Kebab Shop Chilli Sauce Recipes

KEBAB SHOP CHILLI SAUCE

Steps:

• Cut the chillies in half and remove seeds (optional) Place red onion, shallots and chillies in a mini food processor and blitz to make a lump-free paste.
• Fry the chilli paste with Sundried Tomato Puree (or Tomato Puree) and chopped tomatoes in a large pan until heated through.
• Add garlic, sugar, and a squeeze of lemon (don't add too much lemon, you can always add more later if needed). Bring to the boil, then simmer for 15 minutes.
• Turn off the heat, add in Olive oil, parsley, salt & pepper to taste. If you want to add more lemon now you can.Serve up warm or cold!

NO-COOK KEBAB SHOP CHILLI SAUCE

Steps:

• Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.

"KEBAB SHOP" CHILLI SAUCE

Steps:

• Thinly chop the garlic, shallot, and chillies. Then, stir the sugar with vinegar in a cup until dissolved.
• Next, sizzle the chillies with oil, half of the garlic and shallots in a pot.
• Add the spiced oil, tomato sauce, vinegar mixture, cayenne pepper, and the remaining garlic and onion to a blender. Blitz all into a smooth sauce and serve.

TURKISH KEBABS WITH TOMATO CHILLI SAUCE

Steps:

• Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
• Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
• Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
• Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.