Kebab sauce

Preparation info

  • Difficulty

    Easy

  • Makes

    1 x 500 ml

    jar

Appears in

Lands of the Curry Leaf

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.

Preparation 20 minutes
Cooking 10 minutes

Ingredients

  • 2 onions, peeled
  • 250 g (9 oz) plain yoghurt
  • juice of 1 lemon
  • 1 teaspoon sugar
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons ground cumin seeds
  • 2 tablespoons ground coriander seeds
  • 1 tablespoon Chaat masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground aleppo pepper, or smoked paprika
  • 1 teaspoon fresh Ginger paste
  • 1 teaspoon fresh Garlic paste
  • 1 teaspoon chopped fresh coriander (cilantro), or to taste

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, vegetables or cheese. Allow meat to marinate in it overnight; vegetables and cheese such as Paneer will only need about 1 hour.