Shish kebab is doubly tastier if served with the right sauce. A good supplement will emphasize the taste of baked meat, make it more flavorful, tender, and eating more pleasant.
Although, why only meat? Skewers of poultry or fish also need a suitable sauce.
Barbecue sauces - general principles of preparation
As a basis for sauces, tomato (tomatoes, pasta, ketchup, tomato puree) and sour cream (mayonnaise, yogurt or cream) are usually used. Some of these ingredients can be mixed together. It is important to use only a fresh, high-quality base. After adding other components, especially fresh vegetables and herbs, the shelf life of the product begins to decrease.
What is usually put in sauces:
• garlic, onions;
• dried and fresh greens of various types;
• soy sauce;
• vinegar, lemon (zest and juice).
All ingredients for the sauce are ground. To do this, use a blender, a press, but in most cases only a kitchen knife is needed. Some vegetables require heat treatment, the sauce is boiled. It is convenient to do this in a pan or in a pan with a thick bottom. Ready sauce can be stored for some time, but it is better in the refrigerator and in a closed container, as spices and vegetables have a pronounced aroma.
Barbecue sauce (tomato paste recipe)
A recipe for a universal kebab sauce that can be served with any meat and poultry. It is prepared very simply from tomato paste. No need to use a concentrated and highly boiled product.
Ingredients
• 70 ml of paste;
• 40 ml of water;
• three cloves of garlic;
• 1 tsp Sahara;
• black and red pepper;
• 4 sprigs of parsley.
Cooking
1. If the paste is thick and concentrated, then you need to take twice as much water. We connect, grind the tomato to homogeneity, bring to the consistency of ketchup.
2. Peel the garlic cloves, put in another bowl, add two pinches of salt, put chopped herbs, add pepper. Rub everything with a pestle or spoon until the garlic and herbs release the juices.
3. We shift the aromatic mixture to the tomato mass. Add granulated sugar. It will make the taste softer.
4. Stir a couple of minutes, cover the bowl, let the sauce brew for an hour. If you need to save it for a while, then it is better not to add the greens immediately, but to put in the sauce before use.
White garlic sauce for barbecue (recipe for sour cream)
Another popular kebab sauce recipe, but on sour cream. It goes well with birds and fish. The fat content of sour cream does not matter.
Ingredients
• 200 g sour cream;
• 3 cloves of garlic;
• pepper, herbs;
• 3 tsp soy sauce.
Cooking
1. Grind garlic and any herbs to your liking. If there are no fresh herbs, you can add a little dry dill or parsley.
2. Mix sour cream and soy sauce.
3. Add garlic and herbs. Rub thoroughly with a spoon until smooth. Try for salt and spiciness. If soy sauce is not enough, then you can add more, it all depends on its concentration.
4. Insist the sauce for 20-30 minutes, use immediately. It is stored in the refrigerator for no more than 10 hours.
Kebab sauce (tomato recipe)
Recipe for natural kebab tomato sauce. It is best for him to use fleshy, ripe and sweet tomatoes.
Ingredients
• 600 g of tomatoes;
• 2 cloves of garlic;
• 1 onion;
• 0.5 bunch of cilantro;
• 0.5 pods of hot pepper;
• 25 ml of oil;
• salt;
• 1 tsp apple cider vinegar;
• 5 g of sugar.
Cooking
1. Put the tomatoes in a bowl, pour steep boiling water. After a minute, drain the water, rinse the tomatoes under the tap, remove the skin.
2. Pour oil into the pan. Add diced onions, then chopped garlic cloves. Sauté on low heat until the onions are transparent. Take off.
3. Cut the tomatoes into slices, add the onion and garlic. Also cut into half a half hot pepper. We look to taste, it can take a little more or less, depending on the desired sharpness of the sauce.
4. Grind vegetables with a hand blender. If it is not, then use a meat grinder. You can skip the vegetables for the sauce twice.
5. Return to the pan, boil the mass 1.5 times.
6. In the end, when the tomato reaches the desired consistency, add sugar, vinegar, salt. Let the spices dissolve, remove the sauce from the heat.
7. Cool the mass to room temperature, add the crushed cilantro, stir.
Low-calorie kebab sauce (recipe for yogurt with cucumber)
Another universal recipe for fish, poultry, meat. The basis of the sauce is natural yogurt. It is important that it is thick, as the mass will liquefy from the added cucumber.
Ingredients
• 250 ml of yogurt;
• a bunch of dill;
• a couple of cloves of garlic;
• one cucumber;
• 2-3 mint leaves;
• red pepper, salt.
Cooking
1. Rub the cucumber. If it is small, then we use two pieces. The peel does not need to be removed, but if there are large seeds, then it is better to get rid of them. Rub on a medium grater. Squeeze the juice, we do not need it.
2. Add chopped mint and dill to the cucumber, squeeze the garlic, stir.
3. Put spices, add pepper to taste. If you do not need a very spicy sauce, then you can limit yourself to garlic or throw a pinch of black pepper for flavor. Stir.
4. Add yogurt to the aromatic mass. We interfere to uniformity.
5. Close the sauce, put it in the refrigerator. One hour is enough.
Barbecue sauce (recipe from mayonnaise and ketchup)
A variant of mixed sauce that goes well with barbecue pork, lamb, beef. It doesn’t mix well with a bird.
Ingredients
• 150 g of mayonnaise;
• 50 g of hot ketchup;
• 1 tbsp. l lemon juice;
• salt, greens;
• 1-2 cloves of garlic to taste.
Cooking
1. Grind garlic cloves, combine with ketchup. You can use any tomato sauce, add pepper and other spices to it until the desired sharpness.
2. Combine with mayonnaise, mix.
3. Chop fresh herbs. You can use dill, cilantro, basil, parsley in any combination. The quantity also does not matter.
4. Pour the greens into the sauce, salt, mix and done! You can eat immediately, but it is better to insist 20-30 minutes, so that herbs and garlic reveal their taste.
White kebab sauce (fish recipe)
The recipe for a very tender creamy sauce for fish skewers. But it is also suitable for chicken, turkey.
Ingredients
• 200 ml cream;
• 10 g flour;
• clove of garlic;
• 15 g cl. oils;
• pepper, herbs;
• 50 g of soft cream cheese.
Cooking
1. Melt the butter in a pan, add flour. Fry for a few seconds until creamy. Quickly stir so that lumps do not form, individual grains do not burn.
2. Pour in the cream. We make a thin trickle, continue to stir.
3. Cook the sauce over low heat until it thickens. Turn off.
4. Put cream cheese in a bowl, add the sauce in parts, mix thoroughly so that no lumps form. You can add cheese to the pan and boil, but the taste will not be so pronounced.
5. Add spices, salt, minced garlic. Cool, add to taste the greens. Dill goes well with this sauce.
White kebab sauce (recipe with wine)
Variant of universal sauce for fish and any lean meat, poultry. The recipe uses white wine, which will give an exquisite aroma and unique taste.
Ingredients
• 50 g of plums. oils;
• 150 g of mayonnaise;
• 3 cloves of garlic;
• 0.5 onions;
• 20 g of lemon juice;
• 100 ml of white wine;
• 1 tsp mustard.
Cooking
1. Grind onions and garlic, you can scroll the vegetables in a blender.
2. Melt the butter, add the prepared mixture, simmer over low heat until soft. If there are pieces, it is better to cover the dishes.
3. Pour in white wine. Boil over medium heat until the volume is reduced by about half.
4. Add a teaspoon of sugar, pour in lemon juice, throw a whisper of salt. Wait for dissolution, turn off the fire.
5. Cool the aromatic mass to room temperature.
6. Combine with mayonnaise, stir. You can use thick sour cream.
7. At the very end, add mustard, season with hot pepper if desired. Grind the components of the sauce thoroughly until smooth.
Mustard kebab sauce with yolks (recipe for poultry, fish)
The recipe is very tender in consistency, but spicy in taste to the kebab sauce. It is ideal for fish, chicken, turkey. For its preparation, you can use any mustard, including with grains.
Ingredients
• 180 g sour cream;
• two eggs;
• ground pepper;
• 1.5 tsp mustard;
• 10 ml of soy sauce;
• 1 tbsp. l lemon juice.
Cooking
1. Hard boil two eggs. To clear, take out the yolks. Squirrels won't come in handy. Cool well, you can hold a little in the freezer. The yolk should become hard, crumble well.
2. Rub the yolks in a bowl. You can use a grater.
3. Add mustard and soy sauce. Pour in lemon juice. If sour cream is sour, then you can reduce the amount.
4. Immediately put the pepper, you can add a pinch of sugar, which will soften the taste of mustard sauce. Grind the mixture until smooth.
5. Add the sour cream, stir. Close the sauce with a tight lid, put it in the refrigerator for an hour.
Barbecue sauces - useful tips and tricks
• So that the greens give their taste and aroma as much as possible, do not stick out of the sauce, before adding it, you need to mash it with a pestle and a pinch of salt. You can immediately add pepper and other spices.
• Sauces turn out to be much tastier if you use freshly ground pepper, coriander, cloves for dressing.
• For cutting garlic, herbs and other juicy products, it is undesirable to use moisture-absorbing wooden boards.
• For storage of homemade sauces, it is better to use airtight containers that do not allow air to pass through.
