Jerusalem Mixed Grill Yakitori (Israeli × Japanese)

Method

1. Soak the wooden skewers in water for 20 min so they do not burn on the grill.

   Add in this stepWooden skewers (15–20 cm) 6

2. Put the soy sauce, mirin and sugar in a small 14 cm pan. Bring to a bubble on medium heat, then lower to medium-low heat and reduce for 6 min, until it coats the back of a spoon. This is the tare.

   Add in this stepSoy sauce 2 tbspMirin 2 tbspSugar 1 tsp

   medium heat→medium-low heat

3. Cut the chicken thigh into 2.5 cm pieces and the leek into 3 cm lengths. Trim the fat and veins from the hearts; remove sinew from the livers and cut them into 2.5 cm pieces. Pat dry and toss everything with the cumin, turmeric, pepper, salt and oil. Thread the thigh alternating with leek; put hearts and livers on their own skewers, as they cook at different speeds.

   Add in this stepBoneless chicken thigh 200 gChicken hearts 100 gChicken livers 100 gJapanese leek or thick spring onion (white part) 1Ground cumin 1 tspGround turmeric ½ tspGround black pepper ½ tspSalt ½ tspVegetable oil 1 tbsp

4. In a small bowl, stir the tahini, lemon juice and water into a thin sauce you can drizzle from a spoon.

   Add in this stepTahini 2 tbspLemon juice 2 tspWater 2 tbsp

5. Heat a grill pan (or heavy frying pan) on medium-high heat and cook the thigh-and-leek and heart skewers in 1 batch(es), 8 min each, turning every 1 to 2 minutes until golden on all sides. Brush with tare twice during the last minute for a glossy finish.

   medium-high heat

6. Cook the liver skewers on medium-high heat for 4 min, turning, and brush with tare at the end. They should be deep brown outside with no red inside.

   medium-high heat

7. Arrange the skewers on a plate, drizzle with the tahini sauce, sprinkle with za'atar and serve at once.

   Add in this stepZa'atar 1 tsp