Shish Tawook Bulgur Bowl

Ingredients

• 180 g chicken breast, grilled
• 180 g cooked bulgur
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Cut the 180 g chicken breast into 3 cm cubes. Toss with crushed garlic, lemon juice, paprika, cumin, a pinch of cinnamon and salt, then leave for at least 20 minutes (or overnight in the fridge).
2. Pour 1½ times its volume of boiling water over about 65 g dry bulgur, cover for 10–15 minutes and fluff with a fork — about 180 g cooked.
3. Thread onto skewers and grill or air-fry at 220 °C for 10–12 minutes, turning once, until the centre reaches 74 °C and the edges char lightly.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked bulgur first, the Shish Tawook on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.