TURKISH KEBAB SAUCE - SAUCE KEBAB
ASTUCE: I suggest toasting cumin seed in a small skillet on the grill, alongside your burgers or other foods that are grilling, then grinding them in a spice grinder, or in a mortar and pestle. Also, if you want your sauce more spicy, you know what to do (hint: add more spices!).
SPECIAL EQUIPMENT: small, heavy skillet and spice grinder, whisk
PREPARATION TIME: 10 minutes
DIFFICULTY LEVEL: simple
Servings: 1 cup
Ingredients
- 1 cup (250ml) Greek yogurt
- 1 tablespoon mayonnaise (see recipe
- 1 tablespoon freshly squeezed juice
- 1 shallot minced
- 1 garlic clove minced
- 1 cup (to give ¼ cup when minced) bunch chives
- teaspoon ½toasted cumin finely ground, or to taste
- ½ teaspoon Piment d’Espelette or a blend of mild and hot paprika or to taste
Instructions
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Place the yogurt and the mayonnaise in a medium-sized bowl and whisk them together. Whisk in the lemon juice, shallot, and the garlic.
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Mince the chives and whisk them into the sauce, along with the cumin and piment d’Espelette or paprika.
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Season to taste with salt, and add additional lemon juice and/or spices, to your taste. This sauce keeps well in the refrigerator for about 5 days.
