Jerusalem Mixed Grill (Grill mixte de Jérusalem)

Instructions

1. Mix the crushed garlic, olive oil, lemon juice and spices in a large bowl.
2. Add the livers, hearts and thighs cut into pieces, toss and let marinate in the fridge for at least 1 hour.
3. For the salad, dice the tomatoes, cucumber and onion, then season with lemon, salt and pepper.
4. Thread the poultry pieces onto skewers and cut the merguez into chunks.
5. Heat a grill pan or barbecue over high heat, then cook the skewers 3 to 4 minutes per side, until the meat is nicely browned and cooked through (75 °C).
6. Toast the pita breads for one minute, then serve the meat with the salad, hummus and tahini.