Kebab sauce

Name: Kebab sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 1 x 500 ml (17 fl oz/2 cup) jar
Cuisine: Afghani
Ingredients: juice of 1 lemon; 250 g (9 oz) plain yoghurt; ½ teaspoon freshly ground black pepper; 1 teaspoon sugar; 2 onions, peeled; ½ teaspoon ground aleppo pepper, or smoked paprika; 1 teaspoon fresh Garlic paste; 1 teaspoon fresh Ginger paste; 2 tablespoons ground coriander seeds; 2 tablespoons ground cumin seeds; ½ teaspoon ground turmeric; 1 tablespoon Chaat masala; 1 teaspoon chopped fresh coriander (cilantro), or to taste

Preparation info

Makes
1 x 500 ml
jar

Difficulty
Easy
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.

Ingredients

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

Asia
Afghanistan
Sauce
Vegetarian
Gluten-free

Method

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