Afghan white sauce for kebabs


Preparation info

  • Difficulty


  • Makes

    1 x 500 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

We know this sauce so well, thanks to all our Middle Eastern brothers and sisters; it is also very Greek and Mediterranean. Light and tangy, it goes with just about anything. Try it with vegetable kebabs and Vegetable jalfrezi.

Preparation 15 minutes


  • 1 telegraph (long) cucumber
  • 1 teaspoon salt
  • 250 g (9 oz) Greek-style yoghurt
  • 1 teaspoon lemon juice
  • 1 teaspoon crushed garlic
  • 1 teaspoon olive oil
  • 1 teaspoon white vinegar
  • ½ teaspoon ground white pepper


Peel and grate the cucumber, then place in a blender. Add the salt and blend for about 20 seconds.

Pour the blended cucumber through a strainer to separate the liquid from the pulp. Discard the liquid and place the pulp in a mixing bowl. Add the remaining ingredients and mix well with a wooden spoon.

Cover and refrigerate until ready to serve; it is best made on the day it will be consumed.