Lamb Kebabs on Pearl Barley Broth

This dish is inspired by a recipe found in May '08 Runners World (UK) magazine by Michel Roux Jr. A protein rich broth ideal for an after-race meal. Helps replenish depleted stores of carbohydrates and salts.

If you happen to be wondering why I'm so bothered about running all of a sudden its cos I'm down to run the Berlin Marathon. Follow my training at my Tumble log http://runberlin2008.tumblr.com.

Ingredients
For the kebabs
325g lamg leg steaks (diced)
Cumin powder
Salt
Chilli flakes (or chilli powder)

For the broth
Half a leek (sliced)
5 chestnut mushrooms (quartered)
60g pearl barley
chicken stock (300ml)
olive oil
garlic (clove, finely chopped)
white pepper

Step 1
Heat oil in a pan and cook the garlic, leek and mushrooms until softened. Then add the chicken stock and pearl barley. Bring to the boil and simmer for 30 minutes or until barley is tender. Season with white pepper.

Step 2
Heat the oven to 190°C. Thread the diced lamb onto skewers place on a baking tray and sprinkle with salt, chilli flakes and olive oil. Cover generously with cumin powder.

Step 3
Cook the kebabs in the oven for 10-15mins. Serve with broth.