The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Greek-style Lamb Kebab Plate
Take a trip to the Med with this pasture-grazed lamb kebab. Pair it with crisp sweet potato fries, charred pepper and herby yoghurt. Add kick with crunchy cabbage and pickled jalapeños.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 sweet potato
- 1 tbsp smoked paprika
- 1 handful of fresh flat-leaf parsley
- 1 red cabbage
- 2 lamb leg steaks
- 1 unwaxed lemon
- 1 handful of fresh mint
- 1 garlic clove
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 pepper
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
Nutritional Information
Calories: 627
Protein: 37g
Carbs: 53g
Fat: 33g
Ingredients
- 1 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 75g red cabbage
- 1 unwaxed lemon (use half)
- 300g purple sweet potato (use half)
- 1 pepper (use half)
- 1 tbsp smoked paprika (use half)
- 1 garlic clove (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 15g pickled sliced jalapenos (use half) (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh mint (use half)
- 1 lamb leg steak
Nutritional Information
Calories: 668
Protein: 37g
Carbs: 51g
Fat: 38g
Greek-style Lamb Kebab Plate
Take a trip to the Med with this pasture-grazed lamb kebab. Pair it with crisp sweet potato fries, charred pepper and herby yoghurt. Add kick with crunchy cabbage and pickled jalapeños.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Leaving the skin on, cut the sweet potato into fries. Transfer onto a baking tray and sprinkle with 1/2 tsp oil, the dried herbs, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning halfway through.
- Thinly slice the cabbage. Roughly chop the parsley. Add both to a mixing bowl. Zest over the lemon and squeeze in the juice (to taste). Season with sea salt, mix well and set aside.
- Finely chop or crush the garlic. Pick the mint from their stalks and finely chop. In a small bowl, combine both with the yoghurt. Season with sea salt and black pepper.
- Heat a frying pan with 1/2 tsp oil on medium-high heat. Season the steaks with sea salt and half the paprika and cook for 3-4 mins, on each side, until golden brown. Remove and leave to rest before thinly slicing.
- Thinly slice the pepper. Reheat the pan to high heat. Cook the pepper for 5 mins, until soft and deep golden brown. Add the remaining paprika and cook for another 1 min.
- Serve the steaks with the fries, cabbage, peppers and yoghurt. Garnish with the jalapeños.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.