Kebab sauce

Preparation info
  • Makes

    1 x 500 ml

    • Difficulty


    • Ready in

      30 min

Appears in
Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Originating in Iran, the humble kebab found its way throughout the Middle East, and is now popular the world over. This sauce is actually the marinade used to tenderise and flavour beef and chicken kebabs, but will work just as well with vegetable kebabs and cheese. It is also very good with rice.


  • 2 onions, peeled
  • 250 g (9 oz) plain yoghurt
  • juice of


Liquefy all the ingredients together in a food processor or blender.

Transfer to a saucepan and simmer for about 10 minutes, or until the sauce has thickened slightly and the flavours have set.

Allow to cool slightly, then spoon into a sterilised jar, seal and refrigerate; the sauce will keep in the fridge for up to 1 week.

Use the sauce as a marinade for meat, vegetable