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.

Previous page Next article
Quiz: Your Food and You


Discuss this article

We'd love you to add a comment! Please login or take half a minute to register as a free member

Smart Coach
Free, fully-personalized training plans, designed to suit your racing goals and your lifestyle.