Shish Tawook Mujaddara Bowl

Ingredients

• 180 g chicken breast, grilled
• 180 g mujaddara
• 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. Simmer lentils and rice with cumin until tender, then top with onions softened in a little oil — 180 g.
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 mujaddara first, the Shish Tawook on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.