Greek Kebabs with Fetta in foil and Tiyanopsoma

March 8, 2015 at 4:09 am

This was the winning recipe for me as the Victoria Finalist of the Noosa International Food & Wine Festival 2014.

Greek Kebabs with Fetta in foil and Tiyanopsoma recipe

Kebabs (makes 8 skewers)


  • 8 small 8 inch skewers
  • 600g Beef Mince
  • 1 egg
  • 1 + 1/4 cup fresh breadcrumbs
  • 1 tablespoon fresh continental parsely, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 teaspoons dried oregano
  • 1 onion grated
  • 2 pinches nutmeg
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 tablespoon honey
  • 2 cloves garlic, grated
  • 1 tablespoon olive oil


1. Put all ingredients into a bowl and mix thoroughly for a couple of minutes “kneading” it by hand.

2. Roughly separate mixture into 8 and mould each portion around the skewer covering just over half way down the skewer. Flatten slightly to ensure even cooking. Lightly oil each side using the 1 tablespoon olive oil.

3. Cook on a large shallow frypan or griddle on medium heat for 3 minutes on each side until golden turning over a few times to avoid burning. Rest on plate and cover in foil ready for serving.

Fetta In Foil


  • 150g feta block per person (600g total – I used Bulgarian feta. You can choose otherwise if you wish)
  • 1 small red capsicum, deseeded and sliced
  • 1 small green capsicum, deseeded and sliced
  • 1 small red onion, halved and then thinly sliced
  • 2 tablespoons olive oil
  • 4 tsp dried oregano


1. Place each portion of feta on a large piece roughly 40 cm diameter of foil, folded in half, in the centre.

2. Add 1 teaspoon olive oil. Add a mix of red and green capsicums and red onions. Sprinkle with 1 tsp dried oregano and 1 tsp olive oil. Fold each horizontal together and crimp/fold together . Pull the sides together and meet in the middle. Crimp together with the horizontal folds ensure it is fully closed and no juices escape.

3. Cook on a grill plate or on grill function on high in oven for approx. 25 mins or until the feta starts to soften (you can feel this by pushing and feeling the foil)

Tzatziki Dip


  • 1 small cucumber sliced in half lengthways, deseeded and finely chopped
  • ½ tblsp chopped mint
  • 1 tsp dried oregano
  • 2 cloves garlic, grated
  • 1 cup thick Greek Yoghurt
  • 1 tblsp olive oil
  • 1 tsp vinegar
  • Sprinkle salt


1. Mix all ingredients together and leave in fridge until ready to serve.

TIYANOPSOMA (breads in frypan)


  • 2 cups plain flour
  • 2 tsp dry yeast
  • ½ tsp salt
  • 1 cup warm water
  • 2 tbslp olive oil to knead the dough and oil fingers when rolling breads
  • Oil for frying


1. Put all ingredients in a bowl (excluding oil). Knead in bowl and rest for 5 minutes. Knead dough with 1tablespoon oil.

2. Portion the dough into 8 and using the remaining oil roll each piece into a circle roughly 12 cm diameter give or take.

3. Heat oil in a small frypan on low to medium heat and place each bread in one at a time cooking 1 minute on each side until puffy and golden brown. Rest on paper towel and repeat till finished. Cover with foil until ready to serve.

4. Prepare the mince and skewer the kebabs. Set aside. Make Dip. Set aside in fridge. Prepare Fetta in Foils, Set aside until you start cooking process (these take approx. 25 mins). Prepare dough, portion, roll.

5. Put the feta in foil on Medium heat on Grill Plate (turning over half time) or in an oven grill for approx. 25 mins.

6. Cook the Kebabs whilst feta is cooking and the TIYANOPSOMA simulataneously

Serve, Eat and be Merry!