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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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