KEBAB SHOP YOGURT GARLIC SAUCE
Blend yogurt, garlic and lemon juice to make this delicious sauce. It's the perfect accompaniment to our doner kebab recipe for a takeaway classic at home
Provided by Barney Desmazery
Categories Condiment
Time 5m
Yield Makes 170ml
Number Of Ingredients 4
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.
Nutrition Facts : Calories 11 calories, Fat 0.4 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, beef sirloin, garlic, coriander powder, cumin, paprika, distilled white vinegar, olive oil, bell peppers, red onion, garlic cloves, salt, vegetable oil, lemon
Provided by Claire Nolan
Categories Dinner
Yield 9 servings
Number Of Ingredients 14
Steps:
- In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
- In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
- Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
- Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
- Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
- Preheat the grill on high.
- To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
- Cook 5-7 minutes on each side.
- Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
- Enjoy!
SALMON KEBABS WITH HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to 375 degrees F.
- Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
- To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
- Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
- Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
- Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.
YOGURT BASED GARLIC SAUCE (GOOD FOR KEBABS)
This is a universal garlic sauce mainly for kebabs, but also good for use as a dip or alternate to mayonnaise. Origins unknown....Still have to try this one out.
Provided by IammenotyoU
Categories Sauces
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 78.6, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.7, Carbohydrate 6.7, Fiber 0.1, Sugar 5.9, Protein 4.4
LAMB AND PISTACHIO KEBABS WITH GARLIC AND OLIVE SAUCE
Combine a feast of flavours in this winning recipe for lamb kebabs with garlic sauce and roasted vegetable couscous.
Provided by English_Rose
Categories Lamb/Sheep
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Soak 8 wooden skewers in cold water to prevent burning.
- Combine the lamb, onion, garlic, lemon zest and pistachio nuts in a large bowl, season well and chill for 45 minutes.
- To make the garlic and olive sauce, combine the yogurt, garlic, olives, mint and lemon juice together and season to taste with freshly ground black pepper.
- Refrigerate until needed.
- To make the roasted vegetable couscous, preheat the oven to 450°F
- Cut the peppers, eggplant and zucchini into chunks of about 2in and cut the onion into wedges.
- Place the prepared vegetables into a large roasting tin and toss with the olive oil. Season well and roast for 25-30 minutes.
- Meanwhile roughly crush the cumin and coriander seeds in a pestle and mortar.
- Add the green beans, garbanzos, garlic and ground spices to the vegetables and cook for a further 10-12 minutes, until all the vegetables are tender.
- For the couscous, place the couscous in a large bowl and cover with the boiling water. Set aside for 5 minutes.
- Fluff up the couscous with a fork and add the olive oil, lemon zest and juice and half of the cilantro. Season well and toss to combine.
- Divide the lamb mixture into 8 and mould around the wooden skewers. Brush with a little olive oil.
- Preheat a grill to medium and cook the lamb skewers on both sides for 15-20 minutes.
- Spread the couscous out on a large serving dish. Pile the roasted vegetables on top and sprinkle over the remaining cilantro. Top with the lamb kebab, drizzle with a little chili oil (if using) and serve immediately.
Nutrition Facts : Calories 1008.9, Fat 54.1, SaturatedFat 15.2, Cholesterol 83, Sodium 519.1, Carbohydrate 96.6, Fiber 18.1, Sugar 11.2, Protein 38.9
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