Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW


Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Greek Marinated Lamb Skewers

Stephanie Malouf Nutrition


Serves: 4-6


  • 600g lamb, cut into cubes (ask your butcher to do this). You can substitute with beef or chicken if preferred.

  • 1 cup natural Greek yoghurt

  • 1 bunch of fresh mint

  • juice of 3 lemons + zest of 2 lemon

  • 4 garlic cloves, crushed

  • 1 tbsp extra virgin olive oil

  • 1 spanish onion, cut into wedges

  • 2 zucchinis, cut into 1 inch thick pieces

  • Pinch of salt & pepper


  1. Add the yoghurt, mint, garlic, lemon juice, lemon rind, olive oil, salt and pepper to a food processor or blender and blend untill smooth

  2. Skewer the meat, onion and zucchini alternating with each piece

  3. Lay the skewers in a shallow baking tray and pour over the marinade. Make sure the skewers are well coated all over, rubbing in the marinade with your hands.

  4. Cover and leave in the fridge to marinate for 1+ hours to soak up the flavour. The long you leave it the better the flavour. Prepare this the night before for the best result and less stress.

  5. Preheat a BBQ or grill on medium heat and cook the skewers for a few minutes on each side or until cooked

  6. Delicious served with my greek salad, sauteed silver beet with greens or tabouli with mint and cauliflower rice