Meorav Yerushalmi Charif (מעורב ירושלמי חריף) is the Jerusalem mixed grill built hot, charif meaning spicy, where the heat is dialed up deliberately rather than offered on the side. The angle is the chili working with the offal rather than just sitting on top of it. The mixed grill is already dark, fatty, and heavily spiced, and the charif version pushes a sharp, building heat into and around it so the sandwich reads as deep and savory underneath with a clear chili edge over the whole thing. Done right the heat sharpens the rich offal and keeps the fat from going heavy. Done wrong it either buries the grill so all you taste is burn, or it is a thin afterthought of sauce that does nothing.
The build is the standard mixed grill with the heat layered in at more than one point. Chicken hearts, livers, spleens, and trimmings, sometimes with breast, are chopped small and cooked hard on a hot flat-top with sliced onion and the Jerusalem spice set of cumin, turmeric, black pepper, coriander, and baharat. The chili enters here, fresh hot pepper or dried flake cooked into the mix so the heat is in the fat itself, then again at the dressing stage as a generous load of s'chug, the Yemenite green or red chili paste, worked in with the tahini rather than dabbed on. It goes into a fresh pita or a length of laffa with the usual restrained supporting cast of chopped salad, pickles, and raw onion, kept spare because the heat and the grill are the headline. Done right the chili is present from the first bite and builds as you go, the offal is still moist and reads savory under the heat rather than being lost to it, the tahini carries the s'chug evenly so there are no scorching pockets, and the bread holds. Done wrong the heat is one harsh note with no depth behind it, the grill is overcooked and dry so there is nothing for the chili to play against, or the s'chug is dumped in unevenly so half the sandwich is mild and half is punishing.
It is served as a stuffed pita or a rolled laffa, eaten by hand, with extra s'chug and pickles to the side for those who want to push it further. It varies first by the chili itself, fresh green for a brighter sharper heat or red s'chug and dried flake for a deeper smoldering one, and second by the bread, the offal-to-breast ratio, and how much tahini tempers the burn. The plain mixed grill with heat served separately is a distinct, milder order, as is the same build with hummus underneath to cushion the chili, and each deserves its own treatment rather than a line here. They all return to the same idea: a heavily spiced offal-and-onion filling built hot on purpose, the chili running through the fat and the dressing so the heat is part of the structure rather than a garnish.