Tender organic lamb marinated with oregano and cumin, chargrilled on skewers and served with roasted sweet potatoes and a refreshing Greek style salad. Time to turn up the BBQ!

Serves: 2 | Cook Time: 30 mins | Calories: 568 | Type: Gluten-Free


  • 2 x 150g organic lamb steak
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 garlic cloves
  • 300g sweet potato
  • 1 baby cucumber
  • 40g black pitted olives
  • 2 tomatoes
  • Fresh mint
  • 1 tbsp white wine vinegar (sulphites)
  • 4 skewers

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Finely chop or crush the garlic. To make the marinade; mix the cumin, half of the oregano, the garlic and 1 tbsp olive oil. Season with sea salt and black pepper.
  2. Cut each lamb steak into 8 pieces and place in the bowl, coat in the marinade and leave for 10 mins.
  3. Meanwhile, peel and dice the sweet potato into 1cm cubes. Toss with 1 tsp oil, the remaining oregano, and place on a baking tray for 15-20 mins, turning halfway through.
  4. Thread 4 pieces of lamb on each skewer.
  5. Preheat a griddle pan (or BBQ) to a medium-high heat, cook the skewers for 10-15 mins, turning every 2-3 mins until all sides are golden brown and cooked through.
  6. To make the Greek salad; dice the cucumber and tomatoes, halve the black olives, and finely slice the mint. Place all ingredients in a bowl with 2 tsp olive oil, the white wine vinegar and season with sea salt and black pepper.
  7. Spoon the Greek salad onto two plates, alongside the roasted sweet potato and top with two lamb skewers.