Tender chicken breast cubes marinated for twelve hours in a blend of yogurt, lemon juice, cumin, paprika, coriander, and tomato paste, then seared and oven-baked until cooked through. The shish tawook sits alongside creamy olive oil mashed potato and a sauté of brown mushrooms and steamed snow peas seasoned with garlic and black pepper. Each component brings its own texture, from the charred edges of the chicken to the snap of the snow peas. A flavourful, balanced plate that fits right into a busy week.

Chicken breast, yellow potato, brown mushrooms, snowpeas, tomato paste, yogurt, olive oil, sunflower oil, lemon juice, garlic, paprika, ground cumin, dried coriander, black pepper, salt.

Milk.