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 “mixed” refers to the sundry ingredients that go into the dish—chicken meat, hearts, spleen and liver, along with bits of lamb, plus onions and spices. To re-create a simplified mixed grill at home, we borrowed from chef Daniel Alt’s version at The Barbary and Omri Mcnabb’s take on it at The Palomar, two London restaurants that serve up modern Levantine and Middle Eastern cuisine. We limited the meat to boneless, skinless chicken thighs and seasoned them assertively with select spices. Our “grill” is a nonstick skillet on the stovetop. Amba, a pickled mango condiment, is commonly served with mixed grill to offset the richness of the meat; we, however, quick-pickle sliced red onion to offer a similar acidity and brightness. Nutty, creamy tahini sauce is, of course, a requirement. Serve the chicken with warmed pita.