Lamb kebabs with dipping sauce

This delicious, nutritious dish is best cooked - and eaten - al
fresco. Make your barbecue sizzle with this light take on the lamb
kebab.The sweet chilli dipping sauce is also lower in fat than any
ready-made brand. Soak wooden skewers in water for a few hours
beforehand to stop them burning on the grill.Serves: 4Preparation: 10
minutes450g leg of lamb, diced24 medium shallots, peeled8 bay leaves
and a handful of chopped coriander3 tbsp vegetable oil2 oranges and
three limes, juiced and the rind grated2 tbsp sweet chilli sauce3 tbsp
dark soy sauce3 tbsp hoisin sauce1 tbsp tomato ketchup8 whole star
anise2 qarlic cloves, crushed1 red chilli, finely diced1 tbsp runny
honey1 tbsp light soy saucedash of sesame seed oilstep 1. To make the
marinade, mix together the orange juice, the juice of one lime,
ketchup, garlic, hoisin sauce, chilli sauce, star anise, 2 tbsp dark
soy sauce and I tsp vegetable oil.Step 2. Thread a bay leaf on each
skewer, then alternate shallots and lamb. Lay the kebabs in a shallow
dish and cover with the marinade. Chill for at least two hours.Step 3.
Drizzle the kebabs with oil, then fry or barbecue them on a medium
heat for three to four minutes on each side, brushing them with the
remaining marinade throughout the cooking process.Step 4. To create
the dipping sauce, simply mix together the remaining ingredients.Do
runners need more omega-3 than non-runners?Omeqa-3 helps to combat
inflammation, which can be a by-product of regular exercise. Too much
inflammation is not good news for the joints, arteries or muscle
tissue, and endurance runners in particular are at risk of overuse
injuries because their joints and tissue are exposed to prolonged
trauma.I would recommend that runners take a supplement that contains
omega-3 fatty acids in the natural triglyceride form, which has the
same molecular structure as the omega-3s found in oily fish. You can
also up your omega-3 intake through your diet: mackerel and salmon are
two of the best sources, along with flaxseeds, walnuts and pecans.