FREE HOME DELIVERY MON-FRI OVER $100. $50 MIN. CLICK HERE FOR DELIVERY AREA.

Cape Lodge

"These farmers are our heroes, the souls of the earth and it shows in their produce. The flavour from the meat is exceptional and we have had nothing but rave reviews since moving to Dirty Clean Food." Tony Howell, Executive Chef

Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Billie H

"At Billie H we choose local produce and what we love about Dirty Clean Food is their paddock to plate story. Not only is their grass-fed meat sustainable using humane animal practices, but their farmers are doing things differently and actually regenerating the land – providing delicious healthy food from the ground up." Nate Murray, Head Chef Read more

Sales Partners

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Smokey Joe's Lamb Souvlaki

These Greek-inspired kebabs are perfect served with pita bread, lemon wedges and Tzatziki. Thanks Joe Camilleri from Smokey Joe's Meat Rubs for sharing this perfect lamb recipe with us. 

INGREDIENTS

500g diced lamb

1⁄4 cup olive oil

2 cloves of garlic, crushed

juice of 1 lemon

10 metal or wooden skewers

1-2 tbs Smokey Joe's Souvlaki Rub

 

METHOD

To prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice along with 1-2 tbs of Smokey Joes Souvlaki Rub. Whisk all the ingredients to combine.

Add the meat and massage the rub intro the meat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours,

To assemble the lamb souvlaki, you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 5-6 skewers, depending on the size of each souvlaki. If using wooden skewers soak them in water. (This will prevent them from burning.) Thread the pieces, comfortably, on the skewers.

Prior to gilling, don’t forget to season your lamb souvlaki with sea salt.

Heat a grill, barbecue or griddle pan and cook the lamb kebab for about 10-15 minutes, until cooked to your liking.

Enjoy this delicious Greek lamb souvlaki recipe with warm pita bread and tzatziki sauce with a nice refreshing Greek feta salad. 

Serve in the Pita bread with fresh salad, Tzatziki and lemon wedges