chilli sauce

Try out our delicious Spicy Kebab Shop Chilli Sauce. Full of flavour and packs a good punch. You can adjust the amount of chilli in it to suit your taste. Quick and easy to make and tastes great with grilled meat, chicken or fish.

Kebab Shop Chilli Sauce

Red Onion

Shallots (or 1 small onion)

Garlic

tsp lemon juice (you can add more at the end if needed?)

tomato

tbsp Sugar (or sweetener)

tomatoes

olive oil

salt and pepper (to taste)

parsley

Cut the chillies in half and remove seeds (optional) Place red onion, shallots and chillies in a  mini food processor and blitz to make a lump-free paste.

Fry the chilli paste with Sundried Tomato Puree (or Tomato Puree) and chopped tomatoes in a large pan until heated through.

Add garlic, sugar, and a squeeze of lemon (don’t add too much lemon, you can always add more later if needed). Bring to the boil, then simmer for 15 minutes.

Turn off the heat, add in Olive oil, parsley, salt &amp; pepper to taste. If you want to add more lemon now you can.Serve up warm or cold!

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Fantastic Chilli Sauce, just like you get from the Kebab shop! We tell you how to make your own and help you choose how many chillies to use! Perfect with Kebabs or many other grilled foods!

SKIPPY® Spicy Peanut Butter Dip

SKIPPY® Creamy Peanut Butter

soy sauce

sriracha or hot chilli sauce

ginger

water

crunchy nuts

Place the peanut butter, chilli sauce, soy sauce and ground ginger in a bowl.   Whisk all ingredients together until combined  and slowly add the boiling water until you have your desired thickness.  

Place in a serving bowl and sprinkle with crunchy nuts and serve with crudites, tortilla chips, it will also go perfect in a sandwich or served with leftover turkey.   Enjoy!

Make a quick and easy chilli sauce to accompany our doner kebab recipe for a takeaway classic at home. It's packed with chillies, tomatoes, onion and garlic

No-cook kebab shop chilli sauce

can chopped tomatoes

tbsp ketchup

onion,

garlic cloves, finely chopped or grated

1-4 red chillies (depending on how

sugar

tbsp white wine vinegar or cider vinegar

Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.

Make your own Takeaway Chicken Kebab Recipe at home. Succulent grilled chicken served with salad and pitta bread. Easy to make and delicious, try them out today!

Takeaway Chicken Kebab Recipe

Skinless, Boneless Chicken Thighs (or 3 breasts)

tbsp Olive Oil

lemon

Garlic (crushed)

tsp Ground Coriander

tsp Turmeric

Cinnamon

Salt & Black Pepper

Pitta Bread

½ Lettuce (thinly sliced)

½ Red or White Cabbage (thinly sliced)

cucumber (sliced)

Carrot (Julienne

tsp Olive Oil

Mix yogurt, olive oil, cinnamon, turmeric, ground coriander, lemon zest, lemon juice, garlic, salt &amp; black pepper together in a large pot.

Add whole boneless, skinless chicken thighs and stir to cover them in yogurt.

Use 2 kebab skewers to thread the marinated thighs onto, fold the thinner parts over to keep them all at the same thickness.

Marinade Chicken (this can be done night/morning before or straight away)

Preheat grill to a low heat, place chicken under the grill, turn over after 12 minutes, then cook the other side for 12 more minutes. Check it is cooked through.

Grill Method

Turn the Optigrill on, keep shut, select chicken mode and allow the plates to warm up. It will beep when ready.

Place kebabs on lower plate and shut the top plate down. Now leave it to cook all the way to dark orange or red. It will automatically measure the thickness and cook at the right temperature. No need to check on or turn!

Tefal Optigrill  Method

Make a salad out of thinly sliced lettuce, cabbage (white or red cabbage ), cucumber &amp; onions. Use a julienne cutter or a grater to finely cut the carrot. Drizzle with olive oil and a squeeze of lemon.

Follow our Kebab Shop Chilli Sauce recipe for a spicy kick to your recipe!

Make a Garlic Mayo - Simply mix 4 tbsp of mayonnaise with 2 crushed garlic cloves and a squeeze of lemon.

Kebab extras- whilst they cook you can prepare the extras

Once the chicken is cooked place pitta bread under the grill for a couple of minutes

Use a sharp knife to cut down the chicken skewers.

Slice open pitta and place layers of salad, sauce, and chicken

Assemble Kebab

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These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack

Sweetcorn pancakes

corn

eggs

tbsp milk

butter

self-raising flour

spring onions

tbsp sunflower oil

bacon

First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.

Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8–10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.

While the bacon’s crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.

We've taken classic pad Thai and given it a healthier spin, packed with chicken breast, carrot noodles and loads of veg. It’s gluten free and low in calories and fat, too.

Healthier chicken and carrot-noodle pad thai recipe

25.60 gm coconut sugar

24.40 gm fish sauce

lime juice

tsp sriracha chilli sauce

garlic clove, crushed

16.80 gm coconut oil

Free Range Chicken Breast, thinly sliced

green shallots,

sugar snap peas, trimmed

red chilli,

(about 720 grams) carrots, peeled, peeled into ribbons

(1 cup) trimmed bean sprouts

coriander

40.00 ml toasted cashews, chopped, to serve

Lime cheeks, to serve

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Shatta (Middle Eastern Chilli Paste) Recipe

long red

tbsp salt, non-iodised

tbsp apple cider vinegar

lemon juice

olive oil (enough

Sterilise a 500ml jar and lid. Instructions for sterilising jars.

Slice the chillies into coin-width rounds

Combine the sliced chillies with the salt and stir through well.

Transfer the salted chillies to the jar and pop the lid on. Place the jar in a cool, shady place for 3 days or transfer to the fridge for up to 7 days.

Drain the chillies through a colander or sieve and transfer them to a food processor or mortar and pestle.

Add the vinegar and lemon juice and process - or pound in the pestle - until you are happy with the texture. I like my saucy but with texture.

Transfer the chilli paste back to its jar and pour in enough olive oil to cover it. Store in the fridge for up to 6 months.

A delicious chicken marinade, perfect for barbecues.

Chinese Chicken recipe

chicken pieces

white vinegar

tomato sauce

tbs brown sugar

tbs honey

tsp crushed garlic

tsp chilli sauce

tbs oil

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Mussels in chilli red sauce

onion, (thinly sliced)

red cayenne chilli, (chopped)

garlic cloves, (sliced)

tin of diced tomatoes, (400 grams)

red wine, (merlot)

oregano

Salt and pepper

mussels

Sauté the onions in a large pot until they are soft then add the garlic and chilli and stir for 2min. Pour the tomatoes, wine, water, oregano, salt and pepper. Allow the sauce to simmer for 20min or until it thickens.

While the sauce thickens prepare the mussels. To clean the mussels you need to scrub the exterior with a hard brush, remove the beard if they have any and wash the mussel shells well. When you finish set them aside in a bowl until the sauce is ready.

Before you add the mussels in the pot you may choose to puree all the ingredients with a hand mixer if you don’t like pieces of sliced onion in your sauce (after you remove the fresh oregano).

Once you add the mussels, pop the lid on, shake the pot and allow the mussels to steam open. They will take about 7min for the shells to open. If you overcook them they'll shrivel. Take a spoon and scoop some of the sauce inside the shells. Enjoy with some rice, pasta or crusty bread.

It really just doesn't get any better than these dumplings.

Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

Andrew McConnell's Sichuan pork dumplings

pork mince

Chinese cabbage (wombok), finely chopped

garlic

tsp ginger

tsp tamari

tsp fish sauce

Chinese rice wine (shaohsing – from Asian food shops)

sugar white pepper

square wonton wrappers (from Asian food shops and selected supermarkets)

star anise

coriander seeds

cinnamon quill

cloves

vinegar

(80 milliliters) soy sauce

tbs caster sugar

spring onions, thinly sliced

sauce

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You will need a bamboo steamer for this recipe. This is an edited extract from Chinese Food Made Easy by Ross Dobson (Murdoch Books, $39.99), and is available where all good books are sold. Photography by Linda Linder.


Steamed prawns and rice noodle rolls recipe

prawns, defrosted, peeled, deveined

quantity chills and soy sauce (recipe below)

tsp light soy sauce

Chinese rice wine (shaohsing)

rice noodle sheets

snow peas, half sliced

seeds

garlic cloves, finely chopped

spring onion, finely chopped

tbs light soy sauce

tsp caster sugar

"Umami-packed XO sauce is a must-have in any home cook’s kitchen. Add to stir-fried greens or shellfish pasta dishes, smother over chicken wings before baking or simply dollop alongside your favourite steamed dumplings. Or you could always pack some onto a burger or add atop a bowl of cooked rice with a fried, soft-centred egg." – Tracey Pattison


Chilli XO sauce recipe

conpoy (dried scallops, from Asian grocers) and dried shrimp

eschalots, quartered

long red chillies,

vegetable oil

pancetta, finely chopped

20.00 ml red chilli powder

40.00 ml soy sauce

40.00 ml oyster sauce

Step 1

Place the conpoy and dried shrimp in 2 separate small heatproof bowls. Cover each with 1 cup (250ml) boiling water. Stand for 1 hour.

Step 2

Strain each through fine sieve, reserving their soaking liquid. Place soaked conpoy in a small food processor. Whiz until shredded, then transfer to a small bowl. Place soaked shrimp in same processor. Whiz until chopped and transfer to bowl with conpoy.

Step 3

Add the eschalot, red chillies and ginger to same processor. Whiz, scraping down the side of bowl occasionally, until finely chopped and a paste forms.

Step 4

Heat the oil in a large cast-iron frypan over medium-low heat. Add the pancetta. Cook, stirring occasionally, for 3 minutes or until the fat just starts to melt. Add the gochugaru, conpoy and shrimp. Cook, stirring occasionally, for 5 minutes or until starting to look slightly crisp.

Step 5

Add sauces, rice wine, sugar, 1 tsp fine salt, reserved soaking liquids and eschalot paste. Stir to combine. Cook, stirring occasionally to begin with and more frequently towards the end of cooking, for 2 hours or until mixture has reduced to a rich, slightly sticky consistency, with a thick layer of red-tinged oil on top (the mixture should cook at a consistent and very gentle bubble).

Step 6

Immediately spoon into a 4-cup (1L) capacity sterilised jar, wipe rim clean with paper towel, seal and stand at room temperature until completely cooled. Chill for 1 week before using. Stir well before using or serving.

Top 12 chilli sauce recipes from across the web

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Top Tags

Kebab Shop Chilli Sauce

SKIPPY® Spicy Peanut Butter Dip

No-cook kebab shop chilli sauce

Takeaway Chicken Kebab Recipe

Sweetcorn pancakes

Healthier chicken and carrot-noodle...

Shatta (Middle Eastern Chilli Paste...

Chinese Chicken recipe

Mussels in chilli red sauce

Andrew McConnell's Sichuan pork dum...

Steamed prawns and rice noodle roll...

Chilli XO sauce recipe

Top 12 chilli sauce recipes from across the web

The most viewed chilli sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kebab Shop Chilli Sauce

SKIPPY® Spicy Peanut Butter Dip

No-cook kebab shop chilli sauce

Takeaway Chicken Kebab Recipe

Sweetcorn pancakes

Healthier chicken and carrot-noodle...

Shatta (Middle Eastern Chilli Paste...

Chinese Chicken recipe

Mussels in chilli red sauce

Andrew McConnell's Sichuan pork dum...

Steamed prawns and rice noodle roll...

Chilli XO sauce recipe

The most viewed chilli sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine