350g trim lamb mince
1/2 onion, grated
1/2 tsp allspice
1/4 tsp ground cinnamon
1/2 cup cracked wheat (burghul)

tabouli:
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.

Serves: 4-6

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