- 350g trim lamb mince
- 1/2 onion, grated
- 1/2 tsp allspice
- 1/4 tsp ground cinnamon
- 1/2 cup cracked wheat (burghul)
- 1/3 cup cracked wheat
- 4 cups chopped fresh flat-leaf parsley
- 1 1/4 cups chopped fresh mint
- 3 ripe tomatoes, diced
- 4 green shallots, sliced
- juice of 2 lemons
- canola or olive oil spray, to grease
- 250g hummus, to serve
- 6-12 small Lebanese breads, to serve
- Combine lamb, onion and spices in a bowl.
- Rinse wheat under cold water and drain well.
- Add to meat mixture and mix thoroughly to combine.
- Shape mixture into 12 sausage shapes.
- Cover and refrigerate for 20 minutes.
- Meanwhile, to make tabouli, soak wheat in cold water for 10 minutes, then drain well to remove excess water.
- Combine with parsley, mint, tomatoes and green shallots.
- Pour lemon juice over salad, toss to combine.
- Preheat a lightly oiled barbecue flat plate to medium-high heat.
- Cook kebabs, turning occasionally, for 10 minutes or until cooked through.
- Serve with hummus and bread.
Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size
Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size