Kebab sauce is a special gourmet theme. Good sauce can not only diversify the dish, give it a refined taste, but also emphasize the taste of the meat itself and even cover up its shortcomings, which the kebab maker made when marinating and frying the dish on the grill. These are the barbecue sauces we would like to draw the attention of Povarenka readers to.

Armenian sauce

Place fresh bell peppers and tomatoes on a skewer and bake over coals, or you can lightly blanch these vegetables in boiling water. But baking over a fire would be better. Remove the skin from the tomatoes. Remove the seeds and stem from the pepper. Chop the vegetables as finely as possible and add to vegetable puree finely chopped greens - you can have cilantro, basil, parsley. Salt and pepper. All. The sauce is ready.

Tomato sauce

Try to find him tomato paste bright scarlet color. We dilute 200 grams of pasta with water (a little), let it boil, add finely chopped onion, herbs, salt, pepper, let it simmer for another three minutes, turn it off. Add finely chopped garlic. Let it cool. The sauce is ready.

Soy sauce

Mix soy sauce (1 part) with mayonnaise (3 parts), add garlic through a garlic press, also ground pepper. Ready! A very spicy and special sauce, although, as you can see, it is very easy to prepare.

White sauce

Garlic (4 cloves) and one onion are put through a meat grinder or chopped in a blender. Separately, melt butter (five tablespoons) in a frying pan, add onion and garlic, white dry wine(100 ml), simmer everything well over low heat. Let's take it off. Add lemon juice from half a lemon, ground pepper, a spoonful of mustard, mayonnaise (100 grams), a teaspoon of sugar to the sauce. The sauce is ready.

Tartar sauce"

Grind a couple of boiled yolks with a fork. Add juice from half a lemon to them, salt to taste and pepper. Beat the mixture and gradually add half a glass of olive oil to it. Now chop the green onions and add to the sauce. Pickle grate, finely chop the green olives, squeeze out a couple of cloves of garlic through a garlic press. Add all this to the sauce. Beat it a little more and serve it to the kebabs.

Homemade Tkemali sauce

In the East and the Caucasus, they really like to serve this sauce with kebabs. But there they use such an ingredient for its preparation as cherry plum. And we instead sour product We will use plums, or frozen ones. Half a kilo of pitted plums should be minced, add 10 grams of salt, 20 grams of sugar and boil over low heat for five minutes. Now add finely chopped garlic (a couple of cloves), red hot pepper, finely chopped dill and cilantro, also a quarter teaspoon ground coriander. Bring the sauce to a boil. Remove from heat. Let cool. Ready!

#1

What will you need?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 tbsp. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

olinchuk/Depositphotos.com

#2

What will you need?

2–3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp. apple cider vinegar;
greens (dill, parsley, cilantro, green onions and so on).

How to cook?
Finely chop the greens and garlic. Mix mustard, tomato paste and vinegar, combine them with herbs. Stir and let it brew.

#3

What will you need?

100 g gooseberries;
3–4 cloves of garlic;
1 tsp. olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebab. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add to them olive oil and ginger.

#4

What will you need?

500 g ketchup;
150 ml water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 tbsp. l. onion powder;
1 tbsp. l. garlic powder;
0.5 tsp. cayenne pepper.

How to cook?
Combine all ingredients in a saucepan and place it on low heat. Cook, stirring constantly, for 20 minutes. The sauce will be liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. You can prepare it the day before your outdoor trip.

#5

What will you need?

1 chicken egg;
1 tbsp. l. Dijon mustard;
100 ml olive oil;
salt and pepper to taste.

How to cook?
All you need from the egg is the white. It needs to be beaten with a mixer along with mustard. Then, without stopping whisking, carefully pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

vichie81/Depositphotos.com

#6

What will you need?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp. dry mustard;
0.5 tsp. ground red pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will you need?

500 g ketchup;
100 g sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 tbsp. l. apple cider vinegar;
1 tbsp. l. tomato paste;
1 tbsp. l. Worcestershire sauce;
1 tsp. liquid smoke;
1 tsp. mustard powder;
0.5 tsp. chili pepper;
ground black pepper to taste.

How to cook?
Chop the onion, add water and use a blender to grind to a puree consistency. Heat olive oil over medium heat and add onion puree. Cook until mixture is lightly browned. Add the remaining ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will be very flavorful and perfect for ribs.

#8

What will you need?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 tbsp. l. Sahara;
1 tbsp. l. grated ginger.

How to cook?
Grind the berries using a blender to a homogeneous puree consistency. In a small saucepan, cook the berries and sugar over low heat until the latter dissolves and the mixture boils. After this, add ginger and keep on fire for another 3 minutes. Cool before serving and you can add a few fresh berries lingonberries or currants. The sauce goes well with red meat.

#9

What will you need?

250 g horseradish;
250 g beets;
200 ml water;
1 tbsp. l. 9 percent vinegar;
1 tsp. salt.

How to cook?
Peel the horseradish and pass through a meat grinder. Peel fresh beets and grate on a coarse grater. Combine these and other ingredients and mix well. Can be prepared in advance and stored in the refrigerator.

#10

What will you need?

100 ml olive oil;
20 g hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp. mustard;
1 tsp. milk powder;
0.5 tsp. lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. Add mustard, powdered milk and lemon juice. Beat with a mixer or blender. While whisking continuously, pour in the olive oil in a thin stream. Beat until smooth thick mass. Pass the garlic through a press, grate the cheese fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

bberry/Depositphotos.com

#11

What will you need?

500 g yogurt without additives;
1 fresh cucumber medium size;
3 cloves of garlic;
1 small Green pepper Chile;
dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate it. Pass the garlic through a press, finely chop the dill. Remove the seeds from the chili pepper and chop finely. Combine all ingredients with yogurt and mix. Season with pepper and add balsamic vinegar to taste. The sauce is good with lamb kebab.

#12

What will you need?

200 ml pomegranate juice;
300 ml sweet red wine;
3 cloves of garlic;
1 tsp. Sahara;
1 tsp. salt;
0.5 tsp. starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press and chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper, in a saucepan and place it over low heat. When it boils, cover with a lid and cook for another 20 minutes. Then add starch, diluted in the remaining wine, and keep until thick. Serve cooled. The sauce also goes well with lamb.

#13

What will you need?

50 g sour cream with 30% fat content;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 tbsp. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil the eggs, only the yolks are needed. They need to be rubbed with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil over high heat. You will get a thick, delicious sauce.

#14

What will you need?

200 g pitted prunes;
200 g peeled walnuts;
500 g spicy ketchup;
1 lemon.

How to cook?
Rinse the prunes and rub through a sieve. Scald the nuts with boiling water and crush. Squeeze the juice from the lemon and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. Finally, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What will you need?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp. curry powder;
salt and ground black pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10–12 hours. After this, add the curry mixture to the mixture and blend with a blender to a puree consistency. Peel, core, and finely chop apples. Combine them with dried apricot puree, salt and pepper to taste. The sauce complements the chicken kebab well.

#16

What will you need?

100 g mustard;
150 g hot pepper;
300 g apples;
300 g carrots;
300 g garlic;
400 g tomatoes;
500 g bell pepper;
200 ml 9 percent vinegar;
2 tbsp. tomato paste;
parsley;
salt.

How to cook?
This is a sauce a la adjika, but without preservation. Remove seeds from sweet and bitter peppers. Peel the apples and remove the core. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley, and salt to taste. Mix well and let sit for several hours.

Denis Vrublevski/Shutterstock.com

#17

What will you need?

100 ml dry white wine;
200 g cream 30% fat;
5 cherry tomatoes;
half an onion;
1 tbsp. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry on butter until soft. Then pour wine and diced tomatoes into the pan. Simmer for 1–2 minutes. Add cream, salt, pepper and season lemon juice. Stir and cook until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and chicken.

#18

What will you need?

1 kg plum;
3 tbsp. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp. ground red pepper;
0.5 tsp. coriander;
fresh dill and cilantro.

How to cook?
Wash the plums, remove the pits and pass through a meat grinder. Combine in a saucepan or saucepan plum puree, sugar and salt. Cook for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb kebab.

#19

What will you need?

Have a delicious picnic, dear readers!

We invite you to continue our list. What sauce do you eat shish kebab with? Write in the comments.

When it comes to serving campfire meats, everyone wants to present the guest with an exceptional side dish and sauce. It is the latter that makes the aromatic meat even more juicy and allows you to give pork, chicken or lamb a special flavor. Of course, you can always buy regular mayonnaise with tomato paste or ketchup and mix them, but it is unlikely that such a combination will create a special impression and make the taste of meat more perfect. They should emphasize the taste of the food, but in no case interrupt it. Get to know various options simple, but delicious combinations and choose a barbecue sauce that will best highlight the sophistication of your dish!

Sauce with walnuts

Ingredients:

100 g walnuts,
2 heads onions,
100 ml wine vinegar,
3 cloves of garlic,
2-3 sprigs of mint,
1 bunch of cilantro,
250 ml boiled water,
ground red pepper,
salt to taste.

Cooking method:

Pass the onion through a meat grinder. Grate the garlic on a fine grater. Walnuts remove the shell, grind, then dilute with vinegar. Mix nuts, onions, garlic. Add water, then mix thoroughly. Season with ground red pepper, salt and chopped herbs.

BBQ sauce sweet and sour

Ingredients:

2.5 tbsp. l. ketchup,
1 tbsp. l. mayonnaise,
1 tbsp. l. white wine vinegar,
4 tbsp. l. brown sugar,
2 tbsp. l. mustard,
1 tbsp. l. chili sauce.

Cooking method:

In a small saucepan, mix mayonnaise, ketchup, vinegar, mustard, sugar, chili sauce. Mix everything thoroughly and bring to a boil over low heat. After boiling, cook for 2-3 minutes. The mixture should boil down a little. This sauce goes well with almost any dish. Ready sauce cool.

Tomato sauce

Products for 3 servings:

400 g peeled tomatoes own juice
1 small onion
1 clove of garlic
0.5 teaspoon dried oregano
50 ml tomato juice
1 tablespoon corn starch
pepper

Cooking method:

Peel the onion and garlic, put it in a deep plate or pan for microwave oven, cover and simmer for 3 minutes at 100% power. Add finely chopped tomatoes to onions and garlic. Season with oregano. Cover and cook for 5 minutes at 100% power. Mix starch with tomato juice, then pour into the sauce. Salt and pepper to taste. Place in the microwave for another 1 minute. You can add finely chopped herbs to the sauce.

White sauce

Ingredients:

egg yolk 1 pc.
lemon 1 pc.
white balsamic vinegar
or white wine 1 tbsp. spoon
olive oil 150 ml
sunflower oil 150 ml
sugar 1 teaspoon
salt 1 teaspoon

Cooking method:

Cut the lemon in half and squeeze the juice out of the pulp. Using a whisk, mix the lemon juice with egg yolk.
Add vinegar, salt, sugar, beat with a mixer or whisk until foam forms.
Without stopping whipping, first pour in the olive and vegetable oil drop by drop and then in a thin stream. This sauce goes well with almost any grilled dish.

Tomato sauce with garlic

Dilute 500 g of ketchup with boiled water to the consistency of sour cream. Add 4 minced garlic cloves, chopped parsley and celery. Serve the sauce with lamb and beef.

Garlic sauce with vinegar

For 500 gr. you will need:

garlic 2 heads
onion 1 head
wine vinegar 1/3 cup
water 1/3 cup
cilantro,
basil,
tarragon,
parsley and dill 50 g each
ground black pepper

Cooking method:

Finely chop the garlic and onion and rub with salt. Finely chop the greens, mix with the garlic and onion mixture, salt and pepper.
Dilute the vinegar with cold boiled water.
Grind the garlic and onion mixture thoroughly and gradually dilute it with vinegar until it reaches the consistency of sour cream. This sauce goes well with many types of dishes, but especially with fried lamb.

Horseradish sauce with walnuts

Ingredients:

200 gr. grated horseradish
250 - 300 ml cream (30% fat)
1 teaspoon granulated sugar
2 tbsp. spoons of crumbs white bread
200 gr. walnuts
2 tbsp. tablespoons chopped parsley
juice of half a lemon

Cooking method:

Finely chop the walnuts and grind in a mortar (or blender) with horseradish. Add bread crumbs and parsley. Stir. Gradually add cream, while thoroughly mixing the sauce. Season with salt and stir. Add lemon juice drop by drop, whisking continuously with a hand whisk. Adjust the taste granulated sugar. When serving, garnish with walnut halves, pomegranate seeds or berries.

Making Georgian sauce

Ingredients:

850 g fresh tomatoes,
4 garlic cloves,
a bunch of fresh cilantro and parsley,
a sprig of basil and oregano,
1 small spoon of adjika,
salt,
a mixture of ground colored peppers.

Cooking method:

Tomatoes are doused with freshly boiled water, after which you can carefully remove the skin from them. Vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not end up in the sauce. The tomato pulp is crushed using a suitable blender attachment. The mass obtained from tomatoes is cooked on the stove at the lowest heat for 17-20 minutes. About 5 minutes before full readiness sauce, you can throw pureed garlic, finely chopped herbs, adjika, salt, ground peppers into a container with vegetable pulp. After stirring, the sauce is removed from the heat.

Tzatziki

For 700 gr. you will need:

cucumber 1 pc.
creamy yogurt 500 g
garlic 2 cloves
mint 2 sprigs
vegetable oil 2 tbsp. spoons
dill greens 1 bunch
ground red pepper

Cooking method:

Grate the cucumber on a coarse grater and mix with yogurt.
Add garlic passed through a press, finely chopped dill and mint, and oil. Next, add salt, pepper and stir.

Tkemali sauce

Tkemali is one of the pearls Georgian cuisine. The sauce has a delicious taste and has an undeniable advantage: it does not contain a drop of fat.

Ingredients:

dried tkemali (plums) 500 g
garlic 2-3 cloves
hot pepper 1 pod
1 bunch parsley or cilantro
ground black pepper

Cooking method:

Pour the plums cold water, let it swell for 2-3 hours.
Rinse the fruits and strain the water in which they were soaked.
Fill the plums with strained water until it covers them, then cook until softened.
Rub the fruits and broth through a sieve, add crushed garlic, finely chopped herbs, Bell pepper, salt, pepper, stir, bring to a boil.
Cool the finished sauce. You should end up with a thick, dark brown mixture with a reddish tint.

Flavorful sauce for barbecue - in minutes!

Ingredients:

4 ripe tomatoes
1 bunch of fresh herbs (dill, parsley, cilantro)
1 onion
4 cloves garlic
150 ml vegetable broth
salt, pepper to taste

Cooking method:

Scald the tomatoes with boiling water, then remove the skin.
Cut the tomatoes into slices.
Rinse the greens, shake off excess liquid, get rid of limp leaves and hard stems.
Peel the onion, then chop.
Brown the prepared onion in a frying pan.
Peel the garlic cloves.
Place the tomato slices and fried onions in a saucepan, add broth, salt, and simmer over low heat until softened.
After removing the mixture from the stove, let it cool slightly, add garlic, herbs, pepper and beat with a blender.

Barbecue sauce with soy sauce

It is very simple, but nevertheless quite tasty. To prepare it you will need mayonnaise, soy sauce, garlic and a little black pepper.

Cooking method:

Take the sauce and mix it with mayonnaise in a ratio of one to three.
Next add garlic and pepper. The sauce becomes very spicy taste.

Armenian sauce for barbecue

Authentic Armenian barbecue sauce is prepared on the basis of tomato paste and big amount greens, preferably cilantro, you can add purple basil and parsley. The seasoning turns out to be incredibly aromatic, tasty and moderately spicy, so make more of it, because the sauce will run out faster than the meat.

Ingredients:

tomato paste - 100 g;
water - 50 ml;
salt pepper;
cilantro, purple basil- 1 bundle;
onion - ½ pcs.;
garlic - 2-3 cloves.

Cooking method:

Mix water with paste. Grind the herbs, garlic and onions with a blender. Combine the green and tomato masses and stir, add salt and pepper, and serve immediately.

Ribs or wings, pork or chicken - whatever you choose, your kebab with these sauces will turn out simply amazing.

Does not help? Then sauces come to the rescue! The sauce makes dry, burnt meat tasty and nutritious. From a huge list of barbecue sauces of all nations, we have selected the few that are tasty and easy to prepare.

1. Tomato sauce for barbecue

Ingredients:
– basil;
– 1 onion;
– 5 small cloves of garlic;
- greenery.

Preparation:
1. Take a pan, pour 1 liter of pasta and 1 glass into it warm water, then stir and put on medium heat.
2. While the pan is on fire, stir the contents.
3. After the sauce has boiled, add finely chopped onion, salt and pepper, and then add the greens.
Let the mixture boil for 4 minutes, then remove from the heat, throw in the garlic and wait until the sauce cools to 20 degrees.

2. White barbecue sauce

Ingredients:
– 1 packet of mayonnaise;
– 3 cloves of garlic;
– 5 tbsp. l. butter;
– 130 ml white wine (dry);
– 1 tbsp. l. Sahara;
– 4 tsp. lemon juice;
- black pepper;
– mustard;
– 1 onion.

Preparation:
1. It is advisable to grind the garlic and onion as much as possible in a blender. But if you don’t have it, you can do it manually, using a knife or garlic press.
2. Next, heat the frying pan, add oil and fry a little, stirring constantly.
3. Next add wine, mix well and simmer the sauce over low heat until everything is reduced by exactly half.
4. After this, add lemon juice, all the sugar, mayonnaise and high-quality mustard. Pepper and salt. This sauce is best served cold with meat.

3. Barbecue sauce with soy sauce

It is very simple, but despite this, very tasty.
Ingredients:
- mayonnaise;
– soy sauce;
– garlic (to taste, from several cloves to 1 head);
– a little black pepper.

Preparation:
1. Take soy sauce and mix it with mayonnaise in a ratio of 1:3.
2. Mix garlic and pepper, throw into soy-mayonnaise mixture. That's all. Fast and easy. The result was a spicy sauce.

4. Armenian barbecue sauce

Ingredients:
– half a can of tomato paste;
– 1 glass of water;
– 1 head of garlic;
– 1 tbsp. l. fresh finely chopped cilantro;
– other greens;
- salt and pepper.

Preparation:
1. Dilute tomato paste with water over medium heat and wait until the mixture boils.
2. Add finely chopped onion, herbs, spices and garlic. Let the sauce simmer for up to 5 minutes, after which you need to let it cool well and then gobble it up with purpose.

5. Georgian barbecue sauce

Ingredients:
– tomatoes – 1.5 kg;
– 1 head of garlic;
– a bunch of cilantro;
– other greens;
– a branch of oregano and basil;
– half a spoon of adjika and a little ground pepper.

Preparation:
1. Remove the skin from the tomatoes and cut them into halves. After which you need to remove all the seeds and grind the pulp in a blender.
2. Next, take the received thick juice and cook after boiling for low heat within 20 minutes.
3. 5 minutes before readiness, add all the above unused ingredients into the sauce. The sauce should be served very cold.

6. Pomegranate barbecue sauce

Ingredients:
– 2 glasses of sweet wine;
– 1.5 glasses of pomegranate juice;
– 4 cloves of garlic;
– 3 tablespoons chopped basil;
– a pinch of starch;
– 1 tsp. sugar and salt;
– a little ground black and hot pepper.

Preparation:
1. Take a saucepan and pour juice and wine into it. Next, add spices: sugar, salt, herbs and garlic.
2. After the sauce has boiled over low heat, cover it with a lid and cook for 20 minutes.
4. 5 minutes before the end, add starch into the resulting sauce, which should be diluted with a small amount of wine, and heat until thick.

7. Sour cream sauce

Ingredients:
– 300 g sour cream;
– half a glass meat broth;
– 4 tsp. butter;
– dill with parsley;
– 1 tbsp. l. flour;
- salt and pepper.

Preparation:
1. Throw butter into a frying pan. Add flour to it and fry until golden color. Then add the broth and cook until thick.
2. After the sauce has thickened, add required quantity sour cream, herbs, salt and pepper and cook for another 3 minutes. That's all, actually. What did you think? The recipe is really interesting.

Rarely, when eating barbecue, do we do without sauces - one or another sauce, as a rule, always accompanies a dish so beloved by many. In this article we will talk about cooking variety of sauces For various types kebab - from vegetables, meat, mushrooms, chicken, fish.

Each person has an individual taste - one prefers kebabs exclusively from lamb, another from chicken, a third prefers classic pork, and a fourth prefers not to eat meat at all and likes to make kebabs from vegetables or mushrooms. There are also many fans of fish kebab. But all lovers of this dish have one thing in common - sauces. Sauce is needed for any barbecue, as it plays a significant role in the perception of this dish. Take, for example, vinegar water - this is, in fact, the most popular sauce, which is poured over the kebab during or after cooking, but there are many other interesting options.

Of course, there will be people who will say that good shish kebab no sauce is needed, but this is a matter of taste, and most fans of the dish still prefer to eat it with sauce.

There are a huge variety of barbecue sauces, and which one you prefer to this or that kebab is also a matter of taste. However, there are established taste combinations, according to which, for example, for fish kebab it is better to serve sauce with lemon, and for lamb sauces based on natural yogurt. Based on these most popular flavor combinations, we will talk about several options for sauces for different types of kebabs, which you can easily and quickly prepare yourself.

The most popular barbecue sauces with an established recipe in many countries of the world are American Barbecue sauce, Caucasian Narsharab, Georgian Satsebeli, as well as Adjika and Tkemali. You can make these sauces yourself or buy them in a store - they are suitable for any type of kebabs.

RECIPE FOR YOGURT SAUCE FOR LAMB SHASHLIK

200ml natural yoghurt
2-3 cloves of garlic
1 cucumber
1 bunch of dill
1 small green chili pepper
balsamic vinegar
pepper, salt

How to cook yogurt sauce for lamb kebab:

Peel the cucumber and grate it into a bowl using a fine grater.

Peel and press the garlic, rinse the dill and dry, then finely chop.

Delete from hot pepper seeds, grind the pulp.

Add all prepared products to yogurt without additives (natural), pepper and salt, add balsamic vinegar to taste, mix thoroughly and serve this yogurt sauce with lamb kebab.

Bon appetit!

RECIPE FOR TOMATO SAUCE FOR PORK SHASHLIK

500g fresh tomatoes
1 head of garlic
1 large onion
1 hot pepper
sugar
salt
vinegar

How to cook tomato sauce for pork kebab:

Scald the tomatoes with boiling water, remove the skin, finely chop the pulp and simmer until thickened. small quantity refined vegetable oil on low heat.

Add sugar and salt, chopped hot pepper pulp (without seeds), seasonings to taste (a mixture of peppers), pressed garlic and a little vinegar to the tomatoes, mix and simmer everything together for a couple more minutes.

Chop and marinate the onion in vinegar water (vinegar and water 1:1) for an hour.

Combine the pickled onion and tomato mass, mix and serve with pork kebab.

Bon appetit!

Traditionally, it is believed that tomato sauces are best suited for pork kebabs.

RECIPE FOR NUT SAUCE FOR POULTRY SHASHLIK (CHICKEN, DUCK, TURKEY)

150ml water
100 ml pomegranate juice or 1 tbsp. wine vinegar
1 cup shelled walnuts
2-3 cloves of garlic
2-3 tbsp. chopped cilantro
1 tsp each Suneli hops and ground red pepper
½ tsp each saffron and coriander

How to prepare sauce for poultry shish kebab:

You can grind the ingredients for the sauce (nuts, garlic, cilantro) by hand or using a blender.

Combine chopped nuts, cilantro and garlic, add salt, add spices - saffron, coriander, red pepper, suneli hops, mix everything.

Combine vinegar or pomegranate juice with non-hot boiled water, stir, then dilute the thick nut-spicy mass with this mixture while vigorously stirring.

Bon appetit!

Many sauces go well with chicken - tomato, sour cream, garlic, mushroom, etc.

RECIPE FOR LEMON SAUCE FOR FISH SHASHLIK

½ lemon – grated zest
7 tbsp corn or other vegetable oil
3 tbsp. lemon juice
2 tbsp. tarragon
½ tsp each salt, sugar and ground mustard seeds
1 pinch ground black pepper

How to cook lemon sauce for fish kebab:

Squeeze the juice from the lemon, grate the zest on a fine grater, combine 3 tbsp. lemon juice and zest, add mustard, black pepper and chopped tarragon.

Combine the prepared mixture with corn oil, sugar and salt, beat everything with a mixer or blender.

Bon appetit!

RECIPE FOR GARLIC SAUCE FOR VEGETABLE SHASHLIK

200g garlic
50ml vegetable oil
2 tsp ground red pepper

How to cook garlic Sause for vegetarian kebab:

Peel and pass the garlic cloves through a press, heat the vegetable oil very high in a frying pan, then let it cool, add the garlic pulp and simmer over low heat - the garlic should release its juice to the oil.

Add to garlic oil ground red pepper, mix and serve the sauce to the vegetable or mushroom kebab.

Bon appetit!

Using different types vegetable oil, you can slightly change the taste of the sauce, you can also use different ground pepper - hot red, black, sweet paprika etc.

What barbecue sauces do you cook most often, friends? Or do you prefer to make do with simple and familiar ketchup? Tell us about it in the comments to this article.

VIDEO RECIPE FOR SAUCE FOR SHAB

And now 20 more recipes

A trip to nature without a barbecue is like football without a ball. We have already talked about the very best marinades, and today we will share recipes for sauces for meat. Choose a delicious addition to your taste.

#1

What will you need?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 tbsp. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

olinchuk/Depositphotos.com

#2

What will you need?

2–3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp. apple cider vinegar;
greens (dill, parsley, cilantro, green onions, etc.).

How to cook?
Finely chop the greens and garlic. Mix mustard, tomato paste and vinegar, combine them with herbs. Stir and let it brew.

#3

What will you need?

100 g gooseberries;
3–4 cloves of garlic;
1 tsp. olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebab. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add olive oil and ginger to them.

#4

What will you need?

500 g ketchup;
150 ml water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 tbsp. l. onion powder;
1 tbsp. l. garlic powder;
0.5 tsp. cayenne pepper.

#5

What will you need?

1 chicken egg;
1 tbsp. l. Dijon mustard;
100 ml olive oil;
salt and pepper to taste.

vichie81/Depositphotos.com

#6

What will you need?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp. dry mustard;
0.5 tsp. ground red pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will you need?

#8

What will you need?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 tbsp. l. Sahara;
1 tbsp. l. grated ginger.

How to cook?
Grind the berries using a blender to a homogeneous puree consistency. In a small saucepan, cook the berries and sugar over low heat until the latter dissolves and the mixture boils. After this, add ginger and keep on fire for another 3 minutes. Cool before serving and you can add a few fresh lingonberries or currants. The sauce goes well with red meat.

#9

What will you need?

250 g horseradish;
250 g beets;
200 ml water;
1 tbsp. l. 9 percent vinegar;
1 tsp. salt.

#10

What will you need?

100 ml olive oil;
20 g hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp. mustard;
1 tsp. milk powder;
0.5 tsp. lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. Add mustard, milk powder and lemon juice. Beat with a mixer or blender. While whisking continuously, pour in the olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on a fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

bberry/Depositphotos.com

#11

What will you need?

500 g yogurt without additives;
1 fresh medium sized cucumber;
3 cloves of garlic;
1 small green chili pepper;
dill;
ground black pepper;
balsamic vinegar.

#12

What will you need?

200 ml pomegranate juice;
300 ml sweet red wine;
3 cloves of garlic;
1 tsp. Sahara;
1 tsp. salt;
0.5 tsp. starch;
basil;
black and red ground pepper to taste.

#13

What will you need?

50 g sour cream with 30% fat content;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 tbsp. l. flour;
salt to taste.

#14

What will you need?

200 g pitted prunes;
200 g peeled walnuts;
500 g hot ketchup;
1 lemon.

#15

What will you need?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp. curry powder;
salt and ground black pepper to taste.

#16

What will you need?

100 g mustard;
150 g hot pepper;
300 g apples;
300 g carrots;
300 g garlic;
400 g tomatoes;
500 g bell pepper;
200 ml 9 percent vinegar;
2 tbsp. tomato paste;
parsley;
salt.

Denis Vrublevski/Shutterstock.com

#17

What will you need?

100 ml dry white wine;
200 g cream 30% fat;
5 cherry tomatoes;
half an onion;
1 tbsp. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry in butter until soft. Then pour wine and diced tomatoes into the pan. Simmer for 1–2 minutes. Add cream, salt, pepper and lemon juice. Stir and cook until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and chicken.

#18

What will you need?

1 kg plum;
3 tbsp. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp. ground red pepper;
0.5 tsp. coriander;
fresh dill and cilantro.

How to cook?
Wash the plums, remove the pits and pass through a meat grinder. Combine plum puree, sugar and salt in a saucepan or saucepan. Cook for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb kebab.

#19

What will you need?

Mayonnaise (preferably homemade);
soy sauce in a ratio of one to three (per 100 g of mayonnaise 30 g of soy sauce);
garlic and ground black pepper to taste.

How to cook?
Mix mayonnaise and soy sauce, add garlic and pepper passed through a press. The sauce has a spicy taste and is suitable for beef and pork kebabs.

#20

What will you need?

300 g sour cream;
100 ml broth;
30 g butter;
1 tbsp. l. flour;
dill and parsley;
salt and pepper to taste.

How to cook?
Fry the flour in butter until golden brown. Then pour the broth into the pan and simmer until thickened. After this, add sour cream, finely chopped herbs, salt and pepper. Simmer for another 3 minutes. Cool and serve with seafood, fish or chicken kebabs.