Homemade tartar and yoghurt sauces for kebabs,
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ingredients
We need
450 g heavy cream 12-20% 3 tbsp yoghurt 3 pcs sweet and sour pickled cucumber 1 pcs onion 1 tbsp mustard 1 tbsp worcester sauce 1 tbsp powdered sugar to taste salt
Kebab Sauce 1
450 g yoghurt 1 tbsp thick tomato puree/paste 1 clove garlic larger 2 KL oregano 1/2 KL ground black pepper 1 tbsp powdered sugar to taste salt
Kebab Sauce 2
450 g yoghurt 2 cloves garlic 1 KL oregano to taste salt
progress in video above
1.
For tartare: In one bowl put thick cream, which if possible should not be very sour and should have the highest fat content of about 12-20%. Add 2-3pl of yoghurt, which will actually dilute it Add grated cucumber, grated onion, worcester sauce, mustard, sugar and salt. You can add sugar according to your taste or according to the acidity of the cream The sauce should have a sweet and sour taste.
2.
Kebab Sauce No.1: In one mixing bowl, mix yogurt, thick tomato puree(puree), grated garlic, oregano, ground pepper, powdered sugar and salt. Salt is to taste and sugar is also added according to the acidity of the yogurt The sauce should be sweet and sour
3.
Kebab Sauce #2: In one mixing bowl, mix yogurt, grated garlic, oregano and salt to taste If the yogurt is not acidic enough, it can be flavored with a few drops of lemon
4.
You can even use these yogurt sauces as a marinade for chicken or other meats It’s always better to let the hot sauces sit in the fridge for a few hours to let the flavors fully meld Freshly blended, they also taste very good, but they are at their best after standing
5.
Good taste!
6.
You can find more of my recipes on my blog: cesminazuenal.blogspot.com