Chicken Shawarma Bowl

All the spice of a shawarma wrap without the flatbread taking up room you do not have. The yogurt marinade does double duty, tenderising the chicken and helping it char in a hot oven.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 3 garlic cloves (minced)
• 2 tablespoons lemon juice
• 2 cups cooked couscous
• 1 cup halved cherry tomatoes
• 1 cucumber (diced)
• 1/2 red onion (thinly sliced)
• 1/3 cup tahini sauce
• 1/4 cup chopped parsley

Method

1. 1Mix the yogurt, cumin, coriander, paprika, turmeric, garlic and lemon juice. Turn the chicken through it and leave for at least 20 minutes.
2. 2Heat the oven to 425F. Spread the chicken on a lined tray and roast for 20 to 25 minutes, until the edges are charred and the thickest part is cooked through.
3. 3Rest for 5 minutes, then slice across into strips.
4. 4Toss the tomatoes, cucumber and red onion together with a squeeze of lemon.
5. 5Build each bowl with couscous, the chopped salad and the sliced chicken. Drizzle with tahini sauce and scatter with parsley.

Tips for GLP-1 appetites

• Marinate overnight if you can. The yogurt keeps working and the spice gets right into the meat.
• Broil for the last 2 minutes if the edges are not charring. That char is most of the shawarma flavour.
• The highest-protein bowl in the collection at 44g a serving.