Turkish Chilli Sauce Recipe For Kebabs

"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.

HOMEMADE TURKISH CHILI SAUCE

Steps:

• 1: Rinse the chilies, free them from the kernels and stems, and cut them into smaller chunks2: Pour them with boiling water and leave for about 30 minutes3: Crush the caraway seeds in a mortar4: Pour off the water and blend the chillies with all the ingredients for the paste is soft and smooth. Pour the chili sauce onto a cleaned glass and place in the fridge

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!

TURKISH CHICKEN SHISH KEBABS (TAVUK SIş)

Steps:

• Up to 24 hours before you want to cook the chicken, whisk together all marinade ingredients. Add the chicken, stir well to coat, then cover and refrigerate until needed. Even half an hour in the marinade is better than nothing at all, though several hours is better.
• To make the Tzatziki/Cacık, stir together all ingredients and chill until needed. Can be made up to 8 hours in advance.
• To prepare the kebabs, thread the chicken onto metal skewers, alternating with onion and bell pepper (if using). If you are using wooden skewers soak them in water for half an hour before using. Heat the grill or BBQ to medium-high, brush with oil and cook the chicken kebabs for 10 minutes, turning halfway, until charred and cooked through. If using, drizzle with a little honey and pomegranate molasses in the last 2 minutes of grilling.
• Serve immediately with Tzatziki/Cacık, lemon slices, and flatbreads.