John Myers
Sauces: Shish Kebab Sauce
The perfect sauces: shish kebab sauce recipe with a picture and simple step-by-step instructions.
- 1 piece Onion
- 3 piece Garlic cloves
- 3 tablespoon Extra virgin olive oil
- 4 Cans (small) Chunky tomatoes
- 250 g Fresh tomatoes
- 1 teaspoon Black pepper from the mill
- 1 teaspoon Salt
- 1 teaspoon Sweet paprika
- 1 teaspoon Yellow curry powder
- 2 tablespoon Sugar
- 3 tablespoon Tomato paste concentrated three times
- 2 tablespoon Soy sauce dark
- Peel the onion and the garlic cloves and cut them into cubes, remove the stalks from the tomatoes and dice them as well.
- Heat the oil in a larger saucepan and fry the onion and garlic cubes first. Add the tomato halves and sauté a little.
- Add the canned tomatoes and all the spices and simmer on a low heat for at least two hours so that the tomatoes can develop their taste.
- Finally, puree the sauce finely, season to your own taste if necessary, pour over the prepared kebab skewers and prepare the kebabs as you are used to.
- This time I prepared the skewers – there were 14 pieces – according to a recipe from Goldoma . The annoying searing of so many shashliks is no longer necessary and the result was very satisfactory. I will always do it this way now.
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