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
  • 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
  1. Place the yogurt and the mayonnaise in a medium-sized bowl and whisk them together. Whisk in the lemon juice, shallot, and the garlic.
  2. Mince the chives and whisk them into the sauce, along with the cumin and piment d’Espelette or paprika.
  3. 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.

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