Kebab shop garlic sauce – a great fakeaway sauce for the authentic take away experience at home. This easy recipe isn’t just for kebabs: it’s perfect on grilled meat or vegetables, or drizzled over crispy chips. Gluten Free.
Kebab Shop Garlic Sauce
This kebab shop garlic sauce is one of those I-know-I-shouldn’t-but-I-just-can’t-resist sauces. It takes bare minutes to make, but works so well on so many dishes that its a crying shame to relegate it to an infrequent treat with a guilty-secret kebab.
It’s perfect for drizzling on grilled chicken or lamb, or you could also use it as a dip for crudités or crisps, or as a sauce for chips or fries that’s a bit of a change from ketchup or mayonnaise, or even as the base for a tzatziki with an extra garlic bite. The perfect fakeaway sauce when enjoying at-home takeaway treats. Try it on our veggie falafel kebabs, a kebab filled with homemade no mayo slaw, or our freeze ahead chicken kebabs.
We’re really lucky with our local source for kebabs; an ocakbasi shop where meat is cooked over charcoal; lamb chops, chicken and lamb kebabs, served with rice, flat breads and fresh salad.
The great thing about making your own garlic sauce is that you can finesse the levels of garlic according to your taste. If, like us, it’s a favourite, then you can load up this sauce; on the other hand, you might prefer to moderate the garlic-ness and have something a bit more nuanced. Or, should you be looking to take out some of the heat and raw garlic bite, then slice the garlic thinly, place in a sieve and pour on a kettle of boiling water. Allow to drain and then crush the garlic and incorporate it into the sauce.
4 ways to make garlic less fierce!
Garlic is delicious, but can be antisocial. Here are a few ways to get all the flavour and reduce the fierceness.
- Slice the garlic, place in a sieve and pour a kettle of boiling water over.
- Roast the bulb until the flesh is soft.
- Peel, pop into a bowl and microwave for 30 seconds.
- Use just a sprinkle of garlic powder
Either way, the classic antidote to garlic breath that you might wish to try is to eat a handful of fresh parsley leaves. And if you want to avoid getting garlicky fingers when making this sauce, use a garlic crusher rather than chopping the garlic by hand. Of course you can go the other way and if you want a full on garlic onslaught what would see off several covens of vampires try my easy allioli, or Catalan garlic sauce recipe.
If you make kebabs all the time, make up your shish kebab seasoning in advance, and save time every time you cook.
This garlic sauce is also excellent drizzled over my dirty fries.
Kebab shop garlic sauce
- 2 tbsp mayonnaise
- 2 tbsp yoghurt
- 1 clove garlic
- 1/2 lemon zest
- salt and pepper to taste
- Boil a kettle of water. Slice the garlic thinly, and transfer to a sieve. Pour the kettle of boiled water over the garlic
- With the back of a knife, crush the garlic with a pinch of salt into a paste.
- Mix garlic, mayonnaise, yoghurt, and lemon zest. Season to taste with salt and pepper.
- This recipe is 2 Weight Watchers Smart Points per portion
How about making more of your favourite take away sauces, such as our kebab shop chilli sauce ?