Homemade barbecue sauce. Barbecue sauces - recipes for delicious eating! The best combinations, preparation, recipes for barbecue sauces from meat, poultry, fish

Cooking delicious kebab at home in itself requires considerable experience, dexterity and skill. Every step is important here - from choosing meat and preparing the marinade, the recipe for which is different for every gourmet, to directly grilling it on the grill. You can marinate meat in wine, chopped onions, beer, kefir, soy sauce - it will work out every time new taste and the aroma of the finished dish.

But barbecue sauce is no less important - without it, even the most delicious kebab will lose a fair amount of piquancy and juiciness. It may take several tries to find the optimal recipe. After all, each type of meat requires certain ingredients in order to fully reveal all its qualities.

Below is classic recipe, how to prepare a universal red barbecue sauce at home, which will not hurt anyone who likes to go on picnics and is not lazy to stand by the grill.

You'll have to find a little more time and spend it on making your own barbecue sauce. But it's worth it. In addition, you can add one or two ingredients to the recipe - and get completely new tastes and aromas for pork ribs on the grill, chicken wings, lamb kebab and even fish kebab.

The recipe for this sauce is quite accessible - most of the ingredients can probably be found in the refrigerator in every kitchen, and if some spices or vegetables are missing, you can easily buy them at a nearby store.

Fresh tomatoes – 1.5 kg;
Onion – 1 piece;
Garlic – 2-3 cloves;
Parsley - half a bunch;
Cilantro - half a bunch;
If desired, oregano and basil – 2-3 sprigs each;
Salt, sugar and pepper to taste.

This recipe calls for using only red, fleshy, fully ripe tomatoes. If you don’t have them or don’t have enough time to prepare them, you can prepare them - you will need 1 jar. But the paste needs only a dark red color with a rich, slightly sour taste.

Cooking barbecue sauce step by step

First you need to prepare the tomatoes. There is no need to rush or be lazy, otherwise the sauce will not have the consistency required. So, the tomatoes are washed and peeled. You can do this quickly if you cut each stalk crosswise, then pour over the tomatoes. hot water. The skin will come off without effort; any remaining residue should be removed with a sharp knife. The stalks are also cut out. If there are a lot of seeds and they are large, they also need to be removed - only the pulp will be needed for the sauce. Next, the tomatoes are cut into halves or quarters and crushed in a blender. You can use a sieve or grater for this purpose. The main thing is that the end result is a thick, homogeneous puree.
Next is preparing onion. It needs to be cleaned and very finely chopped. The garlic is also peeled and set aside for now - it will be added to almost ready sauce to the barbecue at the very end.
The tomato puree is transferred to a saucepan and put on fire. When tomato preparation boils, add chopped onions, reduce heat and cook, stirring with a wooden spatula, for 15 minutes.
At this time, you should take care of your greens. Everything is washed, dried and finely chopped with a knife. It is better to remove the stems and use only the fragrant leaves.
After the sauce has boiled for 15 minutes, add herbs, squeeze out the garlic, and add salt and pepper. If the tomatoes were sour, you may need to sweeten the sauce with sugar. For spiciness, you can add a spoonful of adjika.
Leave the sauce to simmer with all the ingredients for another 5 minutes, remembering to stir - the tomatoes burn quickly. Then the sauce is removed from the heat and cooled. It is only served cold.

The recipe is quite complicated and takes time. If it is not there and it is decided to replace fresh tomatoes with tomato paste, then the paste needs to be diluted warm water in proportions 1:1. then follow the recipe.

This sauce will be very tasty with real shish kebab made from pork, lamb or veal. But if you add some components to it, it will acquire completely different notes and will go perfectly with poultry or fish.

Sauce options

For dark meat, when the tomatoes boil, you can pour 100 ml of dry red wine into the sauce. The alcohol will evaporate during cooking, but the grapey, spicy aroma will remain. From fragrant herbs Thyme and basil are suitable for this recipe.

Alternatively, add wine instead pomegranate juice. If the previous recipe can be called French, then with pomegranate juice the recipe will become Georgian. Parsley should then be completely replaced with cilantro, and the sauce can be seasoned with crushed nuts.

Now for a recipe that is perfect for poultry and turkey. So, instead of salt, use soy sauce, instead of sugar, honey, and instead of adjika, a little Tabasco. It is better to marinate meat in soy sauce. But seasoning for already ready-made kebab it will also add a special piquancy.

Helpful advice: a very interesting sauce is prepared according to the same recipe, but not from red ones, but from yellow tomatoes. They have a more delicate taste, and this dressing looks beautiful and appetizing on the table thanks to its sunny yellow color.

If marinated chicken wings or legs in soy sauce, orange juice and honey, bake and serve them with yellow sauce, it will turn out original, unusual, tasty dish. Similarly, you can cook fish on the grill. It is also marinated in soy sauce, but with lemon, and in ready-made dressing from yellow tomatoes add dill and tarragon.

As you can see, ketchup mixed with mayonnaise is far from the only and not the most original addition to kebab. Taking the time to experiment, during the long summer picnic season, you can try all the options, choose the best one for yourself and your guests - and, perhaps, come up with your own.

When deciding to cook meat outside, it is important not only to marinate it correctly, but also to select and suitable sauce for barbecue. The final taste of the dish will depend on them. Besides, delicious sauce if necessary, it will hide some of the shortcomings of the marinade, and even the dryness of the meat pieces.

Barbecue sauce based on tomato paste

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

First, the tomato paste is filled with water in a small saucepan. The mixture must be heated over low heat until it begins to boil.
Very finely chopped half an onion, salt, and selected spices are added to the future barbecue sauce made from tomato paste.
Crushed garlic is added to the mixture last. Its quantity should be adjusted to your own taste so as not to make the sauce too spicy.

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

With ketchup, mayonnaise and herbs

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

All declared fresh herbs chopped very finely.
Fresh garlic is pureed in any convenient way.
In a convenient bowl, mix mayonnaise, ketchup, as well as the prepared products from the first two steps. The mass is salted and sprinkled with spices.

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

Georgian version

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

Tomatoes are doused with freshly boiled water, after which you can carefully remove the skin from them. Vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not end up in the sauce. The tomato pulp is crushed using a suitable blender attachment.
The mass obtained from tomatoes is cooked on the stove at the lowest heat for 17-20 minutes.
About 5 minutes before full readiness sauce, you can throw pureed garlic, finely chopped herbs, adjika, salt, ground peppers into a container with vegetable pulp.
After mixing, the sauce is removed from the heat.

True gourmets know that kebab is served with a well-chosen sauce. The simplest dressing is a mixture of ketchup and mayonnaise, which has long been boring to everyone and is unlikely to be able to fully emphasize taste qualities meat, making the dish truly aromatic and tasty. But you shouldn’t limit yourself to this, because the recipes for barbecue sauces differ huge variety, from which you can choose any one if you need to cook a truly real meat masterpiece. Now we will tell you how to make barbecue sauce at home in nine original versions step by step and with photos.

Tomato dressing

Ideal for any barbecue, not only meat, but also fish. It is best prepared from natural, rich red tomato paste.

Place a glass of warm water and a liter of tomato paste in a saucepan, stir and place on medium flame. Stir constantly until it boils;
When the mixture boils, add a finely chopped onion to it, salt and pepper, add any herbs and a little basil;
Let the mixture simmer for four minutes, remove from the flame, finely chop five medium cloves of garlic and place in a saucepan, then let the dressing cool to 20 degrees.

As you can see, tomato sauce for barbecue it is done very quickly and simply and is one of the most popular.

Dressing for barbecue in Georgian style

This kebab sauce Spice lovers will really like it, because it has a unique aroma and a special spicy piquancy.

Take one and a half kilograms of tomatoes, remove the skin from each and cut them in half, removing the seeds. Grind the remaining pulp in a blender;
Place the resulting thick mass in a saucepan and cook after it boils over low heat for about 20 minutes;
Five minutes before the end of cooking, add a finely chopped head of garlic, a small bunch of your favorite herbs (parsley, dill, cilantro) and one sprig of oregano and basil into the dressing. Also add half a large spoon of adjika and a little ground red pepper;
Mix everything well, cover the saucepan with a lid and cool. After this, the product can be served with meat.

Barbecue dressing with soy sauce

A popular barbecue sauce, the preparation process is very fast. You can also use it as a marinade in which to soak meat.

One part soy sauce(half a glass) is thoroughly mixed with three parts of mayonnaise (one and a half glasses);
Add black pepper (to taste) and finely grate a clove of garlic, then beat everything well with a fork. The dressing turns out to be quite spicy.

White sauce

The cooking scheme is as follows:

Grind one onion and three cloves of garlic in a blender or finely chop by hand;
Heat a frying pan, put five large spoons of butter and vegetables into it, lightly fry everything together, remembering to stir regularly;
Add 130 g of dry white wine, mix well and simmer the dressing over low flame until it is reduced by half;
Next, pour in lemon juice (4 small spoons), add 200 g of mayonnaise, a tablespoon of sugar, mustard to taste, pepper and add salt. White sauce for barbecue it is served cold.

Armenian kebab sauce

Dilute half a jar (500 g) of tomato paste with a glass of water, place on medium flame and wait until the mixture boils;
Next, add a medium bunch of finely chopped green onions, dill, cilantro and parsley;
Finally, add the grated head of garlic, cook the mixture for five minutes and let it cool. You will get a truly original addition to a meat dish.

Refueling Tkemali

A simple but at the same time original addition with plum flavor to meat. The cooking instructions are as follows:

Rinse 300 g of plums well and remove seeds, then grind in a meat grinder;
IN ready mass add a small spoon of sugar and half a teaspoon of salt, then put on gas, bring to a boil and then hold for another five minutes;
Combine the mixture with cilantro and dill to taste, add two chopped garlic cloves, ground red pepper and coriander also to taste;
Bring to a boil again and immediately remove from heat. Finished product served cool.

Pomegranate dressing

When combined with meat or white fish, it reveals a unique taste palette dishes.

Combine one and a half cups in a saucepan fresh juice pomegranate and two glasses of sweet red wine;
Next add 3 large spoons of finely chopped basil, 4 chopped garlic cloves, a dessert spoon of sugar, add salt to taste and add pepper;
Bring the mixture to a boil, reduce the gas to the minimum level, cover the container with a lid and boil the contents for 15 minutes;
5 minutes before turning off, add a small pinch potato starch, soaked in red wine;
Mix the ingredients thoroughly, heat them slowly and bring to a thick consistency;
Cool the finished mixture and serve.

Yogurt dressing

Grate a large cucumber, finely chop one chili pepper, and chop a bunch of dill. Also add 3 grated garlic cloves;
Place the contents of one package into a saucepan greek yogurt, add the “green mixture” from the previous step here, add salt, pepper, add a little balsamic vinegar and mix the ingredients thoroughly. The finished product can be served immediately.

Roasted Pepper Sauce

An original filling for lovers of spicy and spicy foods.

Bake three bell peppers and half a red chili pepper at 230 degrees (in the oven or on the grill), then immerse them in cold water for a few minutes. Get rid of skins and seeds;
Place in a blender, add a pinch here ground cinnamon, a little allspice, a large spoon of olive oil, add salt;
Grind the mixture until smooth and serve chilled.

As you can see, in order to prepare the original one yourself homemade sauce for barbecue, you don’t need professional skills or any exotic products. These simple recipes diversify your favorites meat dishes and will help them sparkle with new flavor colors.

Video: A simple recipe for delicious tomato sauce for barbecue

Barbecue sauce is an integral addition that can complement a dish or hide minor flaws of the cook. You can buy any ketchup in the store, but the sauce made by yourself is always tastier, and besides, the ingredients for it are quite affordable.

Homemade barbecue sauce

The best one for barbecue is based on tomato paste. But even if you have already bought ready-made ketchup If you want to surprise your friends with something new and unusual, mix it with different spices, herbs and mayonnaise. Everyone will definitely like the result, and the taste of the addition will favorably emphasize the taste of any meat.

Ingredients:

ketchup “For shish kebab” - 150 g;
mayonnaise – 100 g;
garlic – 2 cloves;
fresh basil – 10 g;
black pepper, khmeli-suneli - to taste.

Preparation

Finely chop the greens and puree the garlic.
Mix ketchup, mayonnaise, herbs, garlic and spices, stir.
Leave the barbecue sauce in the refrigerator for 20 minutes.

Barbecue sauce made from tomato paste is the most common recipe, which is often used to complement pork or beef. Its composition is very minimalistic, but also universal. If desired, you can add your favorite spices, cilantro, parsley, basil or dill. Making your own barbecue sauce takes no more than 20 minutes, but it must cool completely before serving.

Ingredients:

tomato paste – 100 g;
onion – 1/2 pcs.;
water – 50 ml;
garlic – 2 cloves;
salt, pepper, hops-suneli;
basil – 20 g.

Preparation

In a saucepan, dilute the paste with water and heat over low heat until it boils.
Throw in finely chopped onion, spices, stir.
Add pureed garlic and finely chopped basil.
Boil the mixture for a couple of minutes; for barbecue it must cool completely.

Barbecue sauce like in a kebab shop

Many people think that best sauces for kebab they prepare it in special kebab shops, but making the same one yourself is not at all troublesome. His recipe is surprisingly simple and contains the most available ingredients. You can boil the sauce, but practice shows that this is not at all necessary. This tomato barbecue sauce is delicious raw.

Ingredients:

tomato sauce “Krasnodar” - ½ b.;
tomato juice or fruit drink - 1 tbsp.;
garlic – 2 cloves;
onion – ½ pcs.;
parsley, dill, cilantro - 1 bunch;
salt, ground pepper (black and red).

Preparation

Mix tomato juice and sauce, add spices.
Finely chop the greens, grind the garlic through a press.
Combine all ingredients and serve after 30 minutes; the kebab sauce should be infused.

For barbecue, as a rule, it is prepared on the basis of mayonnaise; it is better if you have homemade one, the result will be better. For more original and rich taste added to the composition dry wine and mustard. This sauce will definitely not leave anyone indifferent; it will go well with any meat, charcoal fish or vegetable kebabs.

Ingredients:

butter - 50 g;
mayonnaise – 150 g;
white wine – 100 ml;
lemon juice – 20 ml;
sugar, salt, black pepper;
mustard – 1 tsp;
onion – ½ pcs.;
garlic – 3 cloves.

Preparation

Puree the onion and garlic in a blender, sauté in oil, stirring.
Pour in the wine and simmer until the volume is reduced by half.
Add lemon juice, sugar, spices, set the pan aside and let the sauce cool completely.
Mix mayonnaise with mustard and pour the mixture from the pan, mix thoroughly, serve immediately.

Real armenian sauce for barbecue it is prepared on the basis of tomato paste and with big amount greens, preferably cilantro, you can add purple basil and parsley. The seasoning turns out to be incredibly aromatic, tasty and moderately spicy, so make more of it, because the sauce will run out faster than the meat.

Ingredients:

tomato paste – 100 g;
water – 50 ml;
salt pepper;
cilantro and purple basil - 1 bunch each;
onion – ½ pcs.;
garlic – 2-3 cloves.

Preparation

Mix water with paste.
Grind the herbs, garlic and onions in a blender.
Combine the green and tomato masses and stir, add salt and pepper, and serve immediately.

Unlike other similar seasonings, Caucasian sauce For barbecue it comes out richer and sharper. To prepare it you will need a special “hot” one. You can make the sauce from ready-made tomato juice or paste, but from fresh tomatoes it will turn out tastier. It will perfectly complement any kebab: pork, lamb or chicken.

Ingredients:

tomatoes – 800 g;
garlic – 4 cloves;
cilantro, parsley – 1 bunch;
oregano and basil - 1 sprig each;
adjika – 1 tsp;
salt, ground pepper.

Preparation

Blanch the tomatoes in boiling water and cut them into halves. Remove the seeds and puree the pulp with a blender.
Cook the juice over low heat for 20 minutes.
In 5 minutes, add finely chopped herbs, pureed garlic, adjika and spices. Stir.
Caucasian barbecue sauce must cool completely before serving.

Sauce for fish kebab is rarely made with tomatoes. Most often these are creamy white condiments made with yogurt, cheese or mayonnaise. A sauce similar to tartar is ideal for this charcoal dish. The base can be left as classic – yogurt and pickle and add some aromatic spices, greens.

Ingredients:

thick yogurt – 200 ml;
pickled cucumber – 1 pc.;
dill, parsley – 1 bunch;
garlic – 2 cloves.

Preparation

Grate the cucumber onto a coarse grater, squeeze out the liquid, and finely chop the greens.
Mix yogurt with pureed garlic, throw in chopped herbs and cucumber, stir.
The sauce can be served immediately.

Sour cream barbecue sauce

If you don’t like tomato additions to meat and just want to diversify the table with one more aromatic seasoning, for barbecue – perfect solution amaze your guests with a new taste. This sauce complements kebabs of pork, chicken, fish and seafood or vegetables grilled over charcoal.

Ingredients:

sour cream 25% - 250 ml;
meat broth - ½ tbsp.;
butter – 70 g;
dill, parsley – 50 g each;
flour – 1 tbsp. l.;
salt pepper.

Preparation

Heat the oil in a frying pan, add the flour and fry until creamy.
Pour in the broth, cook until thick.
Add sour cream, chopped herbs, salt, pepper and cook for a couple of minutes.
This sauce is served completely chilled.

For lovers savory dishes prepare the most delicious sauce for barbecue based on peppers, tomatoes and Caucasian adjika. You can supplement the composition with spices to your taste and plenty of herbs. This seasoning will complement any meat: pork, beef or lamb. It is better not to serve this sauce with fish and seafood.

Ingredients:

tomato sauce – 200 g;
sweet pepper – 1 pc.;
Abkhaz adjika – 1 tsp;
garlic – 2 cloves;
chili flakes – 1 pinch;
any greens - 1 bunch.

Preparation

Mix tomato sauce with adjika, throw in chili flakes.
Finely chop the greens and peppers, press the garlic through a press.
Mix all ingredients and serve sauce immediately.

Garlic is added to almost any barbecue sauce, but in small quantities, just to add spicy note seasoning But if you make this the main ingredient, the result can pleasantly shock everyone. This kebab sauce with herbs and garlic can be made with either tomato or mayonnaise (yogurt). The seasoning is suitable for a smoky dish made from any meat, fish or vegetables.

#1

What will you need?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 tbsp. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

olinchuk/Depositphotos.com

#2

What will you need?

2–3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp. apple cider vinegar;
greens (dill, parsley, cilantro, green onions and so on).

How to cook?
Finely chop the greens and garlic. Mix mustard tomato paste and vinegar, combine them with herbs. Stir and let it brew.

#3

What will you need?

100 g gooseberries;
3–4 cloves of garlic;
1 tsp. olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebab. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add to them olive oil and ginger.

#4

What will you need?

500 g ketchup;
150 ml water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 tbsp. l. onion powder;
1 tbsp. l. garlic powder;
0.5 tsp. cayenne pepper.

How to cook?
Combine all ingredients in a saucepan and place it on slow fire. Cook, stirring constantly, for 20 minutes. The sauce will be liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. You can prepare it the day before your outdoor trip.

#5

What will you need?

1 chicken egg;
1 tbsp. l. Dijon mustard;
100 ml olive oil;
salt and pepper to taste.

How to cook?
All you need from the egg is the white. It needs to be beaten with a mixer along with mustard. Then, without stopping whisking, carefully pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

vichie81/Depositphotos.com

#6

What will you need?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp. dry mustard;
0.5 tsp. red ground pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will you need?

500 g ketchup;
100 g sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 tbsp. l. apple cider vinegar;
1 tbsp. l. tomato paste;
1 tbsp. l. Worcestershire sauce;
1 tsp. liquid smoke;
1 tsp. mustard powder;
0.5 tsp. chili pepper;
ground black pepper to taste.

How to cook?
Chop the onion, add water and use a blender to grind to a puree consistency. Heat olive oil over medium heat and add onion puree. Cook until mixture is lightly browned. Add the remaining ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will be very flavorful and perfect for ribs.

#8

What will you need?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 tbsp. l. Sahara;
1 tbsp. l. grated ginger.

How to cook?
Grind the berries using a blender to a homogeneous puree consistency. In a small saucepan, cook the berries and sugar over low heat until the latter dissolves and the mixture boils. After this, add ginger and keep on fire for another 3 minutes. Cool before serving and you can add a few fresh berries lingonberries or currants. The sauce goes well with red meat.

#9

What will you need?

250 g horseradish;
250 g beets;
200 ml water;
1 tbsp. l. 9 percent vinegar;
1 tsp. salt.

How to cook?
Peel the horseradish and pass through a meat grinder. Peel and grate fresh beets coarse grater. Combine these and other ingredients and mix well. Can be prepared in advance and stored in the refrigerator.

#10

What will you need?

100 ml olive oil;
20 g hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp. mustard;
1 tsp. milk powder;
0.5 tsp. lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. Add mustard, powdered milk and lemon juice. Beat with a mixer or blender. While whisking continuously, pour in the olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on a fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

bberry/Depositphotos.com

#11

What will you need?

500 g yogurt without additives;
1 fresh cucumber medium size;
3 cloves of garlic;
1 small Green pepper Chile;
dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate it. Pass the garlic through a press, finely chop the dill. Remove the seeds from the chili pepper and chop finely. Combine all ingredients with yogurt and mix. Season with pepper and add balsamic vinegar to taste. The sauce is good with lamb kebab.

#12

What will you need?

200 ml pomegranate juice;
300 ml sweet red wine;
3 cloves of garlic;
1 tsp. Sahara;
1 tsp. salt;
0.5 tsp. starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press and chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper, in a saucepan and place it over low heat. When it boils, cover with a lid and cook for another 20 minutes. Then add starch, diluted in the remaining wine, and keep until thick. Serve cooled. The sauce also goes well with lamb.

#13

What will you need?

50 g sour cream with 30% fat content;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 tbsp. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil the eggs, only the yolks are needed. They need to be rubbed with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil high fire. You will get a thick tasty sauce.

#14

What will you need?

200 g pitted prunes;
200 g peeled walnuts;
500 g spicy ketchup;
1 lemon.

How to cook?
Rinse the prunes and rub through a sieve. Scald the nuts with boiling water and crush. Squeeze the juice from the lemon and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. Finally, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What will you need?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp. curry powder;
salt and ground black pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10–12 hours. After this, add the curry mixture to the mixture and blend with a blender to a puree consistency. Peel, core, and finely chop apples. Combine them with dried apricot puree, salt and pepper to taste. The sauce complements the chicken kebab well.

#16

What will you need?

100 g mustard;
150 g hot pepper;
300 g apples;
300 g carrots;
300 g garlic;
400 g tomatoes;
500 g bell pepper;
200 ml 9 percent vinegar;
2 tbsp. tomato paste;
parsley;
salt.

How to cook?
This is a sauce a la adjika, but without preservation. Remove seeds from sweet and bitter peppers. Peel the apples and remove the core. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley, and salt to taste. Mix well and let sit for several hours.

Denis Vrublevski/Shutterstock.com

#17

What will you need?

100 ml dry white wine;
200 g cream 30% fat;
5 cherry tomatoes;
half an onion;
1 tbsp. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry on butter until soft. Then pour wine and diced tomatoes into the pan. Simmer for 1–2 minutes. Add cream, salt, pepper and season lemon juice. Stir and cook until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and chicken.

#18

What will you need?

1 kg plum;
3 tbsp. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp. ground red pepper;
0.5 tsp. coriander;
fresh dill and cilantro.

How to cook?
Wash the plums, remove the pits and pass through a meat grinder. Combine in a saucepan or saucepan plum puree, sugar and salt. Cook for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb kebab.

#19

What will you need?

Have a delicious picnic, dear readers!

We invite you to continue our list. What sauce do you eat shish kebab with? Write in the comments.