Campervan Cooking with Paul – Greek Kebabs

Paul Joseph - Campervan Cooking
Paul Joseph

Paul is a qualified master butcher, chef and baker. He owns and operates a gourmet butchers/deli/bakery on Phillip Island and also runs Hilltop Farm from the same location.

Hilltop Farm offers grass fed beef and lamb, free range pork and chicken, speciality Tassie scallop pies, family pies and more.

He has also made a selection of BBQ rubs & spices to make cooking in the camper easy and tasty. Paul loves to find products to suit his Skyline that will fit into the vans spaces and are practical. 

He also has a service for customers who are going on a trip to place a meat order, where they pack the meat to the customers requirements for longer life in the fridge, and at the same time keeping the fridge clean. The product is called “meal in a bag” All you do is boil the bag in hot water and you have a gourmet meal.

Paul uses his Skyline Camper to travel around Australia seeking out local hand made home grown products.

Paul’s recipes are easy to recreate in a campervan and he has generously shared them for everyone’s benefit. Each month, we will offer a new recipe from Paul in our series; “Campervan Cooking with Paul”

You can also get in touch with Paul here.


  • 1 lamb back strap sliced thick
  • 2 tbs home made souvlaki rub
  • 2 thin flat breads
  • 1 small red onion sliced
  • 1 tomato sliced
  • Hand full rocket 
  • 2 tbs tzatziki 
  • 1 tbs oil

How to make:


Rub lamb with souvlaki mix & oil set aside heat up sandwich toaster 

Place lamb in toaster. Cook for 5 -6 minutes while lamb is cooking place flat bread on top of toaster to heat up. To assemble spread tzatziki in the middle of bread place salad on top with lamb fold over and enjoy