Turkish Kebabs With Tomato Chilli Sauce Recipes

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TURKISH KEBABS WITH TOMATO CHILLI SAUCE



Turkish kebabs with tomato chilli sauce image

These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 16

2 garlic cloves
200g Greek yogurt
1 lemon , juiced
2 tsp tomato purée
2 tsp chilli flakes (Aleppo are nice)
2 tsp sumac
4 chicken breasts , cut into chunks
300g baby plum tomatoes
1 thumb-sized red chilli , stem removed
2 tbsp extra virgin olive oil
1 small red onion , sliced
1 tbsp pomegranate molasses
4 Middle Eastern flatbreads
long pickled chillis (guindillas)
a handful fresh coriander
a handful fresh flat-leaf parsley

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.

Nutrition Facts : Calories 276 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

HOMEMADE TURKISH CHILI SAUCE



Homemade turkish chili sauce image

You can rarely find a chili sauce, that is as good as the one you make yourself. And this one is super good. Just follow this easy recipe and make your own chili sauce that gives a great spice to the cooking.

Provided by cven

Categories     Dip     Dressing

Time 45m

Number Of Ingredients 8

12-15 long red chilies, (jalapeno or cayenne preferable)
½ tsp cumin
3/4 tsp caraway, (crushed in a mortar)
1 tsp salt
3 tbsp lemon juice
3 tbsp olive oil
2 garlic cloves, (crushed)
1 tbsp tomatopaste

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



Kebab Shop Chilli Sauce image

Try out our delicious Spicy Kebab Shop Chilli Sauce. Full of flavour and packs a good punch. You can adjust the amount of chilli in it to suit your taste. Quick and easy to make and tastes great with grilled meat, chicken or fish.

Provided by Luke and Kay - Flawless Food

Categories     Dinner     Lunch

Number Of Ingredients 11

1 Red Onion
2 Shallots (or 1 small onion )
2 Chilli Peppers (please see notes below for help with choosing chillies and how many to use)
2 cloves Garlic
2 tsp lemon juice (you can add more at the end if needed?)
2 tbsp Sundried Tomato puree (or 4 tbsp regular tomato puree )
1 tbsp Sugar (or sweetener)
1 tin Chopped tomatoes
3 tbsp olive oil
salt and pepper (to taste)
Parsley (a handful of chopped fresh parsley )

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!

Nutrition Facts : Calories 70 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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