Kebab Shop Yogurt Garlic Sauce Food

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Steps:

• To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
• While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
• To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
• Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

YOGURT GARLIC SAUCE

Steps:

• Gather the ingredients.
• In a small mixing bowl, combine the yogurt, garlic, lemon juice, and salt. Mix well.
• Serve immediately or keep refrigerated for up to five days until use.

KEBAB SHOP YOGURT GARLIC SAUCE

Steps:

• Simply mix all the ingredients together and season with salt and pepper - add a splash of water if you want to make it a drizzly consistency. The mint is optional but goes nicely with lamb. The sauce can be made the day before.

GARLIC YOGURT SAUCE

Steps:

• Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.

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!

"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.

YOGURT BASED GARLIC SAUCE (GOOD FOR KEBABS)

Steps:

• In a small mixing bowl, combine yogurt, lemon juice, garlic, and salt. Mix well. Serve immediately, or cover and refrigerate for up to 5 days.

TURKISH GARLIC & YOGHURT SAUCE

Steps:

• Using the side of a kitchen knife, crush together the salt and garlic into a smooth paste. Combine with the yoghurt, olive oil and lemon juice. Add a Tablespoon of water to thin out the sauce a little.
• Tip into a serving bowl and add a couple of grinds of black pepper and a little drizzle of olive oil.

CREAMY YOGURT GARLIC SAUCE

Steps:

• Mix all the ingredients together with a spoon. Refrigerate until ready to serve.