Delicious, bright, barbecue sauce can be easily prepared in nature or at home. The best recipes are for you!

The secret of this sauce is fresh vegetables. Tomatoes should be selected ripe and not firm. Finding fresh and flavorful cilantro is also important. Optionally, add coarsely ground black pepper (or pepper mixtures) for added flavor and pungency.

If the sauce becomes too thick, dilute it with white wine and bring to a boil again.

• Tomatoes - 500 Grams
• Olive oil - 50 Milliliters
• Onion - 1 Piece
• Celery - 1 Piece (stem)
• Garlic - 3 Cloves
• Wine Vinegar - 1 Teaspoon
• Cilantro - 1 Bunch
• Dry white wine - 100 Milliliters
• Chili Pepper - 1 Pinch
• Granulated sugar - 2 Tbsp. spoons
• Salt - 1 Teaspoon
• Anchovy - 20 Grams
• Seasonings - To taste
• Tomato paste - 1 tbsp. spoon

Peel the onion and celery and cut into small pieces. Place them in a saucepan and cover with olive oil. Simmer the vegetables in oil for about 10 minutes, then add chopped garlic, salt, chili, seasoning and anchovy.

Wait until the garlic is golden brown. Then pour white wine, vinegar, sugar and a spoonful of tomato paste into the future sauce. Mix everything well.

Wash the tomatoes, boil a liter of water in parallel. Cut the skin of each tomato, pour boiling water over the tomatoes for a minute. Then remove the skins from them and chop the vegetables in a blender until smooth.

Pour the resulting mass into a saucepan with the rest of the ingredients, boil it. While the sauce is boiling, rinse and dry the cilantro, chop it finely, send it to a saucepan. Cover the saucepan with a lid, evaporate the sauce for about half an hour.

Recipe 2: tomato paste kebab sauce (step by step with photo)

Tomato sauce for kebabs is very popular. The main thing is to choose a red paste (they come with a brown or orange tint).

• Tomato paste - 0.5-1 liter;
• Garlic (several cloves);
• One head of onion is enough, fresh dill with parsley (finely chopped);
• A large spoonful of sugar, tea salt;
• A glass of water, black pepper and basil as needed.

The paste is laid out in a saucepan, filled with water. Then it is put on a small fire. Stirring continuously, bring the mixture to a boil.

The rest of the ingredients are added except for the garlic. The sauce boils for about 5 minutes.

Crushed garlic is thrown into the dish removed from the fire.

The sauce is cooled and infused. Readiness occurs when it cools down to 20 degrees.

Recipe 3: quick tomato sauce for kebabs (with photo)

If you are going to barbecue, and there is no time to prepare the sauce, this sauce will do, because it is very quick to prepare.

• Cilantro - 1 bunch
• Dill - ½ bunch
• Onions - 1/3 pcs.
• Ketchup - 200 g
• Garlic - 2 cloves
• Salt to taste
• Pepper to taste

Chop the cilantro into small pieces.

Also chop the dill finely.

Peel and chop the onion.

Mix everything in a bowl and squeeze out the garlic. Season with ketchup. Add salt and pepper to taste. Stir and refrigerate for 10-15 minutes.

Recipe 4: tomato sauce for barbecue with garlic (step by step photos)

• Boiled warm water - 0.5 tbsp.;
• Natural tomato paste - 2 tbsp. l. (with a slide);
• White sand sugar - 1-1.5 tbsp. l .;
• Table salt - 3 g;
• White onion (medium-sized) - 30 g;
• Green onion - 1-2 feathers;
• Garlic - 1 clove;
• Lemon juice - 0.5 tsp;
• Refined olive oil - 1 tsp;
• Dill, parsley and cilantro;
• Freshly ground black pepper.

Cut the onions peeled from dry husks into small squares. Add chopped clove of garlic to this.

Add 0.5 tsp to the onion. granulated sugar, a small pinch of salt. Squeeze out half a teaspoon of lemon juice.

Combine refined olive oil (can be replaced with sunflower oil) with chopped onions, mix thoroughly with a spoon and leave to marinate for 10 - 15 minutes.

Dilute the tomato paste with hot water until smooth. In terms of density, it should resemble thin store sour cream.

Combine the diluted pasta with the pickled onions.

Add chopped herbs. For one serving, it is enough to take 3 - 4 branches of various aromatic herbs and 2 small feathers of young green onions.

Season the dish with salt and pepper to taste.

Put granulated sugar last, stir. Taste - is there enough? Perhaps you like sour and need to add a few more drops of lemon juice? Or even half a spoonful of sugar? Bring the sauce to the desired state, then let it sit for 15 minutes.

Recipe 5: tomato paste shashlik sauce with herbs

This sauce is great for kebabs as it has a rich sourness, pungency from garlic and piquancy from tomato.

• dill greens - 1 bunch
• cilantro - 1 bunch
• garlic - 4 heads
• tomato paste - 75 g
• lime to taste
• salt to taste

First, soak the herbs a little in cold water for about 10 minutes.

In the meantime, peel the garlic.

Finely chop the dill, cilantro and garlic with a knife. Do not use a blender for this. It will take time, but trust me it will be worth it.

To make the greens better chop, salt them. So it will give out the juice and will not scatter on the board.

After the chopped greens are mushy, you can add them to the tomato paste.

Add lime juice to the resulting sauce by squeezing it out. Thus, he will give a unique sourness to this sauce.

Recipe 6: kebab sauce with cilantro and tomato paste

• tomato sauce (or pasta) - 250 ml,
• garlic (young) - 3-4 cloves,
• cilantro greens - 1 bunch,
• fine-crystalline sea salt or table salt - to taste,
• granulated sugar - to taste,
• ground black pepper - 1 pinch,
• water (boiling water) - at your discretion.

Put tomato paste or sauce from a jar into a container. We clean the garlic from dry scales, cut off the bottom and rinse with cold water. Then we chop it finely or pass it through a press.

Add salt, sugar and black pepper to taste.

We sort out the greens of cilantro, if it comes across wilted or rotten, then immediately throw it away. Next, we rinse the cilantro in running cold water several times to remove all grains of sand and dirt. Be sure to dry the greens with a towel, and then just chop them finely.

Add greens and mix.

Cool the sauce and serve with kebabs, sausages or chicken.

Recipe 7: tomato sauce with vinegar for barbecue (with photo)

The kebab sauce is very tasty. It really does not interrupt the aroma of the kebabs themselves, and this is the main thing! This dressing can be prepared even outdoors, and you will know for sure that it will not spoil while the meat is being cooked on charcoal.

It's not just meat. Barbecue sauces are as important as meat and marinade. You can, of course, buy ready-made sauce, but true gourmets prefer to prepare the sauces themselves.

We offer you 10 recipes for the most delicious sauces that will emphasize the taste of barbecue, making it perfect.

Homemade barbecue sauces

1. Mustard Sauce

Mustard sauce is able to reveal the taste of any meat. This sauce is especially good for pork. The mustard sauce can also be used for the marinade, it will not only prevent the juice from leaking out of the meat, but also impart its unique flavor to the dish.

Ingredients:

• 1 cup prepared mustard

1/2 cup balsamic vinegar

2 tbsp. l butter

1 tbsp. L Worcestershire sauce

1 tbsp. l lemon juice

1 tsp ground black pepper

Combine all ingredients in a heavy-bottomed saucepan and simmer for 30 minutes, stirring occasionally.

Let cool and the sauce is ready.

There are many beer-based sauce recipes. We offer you a light beer sauce. This sauce goes well with both meat and potatoes.

Ingredients:

• 200 ml light beer
• 2 tbsp. l soy sauce
• 1 tbsp. l balsamic vinegar
• 1 tsp sugar
• 2 tbsp. l of vegetable oil
• 1 onion
• 2 cloves of garlic
• Ginger, pepper to taste

1. Fry onion and garlic until transparent.

2. Transfer to a saucepan, pour in beer and simmer for 10 minutes over low heat.

3. Mix the grated ginger, soy sauce, balsamic vinegar, sugar and add to the beer.

4. Boil for another 10 minutes.

5. Add pepper to taste.

If the sauce is thin, you can add a little starch.

If you want the sauce to be a homogeneous consistency, rub through a sieve.

Tomato sauce goes well with kebabs. It goes especially well with pork ribs.

Ingredients:

• 2 cups ketchup
• 1/2 glass of water
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tbsp. l of finished mustard
• 1 tbsp. l garlic powder
• 1 tbsp. onion powder
• 1/2 teaspoon cayenne pepper

Combine all ingredients in a saucepan and simmer for 20-25 minutes over low heat, stirring occasionally. Cool, pour into a jar and refrigerate.

4. Apple BBQ sauce

A very tasty sauce, moderately spicy, with a sweet and sour taste. Suitable for any meat. The sauce, sealed in sterile jars, can be stored for up to 6 months.

Ingredients:

• 1 cup ketchup
• 1/2 cup applesauce
• 1/4 cup apple juice
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup grated onion
• 2 tsp ground red pepper
• 0.5 tsp garlic powder
• 0.5 tsp white pepper

In a heavy-bottomed saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer the sauce for 15 minutes, cool and pour into the jar.

Moho sauce is an indispensable companion to Cuban cuisine. It is used as a separate sauce and as a marinade for meat. It is especially good for pork.

Ingredients:

• 15 cloves of garlic
• 1 chili pepper
• Juice of 1 orange
• Juice of 1 lime
• 50 ml olive oil
• 1 teaspoon dry basil
• 1 teaspoon dry oregano
• 0.5 tsp ground cumin (cumin)
• Salt, black pepper to taste

1. Grind the garlic, oregano, basil, chili and cumin in a mortar.

2. Add a little salt for a better grind.

3. In a bowl, combine olive oil, orange and lime juice, salt and pepper.

4. Add garlic paste and stir.

Cuban sauce is ready.

Ingredients:

• 240 ml neutral ketchup
• 120 g brown sugar
• 1 teaspoon Worcestershire sauce
• 120 g honey
• 1 teaspoon apple cider vinegar
• 0.5 tsp garlic powder
• Salt, pepper to taste

Barbecue sauce

7. BBQ sauce

Classic BBQ sauce. The sauce goes well with any type of meat.

Ingredients:

• 400 gr. ketchup
• 3 tbsp. l tomato paste
• 1 tbsp. l brown sugar
• 2 tbsp. l olive oil 1 tbsp. L Worcestershire sauce
• 1 tsp dry mustard
• 3-4 cloves of garlic
• 1 onion
• 3 tbsp. l grape vinegar
• Ground black pepper to taste
• Salt to taste

1. Peel and finely chop the onion and garlic.

2. In a heavy-bottomed saucepan, heat the olive oil and fry the onion until soft, then add the garlic and sauté for another 2 minutes.

3. Add the ketchup to the garlic onion and bring to a boil.

4. Dissolve sugar and mustard powder in 0.5 cups of boiling water until completely dissolved.

5. Pour the dissolved sugar and mustard mass into the ketchup, add the tomato paste, vinegar, Worcestershire sauce, salt, pepper and cook, stirring for another 10 minutes.

6. Remove from heat and cool.

The white sauce is made on the basis of mayonnaise and is very popular for its delicate taste and quick preparation. This sauce is used as a marinade, for roasting meat and just for serving.

Ingredients:

• 100 g mayonnaise
• 1 tbsp. l hot horseradish
• 1 tsp mustard
• 40 ml apple cider vinegar
• 1 tbsp. l lemon juice
• 1-2 tsp sugar
• 2-3 cloves of garlic
• Salt, black pepper, cayenne pepper to taste

This sauce does not require any heat treatment. Combine all ingredients together and whisk in a blender. You can whisk it with a whisk, but it's best if you use a blender.

Cooking a delicious barbecue at home in itself requires a lot of experience, dexterity and skill. Every step is important here - from the choice of meat and the preparation of the marinade, the recipe of which is different for each gourmet, and ending directly with baking on the grill.

Cooking a delicious barbecue at home in itself requires a lot of experience, dexterity and skill. Every step is important here - from the choice of meat and the preparation of the marinade, the recipe of which is different for each gourmet, and ending directly with baking on the grill. You can marinate meat in wine, in chopped onions, in beer, kefir, in soy sauce - each time you get a new taste and aroma of the finished dish.

But no less important is the sauce for the kebab - without it, even the most delicious kebab will lose a fair share of piquancy and juiciness. Finding the optimal recipe may take several tries. After all, each type of meat requires certain ingredients in order to fully reveal all its qualities.

Below is a classic recipe on how to make a universal red kebab sauce at home, which will not hurt anyone who likes to go to picnics and are not lazy to stand by the barbecue.

We'll have to find a little more time and spend it on making a barbecue sauce with our own hands. But it's worth it. In addition, you can add one or two ingredients to the recipe - and get completely new tastes and aromas for pork ribs on the grill, chicken wings, lamb skewers and even fish kebabs.

The recipe for this sauce is quite affordable - most of the ingredients are likely to be found in the refrigerator in every kitchen, and if some spices or vegetables are missing, you can easily buy them at a nearby store.

• Fresh tomatoes - 1.5 kg;
• Onions - 1 piece;
• Garlic - 2-3 cloves;
• Parsley - half a bunch;
• Kinza - half of the bunch;
• Optional oregano and basil - 2-3 sprigs each;
• Salt, sugar and pepper to taste.

This recipe requires only red, fleshy, fully ripe tomatoes. If there are no such ones or there is not enough time to prepare them, you can cook it - you will need 1 can. But the paste is needed only dark red with a rich, slightly sour taste.

Cooking kebab sauce step by step

1. First you need to prepare the tomatoes. You should not rush and be lazy, otherwise the sauce will turn out to be of the wrong consistency, which is required. So the tomatoes are washed and peeled. This can be done quickly if you cut each one at the stalk crosswise, then pour hot water over the tomatoes. The skin can be removed without effort; the remains must be removed with a sharp knife. The stalks are also cut out. If there are a lot of seeds and they are large, they also need to be removed - only the pulp is needed for the sauce. Next, the tomatoes are cut into halves or quarters and chopped in a blender. You can use a sieve or grater for this purpose. The main thing is to end up with a thick, homogeneous puree.
2. Next, onions are prepared. It needs to be cleaned and chopped very finely. The garlic is also peeled and set aside for now - it will be added to the almost ready-made sauce for the kebab at the very end.
3. Tomato puree is transferred to a saucepan and put on fire. When the tomato billet boils, chopped onions are added to it, the heat is reduced and cooked, stirring with a wooden spatula, for 15 minutes.
4. At this time, you should take care of the greens. Everything is washed, dried and finely chopped with a knife. It is better to remove the stems and use only fragrant leaves.
5. After the sauce has boiled for 15 minutes, herbs are laid in it, garlic is squeezed out, salt and pepper are added. If the tomatoes were sour, you may need to sweeten the sauce with sugar. For spice, you can add a spoonful of adjika.
6. The sauce is left to boil with all the ingredients for another 5 minutes, remembering to stir - the tomatoes quickly burn. Then the sauce is removed from the heat and cooled. It is served only cold.

The recipe is complex and time consuming. If it is not there and it is decided to replace fresh tomatoes with tomato paste, then the paste must be diluted with warm water in proportions of 1: 1. then follow the recipe.

This sauce will be very tasty with real pork, lamb or veal barbecue. But if you add some components to it, it will acquire completely different notes, and is perfect for poultry or fish.

Sauce options

For dark meat, when the tomatoes are boiling, you can pour 100 ml of dry red wine into the sauce. The alcohol will evaporate during cooking, but the grape, spicy aroma will remain. Of the aromatic herbs, thyme and basil are suitable for this recipe.

Alternatively, add pomegranate juice instead of wine. If the previous recipe can be called French, then with pomegranate juice the recipe will become Georgian. Then parsley should be completely replaced with cilantro, you can season the sauce with crushed nuts.

Now for a recipe perfect for poultry and turkey. So, instead of salt, soy sauce is taken, instead of sugar - honey, and instead of adjika - a little tabasco. It is better to marinate meat in soy sauce. But it will also add a special piquancy to the seasoning for a ready-made kebab.

Helpful advice: a very interesting sauce prepared according to the same recipe, but not from red, but from yellow tomatoes. They taste more delicate, and such a dressing looks beautiful and appetizing on the table due to its sunny yellow color.

If you marinate chicken wings or legs in soy sauce, orange juice and honey, bake and serve them with yellow sauce, you get an original, unusual, tasty dish. Similarly, you can cook fish on the grill. It is also marinated in soy sauce, but with lemon, and dill and tarragon are added to the finished yellow tomato dressing.

As you can see, ketchup mixed with mayonnaise is far from the only and not the most original addition to the kebab. Sparing no time for experiments, during the long season of summer picnics, you can try all the options, choose the best one for yourself and your guests - and, perhaps, come up with your own.

Having decided to cook meat on the street, it is important not only to marinate it correctly, but also to choose a suitable sauce for the kebab. The final taste of the dish will depend on them. In addition, an appetizing sauce, if necessary, will hide some of the imperfections of the marinade, and even the dryness of the meat pieces.

BBQ sauce based on tomato paste

Ingredients: 120 g of tomato paste, half an onion, 2-4 garlic cloves, 70 ml of filtered water, 25 g of basil, table salt, pepper mixture, a pinch of hops-suneli.

1. First, in a small saucepan, tomato paste is poured with water. The mixture should be heated over low heat until it starts to boil.
2. A very finely chopped half of an onion, salt, and selected spices are added to the future tomato paste shashlik sauce.
3. Crushed garlic is added last to the mass. Its amount should be adjusted according to your own taste, so as not to make the sauce overly spicy.

The mixture is boiled for a couple of minutes and served with the cooked meat.

With ketchup, mayonnaise and herbs

Ingredients: 160 g of spicy kebab ketchup, a small bunch of fresh dark basil, 120 g of light mayonnaise, garlic to taste, a bunch of fresh cilantro, a pinch of salt and suneli hops.

1. All declared fresh herbs are chopped very finely.
2. Fresh garlic is pureed in any convenient way.
3. In a convenient bowl, mixes mayonnaise, ketchup, and prepared foods from the first two steps. The mass is salted and sprinkled with spices.

Before serving, the sauce should be infused in the cold for 20-25 minutes.

Georgian variant

Ingredients: 850 g fresh tomatoes, 4 garlic cloves, a bunch of fresh cilantro and parsley, a sprig of basil and oregano, 1 small. a spoonful of adjika, salt, a mixture of ground colored peppers.

1. Tomatoes are doused with freshly boiled water, after which it will be possible to carefully remove the skin from them. The vegetables are cut into halves. It is better to remove the seeds from them in advance so that they do not come across in the sauce. The tomato pulp is interrupted with a suitable blender attachment.
2. The mass obtained from tomatoes is cooked on the stove with the very minimum heating for 17-20 minutes.
3. About 5 minutes before the sauce is fully cooked, you can throw puréed garlic, finely chopped herbs, adjika, salt, ground peppers into a container with vegetable pulp.
4. After stirring, the sauce is removed from the heat.

True gourmets know that shish kebab is served with a well-chosen sauce. The simplest dressing is a mixture of ketchup and mayonnaise, which has become boring for everyone and is unlikely to fully emphasize the taste of meat, making the dish truly fragrant and tasty. But do not limit yourself to this, because recipes for barbecue sauces are distinguished by a huge variety, from which you can choose any, if you need to cook a truly real meat masterpiece. Now we will tell you how to make a barbecue sauce at home in nine original versions step by step and with a photo.

Tomato dressing

Ideal for any barbecue, not only meat, but also fish. It is best to cook it from natural tomato paste of deep red color.

1. Place a glass of warm water and a liter of tomato paste in a saucepan, stir and put on medium heat. Stir all the time until it boils;
2. When the mass boils, add a finely chopped onion to it, salt, pepper, add any greens 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 sauce for kebabs is made very quickly and easily and is one of the most popular.

Georgian barbecue dressing

Lovers of spices will like this kebab sauce very much, 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, while 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 a low flame for about 20 minutes;
3. Put in the dressing five minutes before the end of cooking, a finely chopped head of garlic, a small bunch of your favorite greens (parsley, dill, cilantro) and one sprig of oregano and basil. Also add half a large spoonful of adjika and a little red ground pepper;
4. Everything is mixed well, the saucepan is covered with a lid and cooled. After that, the product can be served with the meat.

Kebab dressing with soy sauce

A popular barbecue sauce, the cooking process of which is very quick. You can also use it as a marinade in which meat is soaked.

1. One part of soy sauce (half a glass) is thoroughly mixed with three parts of mayonnaise (one and a half cups);
2. Add black pepper (to taste) and a clove of garlic grated on a small grater, then beat everything well with a fork. The dressing turns out to be quite spicy.

White sauce

The cooking scheme is as follows:

1. Chop one onion and three cloves of garlic in a blender or chop finely by hand;
2. Preheat a frying pan, put five large tablespoons of butter and vegetables in it, fry everything together a little, remembering to stir regularly;
3. Add 130 g of dry white wine, mix well and simmer the dressing on low flame until it becomes less than half;
4. Next, pour in lemon juice (4 small spoons), add 200 g of mayonnaise, a tablespoon of sugar, mustard to taste, pepper and salt. White kebab sauce is served cold.

Armenian kebab sauce

1. Dissolve half a jar (500 g) of tomato paste with a glass of water, put on medium heat and wait until the mass boils;
2. Next, add a medium bunch of finely chopped green onions, dill, cilantro and parsley;
3. At the end, place 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.

Tkemali dressing

Simple yet original plum-flavored meat addition. The cooking instructions are as follows:

1. Rinse 300 g of plums well and free from pits, then grind in a meat grinder;
2. Pour a small spoonful of sugar and half a teaspoon of salt into the finished mass, then put on gas, bring to a boil and hold after that for another five minutes;
3. Combine the mixture with cilantro and dill to taste, add two chopped garlic cloves, ground red pepper and coriander to taste;
4. Bring to a boil again and remove immediately from the flame. The finished product is served cooled.

Pomegranate dressing

In combination with meat or white fish, it reveals the unique taste palette of the dish.

1. In a saucepan, combine one and a half glasses of fresh pomegranate juice and two glasses of sweet red wine;
2. Next, add 3 large tablespoons of finely chopped basil, 4 chopped garlic cloves, a dessert spoon of sugar, add 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 of potato starch soaked in red wine;
5. Mix the components well, warm them up slowly and bring them to a thick consistency;
6. Cool the finished mixture and serve.

Yoghurt dressing

1. Grate a large cucumber, finely chop one chili pepper, chop a bunch of dill. Also add 3 grated garlic cloves;
2. Put the contents of one package of Greek yogurt in a saucepan, add the “green mixture” from the previous step, add salt and pepper, add a little balsamic vinegar and mix the ingredients thoroughly. The finished product can be served immediately.

Baked Pepper Sauce

An original dressing for lovers of spicy and savory.

1. Bake three bell peppers and half a red chili pepper at 230 degrees (in the oven or grill), then immerse them in cold water for a couple of minutes. Get rid of the skin and seeds;
2. Place in a blender, put here a pinch of ground cinnamon, a little allspice, a large spoonful of olive oil, salt;
3. Grind the mixture until smooth and serve chilled.

As you can see, in order to make your own original homemade barbecue sauce, you do not need professional skills or any exotic products. These simple recipes will diversify your favorite meat dishes and help them sparkle with new flavors.

Video: A simple recipe for a delicious tomato sauce for kebabs