Simple and delicious kebab sauce.
- Servings4 Portions
- AllergensEggs, Milk
- Cook Time10 min
Simple and delicious kebab sauce that goes perfectly with kebab plate, kebab pizza and kebab roll. I have chosen to set this recipe as a Turkish origin as it is an accessory to kebabs, but quite honestly I do not know if it is particularly common with this type of sauce outside Sweden. The sauce contains a lot of garlic but also some sambal oelek for a mild heat. The sauce will be best if it is left in the fridge for a while and absorbs all the flavors, but it is of course possible to eat it immediately if you are hungry.
For a quick and easy cooked kebab roll, use kebab meat, which has been frozen, liba bread, mixed salad (iceberg lettuce, red onion, cucumber) and this kebab sauce. To make the kebab roll vegetarian, try buying ready-made "Oumph! Kebab Döner Style" which I think is really good. "Oumph" is by the way a very good substitute for many different varieties of meat - I have tried most varieties in their range and been pleasantly surprised each time. They may still be a bit expensive, but if you find some bags at a discount, you just have to buy.
I also think that this sauce is excellent for drizzling over a homemade kebab pizza. I use a plastic squeeze bottle to drizzle the sauce over the pizza and you may need to adjust the consistency of the sauce so that it can be drizzled easily. When I know that I will use the sauce from a bottle with a nozzle (such as a squeeze bottle), I often replace sambal oelek with sriracha sauce because sambal oelek often has larger seeds that can plug the nozzle on the bottle. Either that or you have to prepare by having a nozzle with larger holes.
I think this is the simplest recipe I will have in this collection as it only consists of mixing all the ingredients in one bowl, but it also opens up for testing around with many different varieties and spices. One can e.g. try replacing yogurt with creme fraiche and sour cream, mix in orange soda and a lot more. Check out the variants below for a number of suggestions on how this sauce can be modified. What I think is absolutely most important, however, is the garlic and it needs some time to give flavor to the rest of the sauce and for that reason it is advantageous to leave the sauce in the fridge for a few hours - preferably overnight.Variants
|Energy||250.16 kcal||62.54 kcal||118 kcal|
|Carbohydrates||12.97 g||3.24 g||6.12 g|
|Fat||19.08 g||4.77 g||9.00 g|
|Protein||7.67 g||1.92 g||3.62 g|
|Sugar||7.23 g||1.81 g||3.41 g|
|Salt||0.21 g||0.05 g||0.10 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Mix all ingredients in a bowl.
- Put in the fridge until its time to use it.