and add warm water and oil. Mix until all the ingredients are combined well. 3. Use your hands to form the dough and …
From jamiegeller.com
From jamiegeller.com
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND …
JERUSALEM MIXED GRILL RECIPE - THE ODEHLICIOUS
2021-01-31 Firstly, I pour olive oil to the pan and then I add the sliced onion and stir for two minutes. Step 1. Step 2. While the onion is being sautéed, mix all the spices in a small bowl. …
From theodehlicious.com
5/5 (14)Category MainCuisine IsraeliCalories 350 per serving
From theodehlicious.com
5/5 (14)Category MainCuisine IsraeliCalories 350 per serving
- Add 2 tablespoon of olive oil to the pan in medium heat. Once it’s hot, add sliced onion. Stir for 2 minutes.
- In a separate bowl, combine all the spices. Add half of these spices into the sliced onion. Stir for a minute.
JERUSALEM MIX SPICE BLEND - JAMIE GELLER
2015-02-24 3/4 teaspoon ground cinnamon; 1 1/2 teaspoon ground turmeric; 1 1/2 teaspoon ground cardamom; 3/8 teaspoon ground cloves; 1 1/2 teaspoon curry powder
From jamiegeller.com
From jamiegeller.com
GRILLED CHICKEN THIGHS (PARGIYOT) - JAMIE GELLER
2015-06-05 Preparation. Place the chicken and teriyaki or favorite marinade in a ziplock bag in the fridge for 3-4 hours. Preheat grill to high. Grease the grill. Place the chicken on the grill …
From jamiegeller.com
From jamiegeller.com
GRILLED CHICKEN PARGIOT - UNPACKED
Drop pearl onions into hot water and allow to sit for a few minutes to soften the skin. Slice off top and bottom, and remove skins. Slice thinly. Place chicken chunks and onion slices onto grill, …
From jewishunpacked.com
From jewishunpacked.com
JERUSALEM MIXED GRILL | WONDERS OF THE WORLD
Mix the chicken livers and breast with the onions, spices and olive oil. Marinate for several hours (up to one full day). Heat a skillet and add the seasoned meat mixture.
From wonderspodcast.com
From wonderspodcast.com
JERUSALEM MIXED GRILL | SAVEUR
Ingredients. 2 tsp. turmeric; 1 tsp. black peppercorns; 1 tsp. allspice berries; 1 ⁄ 4 tsp. ground cinnamon; 1 ⁄ 4 tsp. freshly grated nutmeg; 1 ⁄ 2 lb. chicken breasts, cut into 1" cubes; 1 ...
From saveur.com
From saveur.com
CHRISTOPHER KIMBALL'S MILK STREET: JERUSALEM-STYLE "MIXED …
In a small bowl, stir together the vinegar, sugar and 1/4 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 ...
From katu.com
From katu.com
ISRAELI SPICE RUB GRILLED CHICKEN PITAS - JONESIN' FOR TASTE
2019-03-23 Combine spices in bowl. Rub about 2-3 teaspoons of spice rub onto each chicken breast. Grill over medium high heat until chicken reaches 165 degrees F internally, about 5 …
From jonesinfortaste.com
From jonesinfortaste.com
CHRISTOPHER KIMBALL’S MILK STREET: JERUSALEM-STYLE “MIXED-GRILL” …
Christopher Kimball’s Milk Street: Jerusalem-Style “Mixed-Grill” Chicken. It’s a recipe inspired by popular Israeli street food… and it’s a great idea for tonight’s dinner! …. Nutty, creamy …
From tahina.org
From tahina.org
7 BEST PARGIOT RECIPE (ISRAELI RECIPES) IDEAS | RECIPES, COOKING ...
Nov 14, 2020 - Explore Sara Stein's board "Pargiot recipe (israeli recipes)" on Pinterest. See more ideas about recipes, cooking recipes, cooking.
From pinterest.com
From pinterest.com
5 DELICIOUS ISRAELI CHICKEN RECIPES | HILLEL ONTARIO
2018-10-25 This recipe is a light, refreshing change to the norm. It will only take 15 minutes of your precious time to prepare and once it’s all spiced up, it only needs 45 minutes in the oven, …
From hillelontario.org
From hillelontario.org
You'll also love