Mixed Chicken Grill

How to prepare mixed chicken grill

1. If you choose to use gizzards, they need to be pre-boiled. They can be boiled even a day ahead. Cut the gizzards into 4 pieces, place them in boiling salted water, cover with a lid, and simmer for about 45 minutes. Drain well.
2. Cut the hearts in half. Cut the chicken breast into cubes. Cut the livers into 6 pieces. Slice the onions into thin strips or rounds.
3. Heat a large grill pan well, greased with just a little oil. When hot, add the gizzards and hearts, sprinkle with salt, reduce heat to low, and fry for about 8-10 minutes, stirring several times to cook on all sides. Remove from the pan.
4. Heat the pan again, reduce heat to low, then add the chicken breast sprinkled with salt and fry for about 3-4 minutes, stirring to cook on all sides. It doesn't need to be fully cooked - it should stay tender since it will go back on the heat. Remove from the pan.
5. Heat the pan again, reduce heat to low, and add the livers, frying for only about 2-3 minutes. Remove from the pan.
7. Heat the oil in the grill pan and add the onions along with 3 teaspoons of baharat and 1/2 teaspoon turmeric. Fry over low heat until completely softened (about 10 minutes) - when you taste it, you shouldn't detect any raw onion flavor.
8. Add all the chicken over the onions, along with the remaining baharat and turmeric. Mix well and leave over low heat for about 5 more minutes. During this time, the onion will caramelize further, the meat will finish cooking, and the flavors will combine better. Taste for salt.
9. At the end, add the butter and turn off the heat when it melts.
10. Serve in pita bread, along with french fries, pickles (cucumbers, peppers, hot peppers), and fresh tomatoes, just like a shawarma.

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