Rarely, when eating barbecue, do we do without sauces - one or another sauce, as a rule, always accompanies a dish so beloved by many. In this article we will talk about preparing a variety of sauces for various types kebab - from vegetables, meat, mushrooms, chicken, fish.

Each person has an individual taste - one prefers kebabs exclusively from lamb, another from chicken, a third prefers classic pork, and a fourth prefers not to eat meat at all and likes to make kebabs from vegetables or mushrooms. There are also many fans of fish kebab. But all lovers of this dish have one thing in common - sauces. Sauce is needed for any barbecue, as it plays a significant role in the perception of this dish. Take, for example, vinegar water - this is, in fact, the most popular sauce that is used to pour over barbecue during or after cooking, but there are many other interesting options.

Of course, there will be people who will say that good shish kebab no sauce is needed, but this is a matter of taste, and most fans of the dish still prefer to eat it with sauce.

There are a huge variety of barbecue sauces, and which one you prefer to this or that kebab is also a matter of taste. However, there are established taste combinations, according to which, for example, for fish kebab it is better to serve sauce with lemon, and for lamb sauces based on natural yogurt. Based on these most popular flavor combinations, we will talk about several options for sauces for different types of kebabs, which you can easily and quickly prepare yourself.

The most popular barbecue sauces with an established recipe in many countries of the world are American Barbecue sauce, Caucasian Narsharab, Georgian Satsebeli, as well as Adjika and Tkemali. You can make these sauces yourself or buy them in a store - they are suitable for any type of kebabs.

RECIPE FOR YOGURT SAUCE FOR LAMB SHASHLIK

200ml natural yoghurt
2-3 cloves of garlic
1 cucumber
1 bunch of dill
1 small green chili pepper
balsamic vinegar
pepper, salt

How to cook yogurt sauce for lamb kebab:

Peel the cucumber and grate it into a bowl using a fine grater.

Peel and press the garlic, rinse the dill and dry, then finely chop.

Remove the seeds from the hot pepper and chop the pulp.

Add all prepared products to yogurt without additives (natural), pepper and salt, add balsamic vinegar to taste, mix thoroughly and serve this yogurt sauce with lamb kebab.

Bon appetit!

RECIPE FOR TOMATO SAUCE FOR PORK SHASHLIK

500g fresh tomatoes
1 head of garlic
1 large onion
1 hot pepper
sugar
salt
vinegar

How to prepare tomato sauce for pork skewers:

Scald the tomatoes with boiling water, remove the skin, finely chop the pulp and simmer until thickened in a small amount of refined vegetable oil over low heat.

Add sugar and salt, chopped hot pepper pulp (without seeds), seasonings to taste (a mixture of peppers), pressed garlic and a little vinegar to the tomatoes, mix and simmer everything together for a couple more minutes.

Grind and marinate in vinegar water(vinegar and water 1 to 1) onions for an hour.

Combine the pickled onion and tomato mixture, mix and serve with pork kebab.

Bon appetit!

Traditionally, it is believed that tomato sauces are best suited for pork kebabs.

RECIPE FOR NUT SAUCE FOR POULTRY SHASHLIK (CHICKEN, DUCK, TURKEY)

150ml water
100 ml pomegranate juice or 1 tbsp. wine vinegar
1 glass walnuts peeled
2-3 cloves of garlic
2-3 tbsp. chopped cilantro
1 tsp each Suneli hops and ground red pepper
½ tsp each saffron and coriander

How to prepare sauce for poultry shish kebab:

You can grind the ingredients for the sauce (nuts, garlic, cilantro) by hand or using a blender.

Combine chopped nuts, cilantro and garlic, add salt, add spices - saffron, coriander, red pepper, suneli hops, mix everything.

Combine vinegar or pomegranate juice with non-hot boiled water, stir, then dilute the thick nut-spicy mass with this mixture while vigorously stirring.

Bon appetit!

Many sauces go well with chicken - tomato, sour cream, garlic, mushroom, etc.

RECIPE FOR LEMON SAUCE FOR FISH SHASHLIK

½ lemon – grated zest
7 tbsp corn or other vegetable oil
3 tbsp. lemon juice
2 tbsp. tarragon
½ tsp each salt, sugar and ground mustard seeds
1 pinch ground black pepper

How to cook lemon sauce for fish kebab:

Squeeze the juice from the lemon, grate the zest on a fine grater, combine 3 tbsp. lemon juice and zest, add mustard, black pepper and chopped tarragon.

Combine the prepared mixture with corn oil, sugar and salt, beat everything with a mixer or blender.

Bon appetit!

RECIPE FOR GARLIC SAUCE FOR VEGETABLE SHASHLIK

200g garlic
50ml vegetable oil
2 tsp ground red pepper

How to cook garlic Sause for vegetarian kebab:

Peel and pass the garlic cloves through a press and heat in a frying pan. vegetable oil very much, then let it cool, add the garlic pulp and simmer over low heat - the garlic should release its juice to the oil.

Add to garlic oil red ground pepper, mix and serve the sauce to the shish kebab of vegetables or mushrooms.

Bon appetit!

Using different types vegetable oil, you can slightly change the taste of the sauce, you can also use different ground pepper - hot red, black, sweet paprika, etc.

What barbecue sauces do you cook most often, friends? Or do you prefer to make do with simple and familiar ketchup? Tell us about it in the comments to this article.

VIDEO RECIPE FOR SAUCE FOR SHAB

And now 20 more recipes

A trip to nature without a barbecue is like football without a ball. We have already talked about the very best marinades, and today we will share recipes for sauces for meat. Choose a delicious addition to your taste.

#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, etc.).

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 olive oil and ginger to them.

#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 low heat. 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. ground red 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 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 fresh beets and grate on a 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 chili pepper;
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, delicious 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 in butter until soft. Then pour wine and diced tomatoes into the pan. Simmer for 1–2 minutes. Add cream, salt, pepper and 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?

Mayonnaise (preferably homemade);
soy sauce in a ratio of one to three (per 100 g of mayonnaise 30 g soy sauce);
garlic and ground black pepper to taste.

How to cook?
Mix mayonnaise and soy sauce, add garlic and pepper passed through a press. The sauce has spicy taste and is suitable for beef and pork kebabs.

#20

What will you need?

300 g sour cream;
100 ml broth;
30 g butter;
1 tbsp. l. flour;
dill and parsley;
salt and pepper to taste.

How to cook?
Fry the flour in butter until golden color. Then pour the broth into the pan and simmer until thickened. After this, add sour cream, finely chopped herbs, salt and pepper. Simmer for another 3 minutes. Cool and serve with seafood, fish or chicken kebabs.

Does not help? Then sauces come to the rescue! The sauce makes dry, burnt meat tasty and nutritious. From a huge list of barbecue sauces of all nations, we have selected the few that are tasty and easy to prepare.

1. Tomato sauce for barbecue

Ingredients:
– basil;
– 1 onion;
– 5 small cloves of garlic;
- greenery.

Preparation:
1. Take a saucepan, pour 1 liter of pasta and 1 glass of warm water into it, then stir and place on medium heat.
2. While the pan is on fire, stir the contents.
3. After the sauce has boiled, add finely chopped onion, salt and pepper, and then add the greens.
Let the mixture boil for 4 minutes, then remove from the heat, throw in the garlic and wait until the sauce cools to 20 degrees.

2. White barbecue sauce

Ingredients:
– 1 packet of mayonnaise;
– 3 cloves of garlic;
– 5 tbsp. l. butter;
– 130 ml white wine (dry);
– 1 tbsp. l. Sahara;
– 4 tsp. lemon juice;
- black pepper;
– mustard;
– 1 onion.

Preparation:
1. It is advisable to grind the garlic and onion as much as possible in a blender. But if you don’t have it, you can do it manually, using a knife or garlic press.
2. Next, heat the frying pan, add oil and fry a little, stirring constantly.
3. Next add wine, mix well and simmer the sauce over low heat until everything is reduced by exactly half.
4. After this, add lemon juice, all the sugar, mayonnaise and high-quality mustard. Pepper and salt. This sauce is best served cold with meat.

3. Barbecue sauce with soy sauce

It is very simple, but despite this, very tasty.
Ingredients:
- mayonnaise;
– soy sauce;
– garlic (to taste, from several cloves to 1 head);
– a little black pepper.

Preparation:
1. Take soy sauce and mix it with mayonnaise in a ratio of 1:3.
2. Mix garlic and pepper, throw into soy-mayonnaise mixture. That's all. Fast and easy. The result was a spicy sauce.

4. Armenian barbecue sauce

Ingredients:
– half a can of tomato paste;
– 1 glass of water;
– 1 head of garlic;
– 1 tbsp. l. fresh finely chopped cilantro;
– other greens;
- salt and pepper.

Preparation:
1. Dilute tomato paste with water over medium heat and wait until the mixture boils.
2. Add finely chopped onion, herbs, spices and garlic. Let the sauce simmer for up to 5 minutes, after which you need to let it cool well and then gobble it up with purpose.

5. Georgian barbecue sauce

Ingredients:
– tomatoes – 1.5 kg;
– 1 head of garlic;
– a bunch of cilantro;
– other greens;
– a branch of oregano and basil;
– half a spoon of adjika and a little ground pepper.

Preparation:
1. Remove the skin from the tomatoes and cut them into halves. After which you need to remove all the seeds and grind the pulp in a blender.
2. Next, take the received thick juice and cook after boiling over low heat for 20 minutes.
3. 5 minutes before readiness, add all the above unused ingredients into the sauce. The sauce should be served very cold.

6. Pomegranate barbecue sauce

Ingredients:
– 2 glasses of sweet wine;
– 1.5 glasses of pomegranate juice;
– 4 cloves of garlic;
– 3 tablespoons chopped basil;
– a pinch of starch;
– 1 tsp. sugar and salt;
– a little ground black and hot pepper.

Preparation:
1. Take a saucepan and pour juice and wine into it. Next, add spices: sugar, salt, herbs and garlic.
2. After the sauce has boiled over low heat, cover it with a lid and cook for 20 minutes.
4. 5 minutes before the end, add starch into the resulting sauce, which should not be diluted big amount wine and heat until thick.

7. Sour cream sauce

Ingredients:
– 300 g sour cream;
– half a glass meat broth;
– 4 tsp. butter;
– dill with parsley;
– 1 tbsp. l. flour;
- salt and pepper.

Preparation:
1. Throw in a frying pan butter. Add flour to it and fry until golden brown. Then add the broth and cook until thick.
2. After the sauce has thickened, add required quantity sour cream, herbs, salt and pepper and cook for another 3 minutes. That's all, actually. What did you think? The recipe is really interesting.

With the coming warm days We all enjoy spending weekends in nature, where we relax and breathe fresh air. And of course, what would a vacation be without barbecue?

Shish kebab means warm spring weather, beautiful nature and freedom! Kebab is wonderful fresh air with notes of the aroma of fried meat and hot coals. ...

In general, a picnic in nature is always a holiday. After all, there will be a lot of fun and communication, and there will also be a fire for barbecuing. But treat yourself to just one fried meat today, when many people like a more varied table, it’s almost bad manners. Therefore, sauces, salads, snacks are simply necessary. With them even the most delicious kebab will sparkle with new colors, especially since preparing appetizers for barbecue often serves as a prelude to the main course and helps to unite those around. There is almost always a place for alcohol in this foreplay. This article is for your attention:

How to choose products

If you decide to prepare salads for barbecue according to classic version, then you will need fresh vegetables. Which of them is most suitable for roasting over a fire? First of all, it is worth saying that it is best to purchase products at the farmers market (and from your own garden this will be absolutely ideal) After all, the less mechanized the growing process is, the more fruits have natural taste and, oddly enough, souls. So, tomatoes should be juicy, fleshy, but at the same time strong, eggplants should be small, regular in shape, without spoilage, onions are best of salad varieties, peppers should be ripe and aromatic, and greens should have a pronounced smell. In any case, vegetables are always healthy, no matter in what form they are consumed: fried, baked or raw. How to serve salads for barbecue Appetizers at a picnic before the main course are designed to slightly satisfy hunger, which can greatly distract from socializing with friends. In the Caucasus, for example, it is customary to eat spices with tomatoes in large quantities, and then it is doubly pleasant and tasty to taste lamb kebab. Therefore, offer guests light cold vegetable salads so that their thoughts do not circle only around the grill in languid anticipation of the barbecue. And if you decide to amaze everyone present and make warm salad made from baked vegetables, then it should be served along with kebab.

Vegetable salads

There is no doubt about the benefits of all vegetable salads. Those snacks that contain a lot of spicy herbs. After all, it contains natural essential oils and bioflavonoids, which have a beneficial effect on digestive system. Usually, barbecue causes a feeling of heaviness, and vegetables will make it easier to digest fried meat, and you won’t be able to eat a lot of it, snacking on fatty pieces with a lot of herbs and vegetables. Therefore, try to always prepare salads for barbecue.

Sauces Definitely enhances the flavor of the meat!

Of course there are a lot of recipes, but these are the ones I liked ( vegetable salads I didn’t bother posting them, they’re not difficult to prepare):

Georgian barbecue sauce - batse

In Georgia, a sauce called “batse” is served with shish kebab. He has a complex rich taste and aroma.

To prepare it, you you will need the following products:
- walnuts - 1.5 tbsp.;
- coriander seed (crushed) - 1 tsp;
- cilantro;
- garlic - 2-3 cloves;
— 1 hot peppers;
- salt;
- vegetable oil - 1 tbsp. l.;
- pomegranate juice or vinegar;
— onion(chopped) - 1 tbsp. l.;
- chilled boiled water.

Half of the nuts must be crushed with salt in a mortar, and the second half must be crushed using a meat grinder or blender along with all the spices and salt, then also crushed or mashed with a spoon. Combine both mixtures, mix, add pomegranate juice or vinegar, oil for acid, dilute with water.

Armenian sauce for barbecue

This sauce is very easy to prepare.

Ingredients:
— tomato paste — 250 g;
- chilled boiled water - 300 ml;
- onions - 0.5 pcs.;
- garlic - 2-3 cloves;
- sugar - 3 tsp;
- cilantro, dill - 1/4 of a bunch each;
- salt;
- hot chili pepper.

Tomato paste is diluted with boiled water, then chopped onions, garlic, herbs and other ingredients are added. Everything is thoroughly mixed. This option is often called Homemade Barbecue Sauce.

Satsebeli sauce

Ingredients:
Tomato juice - 300 ml;
Cilantro – 1 bunch;
Garlic – 3 cloves;
Dry adjika – 1.5 teaspoons;
Apple/grape vinegar – 1 tbsp. spoon;
Suneli hops – 2 teaspoons;
Salt - to taste.

Satsebeli - perfect sauce for barbecue. A variation of this tomato sauce It is easy to prepare using tomato juice; it is also quickly prepared from tomato paste with water, and a little longer - from fresh juicy tomatoes. At will, i.e. Depending on the dish for which satsebeli is prepared, chopped walnuts are added.

Prepare tomato juice, fresh cilantro, garlic, suneli hops, dry adjika, apple cider vinegar, salt.

The most common spices and herbs in adjika are coriander, hot peppers, celery, parsley, dill, basil, savory, Bay leaf, marjoram, saffron, peppermint, paprika.
The composition of suneli hops includes fenugreek, garden savory, coriander, bay leaf, dill, basil, peppermint, marjoram, parsley, red pepper, and saffron.
Chop the cilantro and chop the garlic.
Add apple cider vinegar, suneli hops, adjika.
Grind the mixture with a pestle or something similar.
Pour in tomato juice and stir.
The barbecue sauce is ready. Serve Satsebeli with hot meat.

Sour cream sauce for barbecue

This is also a simple and uncomplicated recipe.

You will need these Ingredients:
- sour cream (20-30%) - 1 tbsp.;
- melted butter - 3 tbsp. l.;
- boiled chilled water - 1/2 tbsp.;
- flour - 1 tbsp. l.;
- garlic - 2 heads;
- salt, herbs, pepper to taste.

The sour cream is heated over low heat, oil, water, salt, pepper and flour diluted with water are added to it. Everything is mixed, flavored with finely chopped herbs and garlic.

Alabama sauce for barbecue

Alabama sauce is a mayonnaise-based white sauce.

For the sauce for us you will need:
— ready-made mayonnaise — 2 tbsp.;
- apple cider vinegar - 1 tbsp.;
- lemon juice - 2 tbsp. l.;
- a mixture of peppers or just black pepper - 3 tbsp. l.;
- cayenne hot pepper - 0.5 tsp;
- salt.

All ingredients must be mixed and refrigerated for several hours. It is recommended to stir the sauce again before use.

Hot Strawberry Sauce

Ingredients:
1 stack chopped strawberries, 1 hot chili pepper, ¼ tsp. salt, 1 tsp. sugar, 1 tsp. olive oil.

Preparation:
Grind the strawberries and peeled peppers using a blender. Add the remaining ingredients and stir. Serve this fiery sauce with meat or fresh tomatoes.

Spicy raspberry sauce

Ingredients:
500 g raspberries, 2 tbsp. vegetable oil, 1 onion, 2 hot peppers, 2-3 cloves of garlic, 120 ml apple cider vinegar, ½ tsp. salt, 120 g sugar.

Preparation:
Heat oil, add chopped small cubes onion and simmer until soft for 4-5 minutes. Add pepper and garlic, passed through a press, cover with a lid and simmer, stirring, for 5 minutes. Add raspberries and cook until soft, 2-3 minutes. After this, pour in the vinegar, stir, add salt, sugar and bring to a boil. Simmer over medium heat until thickened, 10 minutes.

Blackcurrant sauce with herbs

Ingredients:
2 stacks berries black currant, 1-2 bunches of parsley, 1-2 bunches of dill, 1-2 heads of garlic, salt, ground black pepper, sugar - to taste.

Preparation:
Grind the washed and dried berries using a blender. Separately chop the herbs and garlic. Combine berries and green puree, add salt, sugar and pepper to taste.

Blackcurrant sauce with tomato paste

Ingredients:
250 g black currants, 140 g tomato paste, 3-5 cloves of garlic (the amount is determined experimentally and to taste), 1-2 hot peppers, fresh herbs, salt, ground black pepper, spices - to taste.

Preparation:
Grind greens, garlic and hot peppers without partitions and seeds using a blender, add currants and beat until smooth. Add tomato paste, salt and pepper, if necessary, add spices to taste (ground coriander, for example), stir and refrigerate for a couple of hours.

Spicy blackcurrant sauce

Ingredients:
700 g black currants, 250 g tomato paste, ⅓ cup. brown sugar, 60-80 ml wine vinegar, 1-5 hot peppers(to taste and desire), 4-5 cloves of garlic, 3 tsp. ground coriander, 1 tsp. allspice peas, ½ tsp. ground pepper mixture, 1 tsp. salt.

Preparation:
Using a blender, grind the products until smooth. Tasting the mixture, add vinegar, salt and spices. If it seems too sour, you can add sugar; if the currants are very sweet, add vinegar. Place in the refrigerator overnight to allow the aromas and flavors to blend properly.

Sweet and sour redcurrant sauce

Ingredients:
1 kg of red currants, 500 g of sugar, 2-3 buds of cloves, ½ tsp. ground cinnamon, ½ tsp. ground allspice, salt, ground black pepper - to taste.

Preparation:
Cover the currants with sugar and let stand to release the juice. Place the bowl with the berries on the fire and heat until the sugar dissolves. Remove from heat, add spices and let cool completely. Rub the cooled mass through a sieve.

Plum sauce

Ingredients:
1 kg plums (or cherry plums), 2 tbsp. chopped green cilantro, 2 tbsp. chopped dill, 2-3 cloves of garlic, 1 - 2 hot peppers, ¼ cup. water, salt, sugar - to taste.

Preparation:
Remove the pits from the plums, place them in a saucepan, add water, put on the fire and bring to a boil. Boil for 10 minutes, stirring, then place in a sieve and drain the liquid into a separate bowl. Rub the plums through a sieve. Chop the greens, pass the garlic through a press. Add salt and sugar to the plum mixture, put on fire, and bring to a boil. Add the herbs, pepper and garlic, stir and cook for 2 minutes, skimming off the foam. Cool and transfer to clean jars. Store this sauce in the refrigerator.

Tkemali

Ingredients:
sour plums- 1 kg, garlic - 1/2 head, greens - 1 bunch, salt and pepper - to taste

How to cook:
Separate the plums from the seeds and boil the fruit until they become soft. Rub through a sieve. Mix the plum puree to the consistency of sour cream. Crush the garlic and finely chop the greens. Add the garlic and herbs to the plum puree and bring to a boil over low heat. Our sauce is ready.

Marinated zucchini and tomatoes with mint

You will need:
1 kg peeled zucchini, 4 medium tomatoes, 125 ml olive oil, 2 cloves garlic, finely chopped, 2 tablespoons coarsely chopped fresh mint, ½ teaspoon salt, freshly ground black pepper, 125 ml white wine sauce.

Preparation:
Heat vegetable oil in a large frying pan. Fry the zucchini, cut into circles, on both sides until golden brown, then transfer them to a bowl. Cut the tomatoes into circles and place on the zucchini.

Add garlic, mint, salt and pepper to taste. Bring the vinegar to a boil and pour it over the zucchini and tomatoes. Cover and marinate at least overnight. Stir gently once or twice before serving.

Khorovats (vegetable appetizer in Armenian)

Wonderful dish armenian cuisine- spicy vegetable snack for barbecue.
Shish kebab in Armenian is called “khorovats”. And the vegetables that are baked right there on the fire received the same name.
If you don’t have a barbecue with coals on hand, you can make do with the oven!

Ingredients:
2 larger eggplants (750-800 g);
2 large red peppers (450-500 g);
0.5 kg ripe tomatoes;
1 medium hot pepper (+/- 30 g);
1 medium onion;
3-4 cloves of garlic;
2 tsp wine vinegar 6%;
salt, ground black pepper;
fragrant sunflower oil;
greens to taste and desire.
We also need a baking tray and baking paper (for the oven).

Wash all the vegetables and wipe dry. Place the onion and garlic aside.
Prick the eggplants with a fork.
Line a baking tray with paper, lay out the vegetables and place in hot oven(190 degrees) for 20 minutes.
Follow! As soon as the delicious smell starts, let's take a look. Has the skin on the peppers darkened in some places? So, take out the baking sheet.
Place the tomatoes and hot peppers in a bowl and cover with a lid. Eggplants and Bell pepper turn it over to the other side. We send them to bake.
After another twenty minutes we look into the oven. If the skin of the peppers is swollen, it’s time to pull everything out.
Remove the vegetables to another bowl and cover with a lid.
Let everything cool for about half an hour.
Then we remove the skin from all the vegetables, remove the seeds from the peppers, trying to preserve the juice (tear off the butt and pour the juice into a bowl where we will make the appetizer).
Chop the onion into thin half rings, put it in a salad bowl and sprinkle with vinegar.
Vegetables cut large pieces and send it to the onion.
Sprinkle with chopped garlic, herbs, add some salt and freshly ground black pepper.
Stir, pour in oil. Our delicious, sizzling appetizer is ready!

Let the khorovats brew for about half an hour in the refrigerator, and then serve it with the kebab. You can also serve pita bread. Very spicy, very tasty!

Pickled onions with beets

To prepare this appetizer you will need six onions, one medium-sized beet, black pepper and salt, wine vinegar, and boiled cold water. Wash the beets and cut into large pieces. Place in container. Cut the onion into rings, pour over boiling water and place in a container with beets. Place the vegetable in a space free from beets. The remaining beets are placed on top of the laid out onions. Sprinkle everything with salt and pepper. Pour in water mixed in equal proportions with wine vinegar. Marinate overnight. By the way, the onions in this appetizer will have a nice pink color.

Bruschetta with tomatoes

To prepare this barbecue appetizer, which has Italian roots, you need to take one baguette, three tomatoes, onions, 50 grams of processed cheese, four tablespoons of olive oil, three tablespoons of white wine vinegar, half a teaspoon of basil and sugar. Cut the bread into pieces 10 cm long and cut each piece into two pieces lengthwise. Grease with olive oil and grill in a pan.

Peel and chop the onion, add wine vinegar, sugar and salt to it. Chop the tomatoes very finely. Transfer them to the onion, add a few tablespoons of olive oil and stir. Grease each piece of toasted bread processed cheese and add the filling.

By the way, the sauce that remains after the filling can not be poured out, but used as a sauce for meat.

Leek salad

Salads and barbecue appetizers must contain vegetables. After all, these dishes should be light and highlight the heaviness of the meat. To prepare this salad you need to take 200 grams of the white part of the leek, 100 grams of apples, 50 grams of carrots and celery root, dill, parsley. For dressing, use sunflower oil and lemon juice.
Cut the onion into rings. Apples are cut into strips and sprinkled with lemon juice.

Celery and carrots are grated on a coarse grater. All ingredients are mixed and seasoned with oil and lemon juice. Greens are added. After this, the salad can be served.

Snack roll to the barbecue

Snack roll for barbecue - very simple and unforgettable tasty dish which will become worthy decoration not only your picnic, but also festive table. The appetizer turns out to be very light and definitely leaves room for barbecue. That’s why you can please your friends with this dish while the meat is roasting over coals.

Ingredients:
Puff pastry sheet 4 pieces
Tomato paste 6 tablespoons
Red bell pepper big size 1 piece
Large green bell pepper 1 piece
Hard cheese 100 - 150 grams
Salt to taste
Ground black pepper to taste

Inventory:
Cutting board - Knife - Oven - Baking tray - Paper for baking - Coarse grater - Plates - 3 pieces - Table spoon - Flat large dish- Serving dish - Refrigerator - Food cape or plastic bag
Preparing a snack roll for barbecue.

Step 1: Prepare the red bell pepper

Wash the bell peppers under running water. Then place the ingredient on cutting board and use a knife to remove the tail and seeds. After this, using the same sharp tools at hand, we cut the vegetable into small squares no larger than 1 - 1.5 centimeters in size. Transfer the crushed component to a clean plate.

Step 2: Prepare the green bell pepper

Now rinse under running water Green pepper. In fact, in terms of taste, these two bell peppers, which are indicated in the recipe, are not very different from each other, but only in color. But they are necessary for beautiful design dishes. In the same way, we can take a yellow vegetable instead of a green one. In a word, to your taste and color. This will not make the dish any less tasty, but on the contrary, it will turn out very appetizing. So, after rinsing the ingredient under water, put it on a cutting board and use a knife to remove the tail and seeds. Cut the ingredient into small pieces identical in size to red pepper and transfer to an empty plate.

Step 3: prepare hard cheese

To prepare snack rolls, it doesn’t matter what type of cheese you use. It can be either Russian or Adyghe, or Suluguni cheese. The main thing is that you like it. So, using a coarse grater, chop the ingredient on a cutting board and immediately after that transfer it to a clean plate.

Step 4: getting ready snack roll to the barbecue

So, lay out all the puff pastry leaves at once on a clean, prepared kitchen table. Attention: usually puff pastry can be purchased at any store or supermarket. Therefore, try to choose a proven product brands and only made from flour premium and without any artificial additives. Also, before preparing the dish, you need to unpack the packaging with the ingredient and place the dough on a flat dish so that it melts and becomes room temperature. As soon as it is possible to separate the test leaves from each other, we do this immediately and then straighten each leaf on the kitchen table. So, use a tablespoon to spread the tomato paste onto each dough sheet and spread it over the entire surface of the puff pastry, leaving gap 1.5 centimeters from one edge.

Then place pieces of red and green bell pepper on the dough, on top of the tomato paste. We can do this one by one so that we can succeed beautiful dish- a strip of green vegetable pieces, and then a strip of red vegetable. And so alternate vegetable strips until there is a gap in the test layer.

After this, sprinkle the dish with grated hard cheese. Salt and pepper to taste.We wrap the puff pastry with cheese and vegetable filling with our hands towards the gap.

When we have a roll, carefully press the empty strip of dough onto the main dough mass with our fingers so that during the baking process our dish does not spread over the entire surface of the baking sheet and holds the shape of the rolls. Carefully transfer the appetizer roll onto a flat dish and put it in the refrigerator to brew for 1-2 hours. Attention: To prevent the dish from absorbing foreign odors from the refrigerator, it can be wrapped in cling film or in a regular plastic bag.

After the allotted time has passed, remove the dish from the refrigerator and place it on a cutting board. Meanwhile, line a baking tray with baking paper. Cut the roll crosswise into small pieces, 1.5 - 2 centimeters thick, and immediately after that transfer them to a baking sheet. Bake in the oven at 180°C for 10 minutes or until the cheese is melted and golden brown. Attention: preheat the oven and monitor the baking process of the dish, since the cooking time for snack rolls primarily depends on your oven and the dough.

Step 5: serve the appetizer roll with the kebab

After the allotted time for baking, take out the baking tray with the dish from oven and set aside for 5 minutes to allow the rolls to cool slightly. Immediately after this, the appetizer can be served. And it’s best to take this dish with you to nature and treat your guests while the barbecue is being prepared. After all, snack rolls are very light due to the fact that they contain vegetables and soft, airy dough.

Tips for the recipe:
– Instead of puff pastry, you can use sheet pastry thin pita bread and do the same cooking procedure with it as with the dough. The only thing is that before baking the rolls, you need to beat the egg with a hand whisk until smooth and brush all the rolls with it using a pastry brush.

– If you want to make your snack rolls more satisfying, then you can crumble any sausage of your choice or pieces of boiled chicken fillet into the filling.

– Before serving, the dish can be sprinkled with finely chopped parsley and dill. Thus, your rolls will become even more aromatic and appetizing.
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Lavash chips in Armenian style

Ingredients:
Armenian lavash
ground paprika
vegetable oil
salt

Preparation:
Cut the lavash into pieces, pour vegetable oil over it, add salt and shake ground paprika. You can use any seasonings you wish. Then place in the oven and bake until the chips are crispy.

These chips are a great addition to a barbecue appetizer, especially khorovats (recipe above). Chips are convenient to take baked vegetables. Well, how delicious there are no words!

Have a wonderful, fun, appetizing and delicious picnic!

Making barbecue sauce from tomato paste is quick and easy. The main thing is to use suitable seasonings and spices, and follow all recipe recommendations.

General Product Information

Homemade tomato sauce can be served along with any dishes. However, most often it is made specifically for barbecue, because it is no secret that this meat dish turns out much tastier and more aromatic if it is dipped in tomato sauce.

Many modern housewives get lazy and buy already ready sauce in the shop. However, such a product does not always meet all quality and safety requirements. In this regard, we recommend making it yourself, especially since you don’t need many expensive ingredients for this.

Tomato paste shish kebab sauce: recipe

Few people know, but it exists great amount recipes, thanks to which you can prepare your own barbecue sauce. Most simple options will be presented in this article.

So, to prepare aromatic tomato dressing we will need the following ingredients:

• medium-sized cloves of garlic - about 5 pcs.;
• natural tomato paste – 900 ml;
• large sweet onion - 1 head;
• warm drinking water – 1 full glass;
• salt and pepper - use to taste;
• fresh herbs - a small amount of(add as desired).

Cooking method

Before you make sauce from tomato paste, you need to think about what kind of product you want to get in the end. If you require spicy dressing, then we recommend using a little more hot and spicy spices. Otherwise, it is necessary to use only the above-mentioned set of products.

To do it yourself homemade sauce from tomato paste, take a deep bowl, put the paste in it and pour in warm drinking water. Mix the ingredients, put on the fire and heat slowly.

After the mixture boils, add finely chopped onion to it, as well as table salt, fresh herbs and pepper. In this composition, cover the ingredients with a lid and cook over low heat for about five minutes.

Boil the sauce a little and remove it from the stove. Then immediately add crushed garlic cloves to it and mix well again.

Then the tomato sauce should cool completely (you can place it in the refrigerator). After this, it is served to the table along with the ready-made hot kebab.

Making Caucasian barbecue sauce

Tomato paste sauce for kebabs can be prepared using different ingredients. For example, in the Caucasus, refueling is very common, which involves the use large quantity herbs and spices. We will tell you exactly how to prepare it at home right now.

So, to make tomato paste sauce for Caucasian-style kebabs, you need to prepare:

• drinking warm water - about 2/3 cup;
• natural tomato paste – about 450 g;
• garlic – 2-3 large cloves;
• fresh cilantro, dill, parsley, green onions- along the middle beam;
• khmeli-suneli – 1 dessert spoon;
• allspice and salt - add to taste.

Cooking process

Before you make tomato paste sauce, you need to prepare the base for it. For this natural product put in a bowl, and then dilute with warm drinking water. The resulting mass is placed on medium heat and gradually brought to a boil. At the same time, the paste is stirred regularly so that it does not burn on the sides and bottom of the dish.

After the described steps, finely chopped fresh cilantro, green onions, dill and parsley, grated garlic cloves and various spices, including suneli hops, are added to the ingredients one by one.

In this composition, the products are boiled for about three more minutes, and then removed from the heat and cooled.

The finished tomato sauce is cooled in refrigeration chamber, and then served with a meat dish in beautiful bowls.

Making a quick sauce without heat treatment

If you don't want to process the tomato paste sauce for kebabs heat treatment, then we offer you a simple and quick option preparations. To implement it we will need the following products:

• medium-sized clove of garlic – 1 pc.;
• natural tomato paste – 4 large spoons;
• medium-sized red onion – 1 head;
• warm drinking water – 3 large spoons;
• table salt and pepper - use to taste;
• dried basil and thyme – use as desired;
• fresh herbs - a small amount.

How to cook?

There is nothing difficult in preparing such a sauce. Place the tomato paste in a bowl and mix well with a few spoons of warm drinking water. Then salt and allspice, finely chopped red onion and grated clove of garlic are added to them. Dried thyme and basil are also added to the sauce for taste and aroma. If desired, you can add chopped herbs to it.

It is advisable to serve this sauce immediately after preparation. It is recommended to store it in the refrigerator for no more than a day. Otherwise, the product will fizzle out, become less aromatic and lose its taste qualities.

Let's sum it up

As you can see, there are quite a few recipes for making barbecue sauce at home. If you do not want to use tomato paste for this, we recommend using regular tomatoes. Beat them with a blender and add suitable spices, you will get the same tasty and flavorful sauce, which in addition will be very useful for the body.

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 fully emphasize the taste of 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 authentic 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.

1. 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;
2. When the mixture boils, add a finely chopped onion to it, salt and pepper, add any herbs and a little basil;
3. 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 barbecue sauce is very quick and easy to make and is one of the most popular.

Dressing for barbecue in Georgian style

This kebab sauce will really appeal to spice lovers, because it has a unique aroma and a special spicy piquancy.

1. 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;
2. Place the resulting thick mass in a saucepan and cook after it boils over low heat for about 20 minutes;
3. 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;
4. 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.

1. One part of soy sauce (half a glass) is thoroughly mixed with three parts of mayonnaise (one and a half glasses);
2. 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:

1. Grind one onion and three cloves of garlic in a blender or finely chop by hand;
2. Heat a frying pan, put five large spoons of butter and vegetables into it, lightly fry everything together, remembering to stir regularly;
3. Add 130 g of dry white wine, mix well and simmer the dressing over low flame until it is reduced by half;
4. 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

1. Dilute half a jar (500 g) of tomato paste with a glass of water, place on medium flame and wait until the mixture boils;
2. Next, add a medium bunch of finely chopped green onions, dill, cilantro and parsley;
3. 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:

1. Rinse 300 g of plums well and remove seeds, then grind in a meat grinder;
2. 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;
3. Combine the mixture with cilantro and dill to taste, add two chopped garlic cloves, ground red pepper and coriander also to taste;
4. Bring to a boil again and immediately remove from the flame. Finished product served cool.

Pomegranate dressing

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

1. Combine one and a half cups in a saucepan fresh juice pomegranate and two glasses of sweet red wine;
2. 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;
3. 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;
4. 5 minutes before turning off, add a small pinch potato starch, soaked in red wine;
5. Mix the ingredients thoroughly, heat them slowly and bring to a thick consistency;
6. Cool the finished mixture and serve.

Yogurt dressing

1. Grate a large cucumber, finely chop one chili pepper, and chop a bunch of dill. Also add 3 grated garlic cloves;
2. 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.

1. 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;
2. Place in a blender, add a pinch of ground cinnamon, a little allspice, a large spoon of olive oil, and add salt;
3. Grind the mixture until smooth and serve chilled.

As you can see, to make your own original homemade barbecue sauce, 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