Kebab Sauce???

benjacksmum

After many years in the catering trade, this is the recipe I have found most authentic and indeed popular.
Plain Yogurt
Tomato Ketchup
Mint sauce (from the jar)

Add ketchup and mint sauce to taste and colour. If desired add a little chilli sauce for a kick.

Wirenth

Try marinating the lamb in a mixture of grated onion, greek yogurt and tandoori powder. Works with chicken, too.

pollyanna24

My bf doesn't like dry rice, so we only ever eat it on dishes such as curry and ones that has a sauce, or I make gravy to go over the rice.

Tomorrow I'm cooking kebabs (they were in the barbecue section in Tesco) and rice, but I just don't think gravy would work well with it.

Are there simple sauces I can make that would go well?

Thanks in advance.

perfectlypoor

How about curry sauce or sweet and sour?

pollyanna24

perfectlypoor wrote: »

How about curry sauce or sweet and sour?

Thank you. They do sound like the type of thing that I am looking for. Are they easy to make? I don't have a lot in as we are going away later in the week.

floyd

I make spicy spanish rice that doesn't so much come with a sauce but it is very moist and goes perfectly with kebabs etc We had it yesterday with burritos and home made coleslaw. I always make it with tomato puree instead of fresh tomatoes so I can make it from store-cupboard essentials.

http://www.elise.com/recipes/archives/000040spanish_rice.php

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.

Sarahsaver

very simple and cheap one.
Plain yoghurt with fresh mint or coriander chopped into it.
Alternatively yoghurt with your chosen chutney or pickle stirred in.

Penelope_Penguin

Hi, there! We have an older thread here - kebab sauce.

I'll add this one to that later.

Penny. x

kaya

peanut butter sauce?
peanut butter and either milk or coconut milk, bit of chilli or chilli dipping sauce, loverly

pollyanna24

floyd wrote: »

I make spicy spanish rice that doesn't so much come with a sauce but it is very moist and goes perfectly with kebabs etc We had it yesterday with burritos and home made coleslaw. I always make it with tomato puree instead of fresh tomatoes so I can make it from store-cupboard essentials.

http://www.elise.com/recipes/archives/000040spanish_rice.php

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.

Just wanted to say thank you very much for this recipe. Used it last night and both me and bf thought it was fab. And it took hardly any more time than boiling the rice up normally.

I'm glad I managed to find it before it was merged with the kebab sauce thread, as it's not kebab sauce at all I was looking for.