Jerusalem Mixed Grill with Tahini, Zhoug, California Chopped Salad and Roasted Sweet Potato Bowl

Jerusalem Mixed Grill with Onions

Cooking the meats separately gives each a browned exterior without steaming the pan. Sweet onions and a cumin-forward spice blend tie the different textures together.

Ingredients

• 12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz chicken hearts, trimmed and halved lengthwise
• 8 oz chicken livers, connective tissue removed and large lobes separated
• 2 medium yellow onions, thinly sliced
• 2 tbsp ghee, divided
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground allspice
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped flat-leaf parsley

Instructions

1. Pat all three meats thoroughly dry and keep them in separate bowls. Combine the cumin, coriander, paprika, turmeric, allspice, salt and pepper; divide among the meats just before cooking.
2. Heat 1 tablespoon ghee in a large heavy skillet over medium heat. Add the onions and a small pinch of salt. Cook for 12–15 minutes, stirring occasionally, until soft and golden, adding a splash of water if the pan starts to scorch. Transfer to a bowl.
3. Increase the heat to medium-high. Add a little of the remaining ghee and sear the thigh pieces in a single layer for 6–8 minutes, turning occasionally, until browned and 165°F in the thickest pieces. Transfer to a clean plate.
4. Add more ghee as needed and cook the hearts for 5–7 minutes, turning until browned and cooked to 165°F. Transfer to the plate.
5. Sear the livers in the remaining ghee for about 2–3 minutes per side, adjusting the heat to prevent the spices from burning. Check the thickest lobes with an instant-read thermometer and cook to 165°F; do not rely on color alone.
6. Return the onions and cooked meats to the skillet just long enough to heat through. Remove from the heat, add the lemon juice and parsley, and taste for salt. Serve immediately.

Notes

• Use a wide skillet and work in batches; crowding prevents the browned edges that make the dish.
• Chicken liver, hearts and thighs all need to reach 165°F. Remove each batch promptly once it reaches temperature to avoid toughening.

Sumac-Lemon Tahini

Tahini softens the spice and richness of the mixed grill, while lemon and sumac keep the sauce tangy rather than heavy.

Ingredients

• 1/3 cup tahini, well stirred
• 3 tbsp fresh lemon juice
• 1 small clove garlic, finely grated
• 1 tsp ground sumac
• 1/4 tsp fine sea salt
• 4–6 tbsp cold water

Instructions

1. Whisk the tahini, lemon juice, garlic, sumac and salt together. The mixture may initially stiffen.
2. Whisk in cold water a tablespoon at a time until smooth and thickly pourable. Let stand for 5 minutes, then adjust the lemon, salt and water as needed.

Notes

• Tahini thickens as it rests; loosen it just before serving so it drapes over the meat rather than sitting in a stiff mound.

Green Zhoug

A coarse blend of herbs, chile and warm spices gives the grill a fresh, hot counterpoint to the creamy tahini.

Ingredients

• 1 cup packed cilantro leaves and tender stems
• 1/2 cup packed flat-leaf parsley leaves
• 1 serrano chile, roughly chopped; remove seeds for less heat
• 1 clove garlic, chopped
• 1/2 tsp ground cumin
• 1/8 tsp ground cardamom
• 1 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste

Instructions

1. Pulse the cilantro, parsley, chile, garlic, cumin, cardamom and salt in a small food processor until finely chopped but not puréed.
2. Pulse in the lemon juice and olive oil to make a loose, spoonable paste. Taste and adjust the salt and heat.

Notes

• For a milder sauce, begin with half the chile and add more after tasting.

California Tomato, Cucumber and Gwen Avocado Chopped Salad

Ripe tomatoes and avocado bring sweetness and richness, while cucumber, parsley and lemon keep the salad crisp and lively.

Ingredients

• 1 lb ripe tomatoes, cut into 3/4-inch pieces
• 12 oz crisp cucumbers, cut into 1/2-inch pieces
• 2 small Gwen avocados, cut into 3/4-inch pieces
• 1 cup loosely packed flat-leaf parsley, roughly chopped
• 2 scallions, thinly sliced
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Instructions

1. Combine the tomatoes, cucumbers, parsley and scallions in a wide bowl.
2. Just before serving, add the lemon juice, olive oil, salt and pepper. Toss, then gently fold in the avocado without crushing it.
3. Taste a piece of tomato and cucumber together and adjust the salt or lemon. Serve promptly, leaving excess liquid behind in the bowl.

Notes

• Keep the vegetables fairly chunky to preserve the contrast between juicy tomato, crisp cucumber and soft avocado.

Roasted Sweet Potato Bowl Base

Roasted sweet potato provides a substantial base with caramelized edges that complement the savory eggplant and peppers.

Ingredients

• 1 1/2 lb orange-fleshed sweet potatoes, scrubbed and cut into 1-inch chunks
• 1 1/2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Toss the sweet potatoes with the olive oil, salt and pepper on a rimmed sheet pan.
2. Spread in one layer with space between the pieces. Roast for 30–40 minutes, turning after 20 minutes, until browned at the edges and completely tender inside.
3. Keep warm for assembly with the roasted vegetables.

Roasted Eggplant, Zucchini and Jimmy Nardello Peppers

A hot oven gives the eggplant a creamy center and the zucchini browned edges without turning the entire medley soft. Sweet peppers and a little lemon brighten the finished bowl.

Ingredients

• 1 medium eggplant, about 12 ounces, cut into 1-inch chunks
• 2 medium zucchini, cut into thick half-moons or 1-inch chunks
• 6 Jimmy Nardello peppers, stemmed, seeded and cut into 2-inch pieces
• 1 small leek, white and light green parts washed thoroughly and cut into thick rounds, optional
• 3 tbsp extra-virgin olive oil, divided
• 3/4 tsp fine sea salt, divided
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. With the oven at 425°F, toss the eggplant with 1 1/2 tablespoons olive oil and half the salt on a large sheet pan. Spread out and roast for 10 minutes.
2. Toss the zucchini, peppers and optional leek with the remaining oil and salt and the black pepper. Add to the eggplant, using another pan if needed to avoid crowding.
3. Roast for another 20–25 minutes, turning once, until the eggplant is creamy throughout, the zucchini has browned edges and the peppers are soft and lightly blistered. Remove individual vegetables early if they finish sooner.
4. Toss gently with the lemon juice. Spoon over the roasted sweet potatoes.

Notes

• If using two oven racks, rotate the pans midway through roasting for more even browning.

Overall Timing / Workflow

The vegetables roast while the sauces and salad are prepared, leaving the mixed grill as the only last-minute cooking.

Instructions

1. 0:00 — Heat the oven to 425°F. Cut and season the sweet potatoes and eggplant; start roasting both on separate pans.
2. 0:10 — Add the zucchini, peppers and optional leek to the vegetable pan. Turn and rotate pans as needed.
3. 0:15 — Make the tahini and zhoug. Chop the salad vegetables, but keep the avocado and dressing separate.
4. 0:30 — Trim, dry and portion the meats. Start browning the onions in the skillet.
5. 0:40 — Check the roasted vegetables and remove them as they become tender. Keep loosely covered in a warm place.
6. 0:45 — Sear the meats in batches. While the final batch cooks, finish the salad and loosen the tahini if needed.
7. 1:05 — Combine the grill with the onions, assemble the sweet potato bowl and serve everything immediately.

Notes

• The sauces can be made a day ahead. Keep them refrigerated and bring out shortly before serving.

Plating

Three separate serving bowls preserve the contrast between the hot grill, fresh salad and soft roasted vegetables.

Instructions

1. Mound the mixed grill and onions in a warm shallow bowl. Spoon a broad ribbon of tahini over the center, leaving browned meat visible, and top with a smaller spoonful of zhoug.
2. Arrange the sweet potatoes in a second bowl and pile the roasted eggplant, zucchini and peppers over them.
3. Serve the chopped salad in its own bowl, with remaining tahini and zhoug alongside for individual spooning.

Leftover Path

Storing the hot and cold components separately protects the salad and allows the cooked food to be reheated without dulling the sauces.

Instructions

1. Refrigerate the meats, roasted vegetables and sauces in separate covered containers within 2 hours. Use the cooked meats and vegetables within 3–4 days; use the dressed avocado salad by the next day.
2. Reheat only the portion of mixed grill needed in a covered skillet over medium-low heat with a splash of water, stirring gently until it reaches 165°F.
3. Reheat the sweet potatoes and roasted vegetables at 400°F for 10–15 minutes, or until hot throughout.
4. Make a leftover bowl with the roasted vegetables and mixed grill, then add cold tahini and zhoug after reheating. Keep any remaining salad cold and serve alongside.

Notes

• Liver firms up when reheated, so warm it gently and stop as soon as it reaches temperature.