Deciding to cook meat on the street, it is important not only to marinate it correctly, but also to choose the right sauce for barbecue. The final taste of the dish will depend on them. In addition, appetizing sauce, if necessary, will allow you to hide some of the disadvantages of the marinade, and even the dryness of the meat pieces.

Shish kebab sauce based on tomato paste

Ingredients: 120 g of tomato paste, half an onion, 2-4 garlic cloves, 70 ml of filtered water, 25 g of basil, salt, a mixture of peppers, a pinch of sunflower hops.

  1. First, in a small saucepan, tomato paste is poured with water. The mixture needs to be heated over minimal heat until it begins to boil.
  2. A very finely chopped half of onion, salt, selected spices are added to the future kebab sauce from tomato paste.
  3. Last crushed garlic is added to the mass. Its amount should be adjusted to your own taste, so as not to make the sauce overly spicy.

The mixture is boiled for a couple of minutes and served with the finished meat.

With ketchup, mayonnaise and herbs

Ingredients: 160 grams of hot kebab ketchup, a small bunch of fresh dark basil, 120 g light mayonnaise, garlic to taste, a bunch of fresh cilantro, a pinch of salt and suneli hops.

  1. All declared fresh herbs are chopped very finely.
  2. Fresh garlic is mashed in any convenient way.
  3. In a convenient bowl mixes mayonnaise, ketchup, as well as prepared foods from the first two steps. The mass is salted and sprinkled with spices.

Before serving, the sauce should be infused in the cold for 20-25 minutes.

Georgian version

Ingredients: 850 g of fresh tomatoes, 4 garlic cloves, a bunch of fresh cilantro and parsley, a sprig of basil and oregano, 1 small. adjika spoon, salt, a mixture of ground colored peppers.

  1. Tomatoes are filled with freshly boiled water, after which they will be able to carefully remove the skin. Vegetables are cut in half. It is better to remove seeds from them in advance so that they do not come across in the sauce. The pulp of tomatoes is interrupted by a suitable blender nozzle.
  2. The mass obtained from tomatoes is cooked on the stove with the very minimum heat of 17-20 minutes.
  3. Approximately 5 minutes before the sauce is completely ready, you can pour pureed garlic, chopped herbs, adjika, salt, ground peppers into a container with pulp of vegetables.
  4. After stirring, the sauce is removed from the heat.

Before serving, the resulting dish must be completely cooled. It is important to note that this version of the sauce is suitable for barbecue from any meat. You can even combine it with grilled seafood.

Recipe as in a barbecue

Ingredients: 1 cup of mild tomato sauce (for example, Krasnodar), 1 cup of thick tomato juice, dry garlic, half an onion, a bunch of fresh dill, cilantro and parsley, red and black ground peppers, salt.

  1. The juice and tomato paste are mixed first. It is advisable to combine them in a glass bowl. The selected spices are immediately added to the mass.
  2. The greens are very finely chopped with a sharp knife. If you do not want it to clearly feel in the finished sauce, you can use a blender.
  3. All prepared ingredients are combined. The sauce is salted to taste.

The finished product should be infused for about half an hour. If the kebab is soaked in soy sauce, then you can safely serve such an addition.

White kebab sauce

Ingredients: 160 g of fatty mayonnaise, 60 g of high-quality butter, 90 ml of white wine, 25 ml of lemon juice, half an onion, 3-5 garlic cloves, 1 small. a spoonful of mustard, a pinch of salt, sugar, pepper.

  1. Half of the onion and peeled garlic cloves are interrupted by a blender. Then they are passaged in preheated butter.
  2. After a couple of minutes, white wine is poured into the pan. Together, the components languish until their volume is halved.
  3. Sugar, salt, pepper, lemon juice are added to the future sauce. After stirring, the mass is left to cool completely.
  4. Mayonnaise is mixed with mustard, the contents of the pan are sent to it.

It remains only to carefully mix the white sauce to the barbecue and take the sample.

In Armenian

Ingredients: 120 g of tomato paste without unnecessary additives, 70 ml of filtered water, fine salt, a bunch of fresh cilantro and basil (purple), half an onion, 3-5 garlic cloves.

  1. The selected tomato paste dissolves in water.
  2. All greens, garlic (its quantity is determined according to taste) and half of onion are interrupted by a blender to a state of homogeneous puree.
  3. Red and green masses combine, add, and pepper to taste.

The sauce is served with hot kebab of meat or chicken.

Kebab sauce

Ingredients: 1 cup of thick natural yogurt (unsweetened), pickled or pickled cucumber, 2-3 garlic cloves, a bunch of fresh parsley and dill.

  1. This is an interesting variation of the classic tartar. It turned out to be somewhat simplified. Cucumber can either be cut into small cubes, or rubbed onto a coarse grater. In any case, the released liquid is slightly squeezed out of the resulting mass.
  2. Greens are very finely chopped or interrupted by a blender.
  3. Natural yogurt mixes with mashed garlic. Shredded greens are sent to this mass.
  4. The cucumber is added to the sauce last.

After thoroughly mixing the components, the dish can be served. Usually in the sauce is enough salt from pickled or pickled cucumbers. But to taste the mass can be added.

Based on sour cream

Ingredients: 270 ml of very fat sour cream (excellent if you can use homemade), half a standard glass of strong meat broth, 80 g of butter, 60 g of fresh parsley, dill, a tablespoon of wheat flour, fine salt, a mixture of peppers.

  1. Butter warms up well in a small skillet. On it, wheat flour is fried until creamy. The mass must be gradually stirred so that it does not burn.
  2. The meat broth is poured into the pan to other components. The base for the sauce is cooked with minimal heating of the plate until thickened.
  3. It remains to add sour cream, chopped fresh herbs, a mixture of peppers and salt to taste.
  4. After a couple of minutes of cooking, the sauce will be completely ready.

This meat supplement is served chilled.

Garlic recipe

Ingredients: 220 g of tomato paste without unnecessary additives, a bunch of fresh herbs - parsley, dark basil and dill, 5-7 garlic cloves, 120 g of mayonnaise, a pinch of table salt and the same amount of sunflower hops.

  1. First, garlic is passed through a press. It is very important not to overdo it with its quantity. If none of the family members likes spicy foods, it’s worth completely reducing the amount of this spicy ingredient declared in the recipe.
  2. Tomato paste and mayonnaise are combined in a convenient cup for mixing. Finely chopped greens are added to these ingredients. To taste, it is also allowed to interrupt with a blender.
  3. It remains to add garlic to the sauce and mix all the ingredients well.

The finished mass should stand in the cold for at least 20-25 minutes.

Shashlik spicy sauce

Ingredients: 220 g of tomato paste, large sweet bell pepper (both yellow and red will do), 1 teaspoon of Abkhazian or very hot Russian adjika, 2-3 garlic cloves, a pinch of chili flakes, a bunch of any herbs if desired.

  1. Chili and adjika flakes are sent to tomato sauce. Already at this stage it is worth trying the mixture and evaluating whether it is necessary to reduce the amount of garlic declared in the recipe.
  2. The greens are finely chopped with a very sharp knife, and sweet pepper is likewise chopped. Garlic cloves are passed through a press.
  3. All prepared ingredients combine and mix well.

Ready sauce is immediately served with hot meat.

How to cook tkemali?

Ingredients: a pound of tkemali plums, a bunch of fresh herbs - cilantro, dill and parsley, half a head of garlic, a mixture of ground colored peppers, 2 pods of hot red pepper, salt.

  1. To begin with, fresh ripe plums are picked, washed thoroughly, filled with water and sent to cook. The liquid should lightly cover the fruit.
  2. The resulting broth is filtered. Bones are removed from the plums and they are rubbed through a fine sieve.
  3. The basis for the future sauce is bred to the desired consistency with a decoction.
  4. It remains to add all the dry ingredients, crushed garlic, chopped greens.

The sauce is brought to a boil and cooled.

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