Some Like it Hot

Turn up the heat in your kitchen for a range of running benefits



by Ruth Emmett

lamb skewers
 5 of 5 

Grilled lamb with bulgar wheat

Tumeric + coriander + cinnamon = sustained energy

  • 1 red chilli, deseeded
  • 4 garlic cloves 
  • 2 tsp cumin 
  • 2 tsp coriander 
  • 1⁄2 tsp cinnamon 
  • 4 tbsp olive oil 
  • 800g boned, trimmed lamb leg, cut into 2.5cm cubes 
  • Sea salt and black pepper 
  • Natural yoghurt, to serve
  • 190g bulgur wheat 
  • 100g sun-dried tomatoes, roughly chopped
  • 1⁄2 red onion, finely chopped 
  • 1 red chilli, deseeded and finely chopped 
  • 1 handful of dill leaves, finely chopped, plus extra sprigs to serve 
  • 1 large handful parsley leaves, finely chopped
  • Juice of 1⁄2 lemon 
  • 2 tbsp olive oil

1 Grind the chilli and garlic into a paste using a mini food processor. Add the cumin, coriander, cinnamon and olive oil, and blend until smooth. Transfer to a large mixing bowl, add the lamb and coat the meat well. Cover with cling film and marinate for 30 minutes, or overnight if possible.

2 Soak four wooden skewers in water for 30 minutes. (This stops them from burning.)

3 For the bulgur wheat salad, boil the bulgur in water for eight to 10 minutes, until tender but with just a little bite. Sieve, rinse with cold water and drain. Tip into a mixing bowl and add the remaining salad ingredients, tossing until well combined.

4 Preheat the grill to a high heat. Divide the lamb chunks between the four skewers. Grill for three to four minutes, turning frequently, until golden brown on the outside and juicy in the middle.


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