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Feta cheese, tomato and chili bags

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Ingredients for 4 servings:

  • 1 pack of sheep’s cheese (not cow’s milk feta)
  • 2 large tomatoes
  • 2 peppers, green, hot (peppers from the jar)
  • marjoram
  • olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

ideal as a barbecue side dish, slightly spicy

Dice the feta cheese and tomatoes, and slice the peppers thinly (I always scrape some of the seeds out of the peppers first, otherwise it’s too hot for my taste). Fold four sheets of aluminum foil in half to form a square, then place 1/4 of the above mixture on each sheet, mix roughly, then sprinkle with marjoram and drizzle with a little olive oil. Then gather the foils together to form small bags, press them together at the top, and let them cook in the charcoal for a few minutes. This can also be prepared the day before.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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