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