Boneless chicken thigh marinated for at least twelve hours in a smoky blend of charred bell pepper, yogurt, cumin, and paprika, then grilled and oven-finished for a tender, deeply seasoned bite. The Turkish kebab sits alongside Middle Eastern style wild rice, where toasted parboiled and brown rice are folded with red rice and fresh parsley for nutty, textured depth. Pomodoro steamed eggplant rounds out the plate, lightly steamed and tossed in tomato sauce with a touch of garlic. A boldly flavoured meal built for serious training days.

Chicken thigh, eggplant, yellow onion, red bell peppers, parboiled rice, red rice, brown rice, tomato paste, plain yogurt, olive oil, sunflower oil, lemon juice, fresh garlic, fresh parsley, dried oregano, paprika, turmeric, ground cumin, ground cinnamon, granulated garlic, red chili flakes, black pepper, kosher salt.

Milk.