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

Short Order Burger Co.

"Quality and provenance is paramount when selecting the ingredients to include in our burgers. DCF provides us with premium 100% grass-fed beef that is ethically raised and locally sourced." Simon Kony, Owner

Peaches Fresh Food

"At Peaches Fresh Food we offer a huge range of the freshest and best produce in WA. What we love about Dirty Clean Food is their regenerative story, supplying us with grass-fed meat of the highest quality whilst taking care of the land for future generations." Nadia Di Tullio

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. 


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



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