has anyone got a good recipe for kebab chili sauce and garlic sauce
thanks

charlie180,

i've tried a few of the "?" branded and been disappointed - i guess u have to be in the know.

i buy cheapo tomato sauce and add chilli powder direct to the bottle and shake. i use 1 tsp per 500g bottle which suits the family.

additional tip : i put a "x" on the bottle to stop it getting mixed up with the std

Kebab Shop Chilli Sauce

  Ingredients
  Serves 4

1 Tin Chopped Tomatoes
1 Large onion finely chopped
4 Cloves garlic finely sliced
3 Teaspoons Mint Sauce
50ml Distilled Vinegar
Fresh Chillies (quantity to taste)
  Method
Not every kebab shop uses the same recipe but this is the style of kebab sauce that I prefer the most. I use about 3 Cherry Chillies or 10 Green Finger Chillies when I make this. Put all the ingredients in a food processor and whizz up until pureed but with small pieces of onion, garlic and chilli visible. Keep in the fridge for up to 2 days.


maranade for chicken shish

4 cloves grated garlic
1 tsp salt
1 tsp turmieric
1 table sp lemon juice
1 table sp tomato puree
1 cup veg oil


garlic sauce, not sure. UB

Quote from: Unclebuck on July 28, 2009, 07:53 PM
3 Teaspoons Mint Sauce

Absolutely no mint in any kebab chilli sauce I've ever tried, and I've tried a few! Must be a regional thing.

thanks for that i wil give it a try

Hi Charlie180.

Do you maybe mean the hot chilli sauce that some kebab shops do? I managed to get one to tell me how they did theirs a couple of years ago, it's very simple but very good.

14oz can tomato blended (or small can tom puree diluted with 2x water).
Dried red chillis (as many as you like, the more the merrier, experiment) ground.
Sugar to taste.
Lemon juice and/or white vinegar about 2/3 tsp.
1 or 2 tsp cornflower or (better) arrowroot.

Heat the toms in a saucepan till simmering.
Add the ground chilli and sugar and keep simmering (gently) for 20/30 mins.
Dissolve the cornflower/arrowroot in a little water and add to tom/chilli, continue to simmer until sauce thickens to your desired consistency.
Take off heat, stir in vinegar/ lemon juice and use immediately or cool and keep covered in fridge for a couple of days (I've used this stuff after a week and I ain't dead yet).

Have fun and feel free to play around with it, great with egg & chips and can come to rescue of a bland curry.

HTH

Regards
CoR

CoR,

interesting recipe that.

i make very similar "cooked tomato sauce" for nachos. the differences being a little onion, garlic, bit black pepper, fresh coriander. i cook lid on 20 mins and lid off 40mins. i buy the crushed red chillies in 200g bags - brill for all uses.

i can see how the sugar, lemon and cornflower will make the transition to kebab sauce.

the main point being - try some fresh coriander sometime - it works a treat.

Hello JerryM.

The sauce is just a starting point, you can play around with it and add anything thing that takes your fancy, I like to add a touch of tamarind concentrate for a nice dipping sauce or you can add mint or whatever but when you have it hot and liberally drizzled over a large shish and chicken on naan so that it soaks into the bread....heaven

Cheers