How To Make Doner Kebab Sauce?

Dried oregano flakes, 1/8 TSP, or more or less to taste


  • Garlic cloves should be crushed into a paste using a mortar and pestle.
  • Creating the sauce In a small bowl, combine the mayonnaise, Greek style yogurt, za’atar, lemon juice, extra virgin olive oil, and crushed dry oregano flakes. Mix thoroughly and uniformly. Use as a dip or in kebabs, salads, pizza, sandwiches, and hamburgers.
  • Storage instructions: Refrigerate in an airtight container and use within 5-7 days.


  • If you don’t have a mortar and pestle, pulse the garlic in a small blender to make a paste. Instead, use the flat side of your knife to crush the garlic, and then use the back of the knife to mash it into a paste.
  • Middle Eastern spice mixture called za’atar is created from sumac, dried thyme, sesame seeds, and other herbs and spices. The one I use is made with sesame seeds, sumac, dried oregano, ground cumin, salt, ground coriander, and dried marjoram. There are regional variants. Za’atar is available at major, well-stocked supermarkets in the spice and seasoning section, as well as at Middle Eastern and Mediterranean grocers and online. If you are gluten sensitive, be sure the ingredient list does not include wheat before making a purchase.
  • To make garlic taste more delicate: You can microwave or blanch the garlic cloves in order to give the sauce a more delicate garlic flavor.
  • Blanching involves soaking the peeled cloves in a dish of hot (from a kettle) water for 5 minutes, patting dry, allowing to cool, and then squeezing them into a paste.
  • Using a small bowl and a microwave, zap the peeled cloves on high for 25 to 30 seconds. Wait until totally cooled before pulverizing into a paste.
  • Garlic roasting: Because roasting will make the garlic sweeter, I do not advise roasting the garlic for the sauce.

What ingredients are in kebab garlic sauce?

Toum is a well-liked Middle Eastern vegan garlicky mayonnaise, also known as Salata Toum, Toumya, or Lebanese Garlic Sauce.

The Levantine dialect’s pronunciation of the Arabic word for garlic, “thoum,” results in the word “toum.”

Aioli, which is well-liked in Provence, France, and the southern areas of Spain, is comparable to Lebanese Garlic Sauce (Ibiza, Mallorca, Malaga, Valencia, Seville, Granada, Cordoba).

Four basic ingredients—garlic cloves, vegetable oil, lemon juice, and salt—are customarily crushed together in a mortar and pestle to create authentic kebab garlic sauce.

The thick garlic spread is typically served as a side dish with Chicken Shawarma or Kebab in Middle Eastern cuisine. Toum is frequently served alongside falafel, mixed grill platters, and grilled veggies including roasted eggplant.

As a dip for French fries, crispy artichokes, or roast chicken, Lebanese garlic sauce is one of the most well-liked ways to consume it today.

Kebab house sauce: what is it?

Kebab House Sauce (Rapeseed Oil, Sugar, Spirit Vinegar, Pasteurized Egg Yolk, Salt, Mustard, Modified Maize Starch, Potassium Sorbate, Guar, Xanthan Gum Stabilizers, Lutein Color)

How do you make a dipping sauce with garlic mayo?


  • In a bowl, add 80 ml of mayonnaise.
  • Grate 1/2 tsp of garlic and add.
  • Incorporate 1 tbsp of All-Purpose Cream.
  • Add 1 tsp of salt.
  • Add some peppercorns.
  • Garlic powder, 1/4 teaspoon, added.
  • Including 1/2 tsp of white vinegar.
  • It has been thoroughly combined.

How do you prepare kebabs’ chili sauce?


  • chopped tomatoes in a 400g can.
  • 2 tablespoons of ketchup.
  • 1 grated tiny onion
  • 2 garlic cloves, grated or coarsely chopped.
  • 1-4 red chilies, seeds and all, diced (depending on how fiery you like it).
  • add a sugar pinch.
  • 1 tablespoon of cider vinegar or white wine vinegar.

Which peppers are used in kebab shops?

mellow Lombardi peppers The mild chilli peppers eaten with doner kebabs and other dishes are known as “Tatli Biber” or “Lombardi Peppers” and are pickled. an addition that is frequently served with Turkish and Mediterranean cuisine.

How is red chili sauce made?


  • Garlic and onions are added to hot oil in a pot and sauteed for one minute.
  • Cook till soft after adding the tomatoes and chilies.
  • Mix thoroughly after adding sugar and salt.
  • After cooling, add vinegar and mix until smooth.
  • Keep chilled in a clean jar.

What is garlic sauce in the Turkish style?

Garlic sauce in the Turkish style. a delectably creamy and herbaceous sauce in the Turkish manner. mixed with a mixture of chives and garlic. The ideal complement to steak, chicken, or chips on the barbecue. Available sizes are 230g.

Is garlic sauce a healthy food?

Garlic: It has been demonstrated that garlic lowers cholesterol. Allicin, garlic’s active component, helps to decrease blood pressure. Another claim about garlic is that it can assist diabetics control their blood glucose levels. The circulatory and heart systems benefit greatly from garlic.

What foods are skewered well?

The Top 14 Sides for Kabobs

  • Coconut Rice
  • Yogurt and Cucumber Dip.
  • Cobs of corn.
  • spinach salad
  • a potato salad
  • The Corn Pudding.
  • The sweet potato.
  • tomato and cucumber salad.

Is aioli simply mayonnaise with garlic?

Aioli is an emulsion, or a combination of two incompatible liquids, like mayonnaise. Aioli is usually made with garlic and olive oil, which is the major distinction between aioli and mayo. On the other hand, flavorless oil, often canola oil, is used to make mayonnaise. However, because of their comparable textures, you may quickly make Cheater’s aioli sauce by combining a few inexpensive components with pre-made mayonnaise (see recipe card).

The translation of the word aioli is “garlic with oil.” The cuisines along the Mediterranean shores of Spain (allioli), France, and Italy use this garlic and olive oil-based creamy sauce. Although there are many varieties, today’s versions typically include egg yolks, lemon juice, and maybe a trace of mustard.

You can make it in advance, of course. It lasts up to 5 days when kept in the refrigerator in an airtight container. It should be kept in a glass container, in my opinion.