Shish kebab sauce made from tomato paste with cilantro. Tomato paste sauce for barbecue

You can make barbecue sauce at home from a variety of ingredients. We will look at the simplest recipes for such a dressing in this article.

general information

It’s no secret that shish kebab should be served with a tasty and aromatic sauce. Of course, you can buy mayonnaise and ketchup, mix both ingredients and serve the resulting mass with a meat dish. However, such a mixture is unlikely to emphasize the taste of the kebab and make it even more perfect. In this regard, we suggest using the recipes described below and making a truly delicious sauce.

Cooking for barbecue

Homemade tomato sauce is good to have on hand. But it will be better if this dressing is used fresh. It should be noted that it is easy and simple to make, but it turns out incredibly aromatic and tasty.

So, to prepare tomato sauce for barbecue at home, we will need the following ingredients:

natural tomato paste (take rich red color) - 1 l;
large sweet onion - 1 head;
warm drinking water - 1 glass;
pepper and table salt - use to taste;
small garlic cloves - 5 pcs.;
fresh greens - a small amount.

Cooking process

From the very beginning, it seems that preparing barbecue at home is long and difficult. But that's not true. To make a delicious dressing for a meat dish, you only need ¼ hour.

To prepare the sauce, take a deep saucepan, pour 1 liter of pasta and 250 ml of warm drinking water into it. Mix both ingredients thoroughly and place on medium heat. After the tomato mass boils, add finely chopped onions, as well as pepper, and also add chopped herbs to the aromatic mass.

Cover the thoroughly mixed ingredients with a lid and allow to boil for about 4 minutes. After time has passed, the pan is removed from the heat. Place grated garlic cloves in it, mix well again and wait until it cools completely.

The finished sauce is served to the table along with the shish kebab, having previously been placed in small bowls.

Step-by-step recipe for barbecue sauce at home

Creamy sauce is very good for barbecue. It makes a meat dish more nutritious and gives it a pleasant aroma and taste.

To prepare this dressing yourself, we will need the following set of products:

Cooking method

How to make creamy barbecue sauce at home? Peel the garlic and onions, place them in a blender and grind at maximum speed until a homogeneous paste is formed. After this, take a frying pan, heat it up very high and add butter. Fry a little, stirring regularly with a large spoon (so that it acquires a brownish tint). Then add dry white wine to the bowl and simmer over low heat until the sauce is reduced in volume by half.

After all the described actions, add lemon juice, medium-fat mayonnaise, sugar and mustard to the resulting mass one by one. All ingredients are salted and pepper to taste, quickly brought to a boil, covered with a lid and removed from the stove. In this state, the sauce is kept until it cools completely. It is best served cold with meat.

Prepare the dressing with soy sauce

This is a kind of marinade sauce for barbecue. You can soak meat in it, or you can serve it separately. There is nothing complicated in preparing such a dressing. It is very simple and incredibly tasty.

To prepare the sauce we will need the following ingredients:

Preparation

To make a tasty and aromatic dressing for a meat dish, mix soy sauce thoroughly with mayonnaise. Then add grated garlic clove and black pepper. Beating the ingredients again with a whisk or fork, you get a very piquant taste.

Armenian barbecue sauce

What sauce should I make for barbecue? This question is asked only by inexperienced cooks. After all, experienced housewives know that the most delicious dressing for a meat dish is Armenian sauce. To make it at home, you need to prepare:

tomato paste - 500 g;
warm drinking water - 2/3 cup;
garlic - a small head;
cilantro, dill, parsley, green onions - in a middle bunch;
pepper and salt - add to taste.

How to cook?

Armenian barbecue sauce is easy and simple to make at home. Tomato paste is diluted with warm drinking water, and then heated over medium heat and wait until the mixture boils. After this, finely chopped green onions, cilantro, parsley and dill are added to the homogeneous mass. Various spices and grated garlic cloves are also added to the sauce.

After boiling the ingredients for about three minutes, remove them from the stove and cool. The prepared sauce for the meat dish is served cold in small bowls.

Making Georgian sauce

Georgian barbecue sauce has a special aroma and piquancy. To prepare it at home, we will need the following components:

fresh fleshy tomatoes - approximately 1.5 kg;
garlic - medium head;
cilantro, parsley, dill, basil sprig and oregano - use to taste;
adjika - ½ large stock;
ground red pepper - a little.

Making the sauce

Fresh tomatoes should be thoroughly processed before. They are thoroughly washed, scalded with boiling water and the skin is removed. Then the tomatoes are cut into halves, all seeds are removed, and the pulpy part is ground in a blender.

The resulting thick juice is placed in a saucepan and cooked after boiling over low heat (about 20 minutes). In this case, the mass should decrease slightly in volume.

5 minutes before the sauce is ready, add all the above grated cloves of garlic, chopped cilantro, parsley, dill, sprigs of oregano and basil. Also add a little adjika and ground red pepper to the tomato mixture.

Mix all ingredients with a large spoon, cover with a lid and remove from the stove. After the sauce has cooled, it is served to the table, having previously been placed in bowls.

Making pomegranate sauce

Pomegranate sauce has a piquant and quite original taste. For it we will need:

sweet red wine - 2 glasses;
fresh pomegranate juice - 1.5 cups;
garlic cloves - 4 pcs.;
chopped basil - 3 large spoons;
potato starch - a small pinch;
granulated sugar - dessert spoon;
salt, ground hot pepper and black pepper - use to taste.

Preparing the sauce

To make this dressing, take a pan and pour fresh and sweet red wine into it. Next, various spices are added to the ingredients (table salt, chopped herbs, granulated sugar, grated garlic, etc.).

After the sauce boils, reduce the heat to low, cover with a lid and cook for ¼ hour.

5 minutes before turning off the stove, add potato starch, previously diluted with a small amount of red wine, into the pan. After mixing the ingredients, they are slowly heated and brought to thickening.

The resulting one is served cold.

Sour cream sauce

Now you know what sauces and seasonings you can use for barbecue. Recipes for preparing such dressings have been described above. However, we decided to present you with another way. To implement it we need:

fatty and thick sour cream - about 300 g;
meat broth - about ½ cup;
butter - 4 dessert spoons;
chopped parsley and dill - more;
wheat flour - 1 tablespoon;
allspice and table salt - use to taste.

Making a milk dressing for a meat dish

To prepare sour cream sauce, use a deep saucepan. Place it on high heat and warm it up thoroughly. Then slowly melt the butter in a frying pan and add wheat flour. The ingredients are fried until they acquire a golden hue.

Having carried out the described steps, pour the meat broth into the saucepan. In this composition, the creamy sauce is cooked over medium heat until thick.

After the mass thickens, add the required amount of sour cream, pepper and salt, as well as chopped herbs. All ingredients are mixed and cooked for about three minutes. It is advisable to serve this sauce chilled.

Cilantro has been known to man for over 5,000 years. At first, before getting to the dinner table, she lived for a long time in the doctor's knapsacks. Cilantro was used by healers to treat diseases of the blood, heart and gastrointestinal tract. In fact, the healing effects of cilantro on humans have already been scientifically proven. That is why it is recommended for medical and preventive purposes even now. But today we would like to talk not about the benefits, but about the amazing taste of cilantro. Georgian, Armenian, Azerbaijani cuisines cannot do without it. In the east, it is difficult to find at least one dish that does not use cilantro or its seeds - coriander.

What is the most famous Caucasian dish? Well, of course, barbecue. Georgian cuisine offers dozens of different options for marinade for shish kebab and sauce for it. However, tomato sauce with cilantro is beyond competition. Kebab, tomato sauce and cilantro are a harmony that is difficult to surpass or break. You can only learn how to cook it and then eat it in the company of friends.

We offer you four of the best cilantro sauce recipes. Each of them can be served separately with already fried meat, or can also be used as a marinade.

Option #1

The best sauce is tomato sauce. And fresh tomatoes are best suited for its preparation.

Product composition:

ripe red tomatoes - 1 kg (0.5 l of juice)
cilantro - a large bunch
garlic - 1 large head
onions - 2 large heads
Georgian spices

Coarsely chop the cilantro. Cut each onion into large slices. Peel the garlic and halve the cloves. Place all these ingredients in a blender and grind to a paste.

Pass the tomatoes through a juicer. If you don't have one, you can rub it through a sieve to separate the grains. If you really don’t have the desire or time to mess around, buy ready-made thick tomato juice. You will need half a liter.

Mix all ingredients. Add Georgian spices. Add salt to taste.

The cilantro-garlic sauce can be stored in the refrigerator for up to two weeks. Serve with any type of meat.

Option No. 2

Tomato sauce with cilantro can also be prepared using ketchup. The best option is ketchup for shish kebab or Caucasian ketchup.

Product composition:

ketchup - 100 g
fresh cucumber - 1 pc.
cilantro - 1 large bunch
dill - 1 large bunch
parsley - a few sprigs
bitter chili pepper - 1 pc.
salt - to taste

To prepare this cilantro and garlic sauce, you need to grind all the ingredients listed in the products. Add salt to taste.

An important point: before chopping the chili, cut it crosswise and shake out all the grains. Only after this can you put it in a blender or finely chop it with a knife.

After this, add ketchup to the almost finished sauce and stir.

There is no need to cook this cilantro sauce.

Option No. 3

But this sauce will have to be boiled a little. But it can be stored in the refrigerator for several months. If you cook more of it, you can provide yourself with a tasty treat for any meat throughout the winter.

Product composition:

fresh very ripe red tomatoes - 1.5 kg
cilantro - 1 large bunch
basil - 2 sprigs
oregano - 1 sprig
garlic - 1 head (the amount of garlic can be reduced or increased - to taste)
adjika - 2 tbsp.
salt - to taste - hot pepper - 0.5 tsp.

Pour boiling water over the tomatoes and leave in it for literally a minute. After this treatment, you can easily peel them, and by cutting them crosswise, you will release all the seeds from the tomato. In this cilantro sauce for shashlik, you can only use tomato pulp. Beat with a blender and start cooking over low heat, adding finely chopped garlic, chopped cilantro, oregano and basil.

This cilantro sauce should simmer for about 20 minutes, after which pour the prepared adjika into it and turn it off.

Cover it tightly with a lid and let it brew and absorb the odors. After this, pass it through a strainer to collect only the thickened tomato mass, saturated with spices and picking up its pungency.

The sauce is ready. Use it for barbecue or poultry.

Option No. 4

Cilantro sauce with natural pomegranate juice.

In fact, this is the best way to marinade lamb kebab. But, of course, it’s also a sauce for any meat. It is clear that it is much better if you can squeeze the juice out of the pomegranate yourself. But not everyone has such an opportunity and not always. Therefore, as a last resort, you can buy juice. However, when choosing ready-made pomegranate juice in the store, try to find natural one, without added sugar or with minimal sugar content.

Product composition:

pomegranate juice - 1 tbsp.
granulated sugar - 1 tsp.
dessert red wine - 1.5 tbsp.
potato starch - 0.5 tsp.
garlic - 3 cloves
salt - to taste
basil - 1 small bunch
chili pepper - 1 pod

Grind pepper, cilantro, garlic, basil in a blender. Add wine, pomegranate juice and starch, and cook it all, stirring continuously, for 10 minutes. After this, cover tightly with a lid and simmer for another twenty minutes.

After this treatment, the sauce is ready both for consumption and for long-term storage in the refrigerator.

In any of the above recipes, the amount of pepper and garlic can be changed to taste, thus adjusting the spiciness of the sauces.
Tomato sauces can be boiled, and then they can even be canned. But in this case they will change their taste.

True gourmets know that kebab should be served with a delicious sauce. Of course, it’s easy to buy ketchup and mayonnaise, mix and serve the resulting mixture to the barbecue, but it’s unlikely that such a sauce will highlight the taste of the meat, making it even more perfect.

Barbecue sauce

If you want to make a truly delicious sauce that will make your kebab even tastier, use our recipes. It would seem that preparing a signature sauce is difficult and time-consuming, but these are all superstitions. Professional barbecue sauces are prepared quite simply and quickly. Here is a list of sauces that are ideal for any kebab, both meat and fish.

Tomato sauce for barbecue

For it, you should use only rich red paste.

In addition to the paste, you will need basil, 1 onion, 5 small cloves of garlic and some herbs.

Preparation

Take a saucepan, pour 1 liter of pasta and 1 glass of warm water into it, then stir and place on medium heat. Stir constantly.
After the mixture has boiled, add finely chopped onion, salt and pepper. We also add greens.
Next, let it boil for 4 minutes, after which we remove from the heat, throw in the garlic and wait until the sauce cools to 20 degrees.

White barbecue sauce

To prepare this sauce, you need 1 standard packet of mayonnaise, 3 cloves garlic, 5 tbsp. tablespoons butter, 130 ml white wine (dry), 1 tbsp. sugar, 4 teaspoons lemon juice, a little black pepper, mustard and 1 onion.

Preparation

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 grind it manually. Next, heat the frying pan, add oil and fry a little, stirring constantly.
Next, add the wine, mix well and simmer the sauce over low heat until everything is reduced by exactly half.
After this, add lemon juice, all the sugar, mayonnaise and high-quality mustard. Pepper and salt. It is best to serve this sauce to meat cold.

Barbecue sauce with soy sauce

It is very simple, but nevertheless quite tasty. To prepare it you will need mayonnaise, soy sauce, garlic and a little black pepper.

Preparation

Take the sauce and mix it with mayonnaise in a ratio of one to three.
Next add garlic and pepper. The sauce takes on a very piquant taste.

Armenian barbecue sauce

To prepare it, you need half a can of tomato paste, 1 glass of water, 1 head of garlic, 1 tbsp. a spoonful of fresh finely chopped cilantro, herbs, salt, pepper.

Preparation

We dilute the tomato paste with water over medium heat and wait until the mixture boils.
Next, add finely chopped onion, herbs, spices and garlic. Let the sauce cook for up to 5 minutes, after which you need to let it cool well.

Georgian barbecue sauce

You will need: 1.5 kg tomatoes, 1 garlic, a bunch of cilantro, greens, a sprig of oregano and basil, half a spoon of adjika and a little ground pepper.

Preparation

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.
Next, take the resulting thick juice and cook after boiling over low heat for 20 minutes.
5 minutes before readiness, add all the above ingredients into the sauce. The sauce should be served very cold.

Pomegranate barbecue sauce

Very spicy and quite original sauce. What do we need for it? 2 glasses of sweet wine, 1.5 glasses of pomegranate juice, 4 cloves of garlic, 3 tablespoons of chopped basil, a pinch of starch, 1 teaspoon of sugar and salt, a little ground black and hot pepper.

Preparation

Take a pan and pour juice and wine into it. Next, add spices - sugar, salt, herbs and garlic.
After the sauce has boiled over low heat, cover it with a lid and cook for 20 minutes.
5 minutes before the end, add starch into the resulting sauce, which should be diluted with a small amount of wine, and heat until thickened.

The resulting delicious sauce is served cold.

Sour cream sauce for barbecue

To prepare this sauce you will need: 300 gr. sour cream, half a glass of meat broth, 4 teaspoons of butter, more chopped dill with parsley, 1 tbsp. flour, salt and pepper.

Preparation

Throw butter into the frying pan. Add flour to it and fry until golden brown. Next, add the broth and cook until thick.
After the sauce has thickened, add the required amount of sour cream, herbs, salt and pepper and cook for another 3 minutes. The sauce should be served chilled.

Mustard sauce for barbecue

To fully reveal the meat flavor, especially pork, you should use mustard sauce. For it you will need: 2 tablespoons of butter, 1 cup. mustard, ½ cup. balsamic vinegar, a spoonful of lemon juice and Worcestershire sauce, 1/3 cup. brown sugar, a spoonful of ground pepper.

Preparation

The ingredients should be mixed and simmered in a saucepan for about half an hour, stirring constantly.

Tzatziki

Greek gentle sauce. You will need: 400 ml of yogurt, a spoonful of paprika, 2 cucumbers, a spoonful of lemon juice, 4 garlic cloves, 2 tablespoons of olive oil, parsley and dill, lettuce, ground pepper and salt (to taste).

Preparation

Peel and grate the cucumbers and add salt. Leave a little in a colander to drain. Drain the liquid. Grind the garlic with a press, finely chop the greens. Mix all ingredients. Season and sprinkle with paprika.

Beer

An excellent option for pork. It is prepared from a glass of beer (light), 2 tablespoons of vegetable oil, a spoon of balsamic vinegar, 2 tablespoons of soy sauce, a spoon of sugar, 2 cloves of garlic, onion, pepper and ginger.

Preparation

Fry the onion and garlic until transparent. Transfer the mixture to a thick saucepan, add beer and cook for about 10 minutes over low heat. Mix soy sauce, grated ginger, vinegar, sugar and add to beer. Boil the sauce for another 10 minutes, add pepper to taste at the end. If the sauce turns out liquid, add a little starch.

Now you can easily become real chefs for your family. Enjoy your meal! What kind of barbecue sauces do you prepare?

Sauces and toppings for barbecue are an integral part of a real picnic dish. With the sauce, the kebabs become even juicier and more flavorful. Surely, before getting ready, you already managed to run to the supermarket for a portion of kebab sauce. I suggest postponing the purchase until “better” times and making homemade tomato sauce for barbecue with cilantro.

I make this sauce from ingredients grown in my garden. You can buy tomatoes and fresh cilantro at the market. You will also need garlic, salt and ground black pepper.

There is an option for making red barbecue sauce with cilantro from tomato paste diluted with water. I like my version much better. Everything is home-made, fresh, and pouring homemade sauce over your own kebab is a pleasure.

So, here's the recipe. Cut clean tomatoes into slices, removing the hard part of the stalk. Grind the tomatoes into a puree in a meat grinder.

Cut the greens with a knife, but don’t overly chop them. The cilantro should taste good in the sauce.

Mix the sauce thoroughly with a fork.

Season to taste with salt and ground pepper.

Peel the garlic. Grate on a fine grater and add to the rest of the ingredients. Kebab sauce with cilantro is almost ready...

Mix the contents of the kneading bowl well.

I have everything ready, and you?

While I was preparing my flavorful homemade tomato sauce with cilantro and garlic, my husband fried my favorite.

What a blessing it is to be able to thoroughly enjoy barbecue with aromatic homemade tomato sauce. We're at the dacha. How are you not with us yet?!

True gourmets know that barbecue should not be served without a special sauce, juicy and moderately spicy. At picnics, meat fried on skewers is most often eaten with ketchup or mayonnaise. But if you spend a little time preparing homemade barbecue sauces, you will provide yourself and your loved ones with a simply gorgeous meal.

The women's site "The Fair Half" has collected for you the best proven recipes for barbecue sauces, and they are suitable for any type of meat or fish. Read in the article: - tomato sauce;
- white sauce;
- seasoning for barbecue with soy sauce;
- Armenian sauce;
- Georgian sauce;
- pomegranate sauce;
- sour cream sauce.

Tomato sauce for barbecue

You can prepare a delicious and spicy red barbecue sauce from tomato paste. You just need to take one that has a bright red tint, and not orange or brownish.

Products: 1 liter of tomato paste, 1 glass of water, 1 medium-sized onion, 4 cloves of garlic, 2 tbsp. l. finely chopped fresh dill and parsley, 1 tsp. salt, 1 tbsp. l. sugar, ground black pepper. If desired, you can add a little finely chopped basil.

Preparation: Place the pasta in a saucepan, add warm water, stir and place on moderate heat. The mixture is continued to be stirred and brought to a boil, after which salt, sugar, herbs, finely chopped onion and ground pepper are added to it. Allow the sauce to boil for 3-5 minutes, without stopping stirring, and then remove from heat. Place crushed garlic cloves into slightly cooled tomato sauce and leave until it cools to room temperature.

By the way, you can also prepare barbecue sauce from fresh tomatoes without heat treatment - we also have such a recipe on our website

White barbecue sauce

Products: 120 ml dry white wine, 4 tbsp. butter, 250 g mayonnaise, 1 large white onion, 3 cloves garlic, 2 tbsp. l. lemon juice, 1 tbsp. prepared mustard, 1 tbsp. l. sugar, 1 tsp. salt, ground black pepper to taste. Greens are not added to the classic white sauce, but if you really want to see it there, you can deviate from the standards.

Preparation: Chop the onion and garlic as finely as possible. It would be even better to grind them in a blender or pass through a meat grinder. Then they are placed in a frying pan with preheated butter and lightly fried, remembering to stir. There is no need to achieve a golden or brown color of frying. Add white wine to the onion-butter mixture, stir and simmer the sauce over low heat until the amount of liquid is reduced in volume by exactly half. Then you can add mayonnaise, lemon juice, mustard and sugar, as well as salt and pepper. White sauce for barbecue is usually served chilled.

Barbecue seasoning with soy sauce

Soy sauce is often used as a base for marinade for shashlik, especially if the latter is prepared from pork or poultry. But it can also be an excellent seasoning for a finished dish. To do this, you just need to dilute it with mayonnaise in a ratio of 1:3 (one part soy sauce - 3 parts mayonnaise). A couple of cloves of garlic and a pinch of ground black pepper will add piquancy to this seasoning. It is not advisable to add salt and sugar to it, as they will “clog” the delicate and refined taste of soy sauce.

Armenian barbecue sauce

This recipe is very similar to the first one, since in this case you will also have to deal with tomato paste.

Products: 0.5 liters of red tomato paste, 1, incomplete glass of water, 1 small head of garlic, 3 tbsp. finely chopped green cilantro, 2 tbsp. l. chopped parsley and garlic, 1 tsp. ground red pepper, 1 tbsp. salt.

Preparation: tomato paste is diluted with water, brought to a boil over medium heat, finely chopped onion, crushed garlic, herbs and other spices are added. Boil the sauce for 3-5 minutes, then remove from the stove and let it cool.

Georgian barbecue sauce

Another “tomato” variation, but here the leader is not ready-made pasta, but fresh tomatoes, just like in the Georgian chakhokhbili recipe, which we published earlier.

Products: 1.5 kg of fresh tomatoes, 1 head of garlic, 1 bunch of cilantro, parsley and dill, 1 sprig of basil and oregano, 0.5 tsp. adjiki, 0.5 tsp. ground black pepper, salt to taste.

Preparation: The tomatoes are washed and doused with boiling water to make it easier to peel off the skin. They need to be peeled, cut into halves, seeds removed with a teaspoon, and the juicy pulp passed through a meat grinder or crushed in a blender. The result is thick tomato juice, which is boiled in a saucepan over low heat for 15-20 minutes from the moment it boils. Five minutes before the end of cooking, add finely chopped onions, garlic, and herbs to the sauce, season it with pepper, adjika and salt. Georgian sauce is served with shish kebab pre-chilled in the refrigerator.

Pomegranate barbecue sauce

Products: 1 glass of pomegranate juice, 1.5 glasses of sweet red wine, 2-3 cloves of garlic, 2 tbsp. l. chopped fresh basil, 1/2 tsp. starch, 1 tsp. salt and sugar, 1/3 tsp. ground black pepper, a pinch of red hot pepper.

Preparation: Mix pomegranate juice with 1 glass of wine, add crushed garlic, herbs, salt, sugar and spices and, stirring, bring the sauce to a boil over low heat. After boiling, it is boiled under the lid for 20 minutes, and at the end, starch diluted in 0.5 cups of wine is added and heated until the sauce thickens. After that, all you have to do is wait until it cools down.

Sour cream sauce for barbecue

Products: 300 g sour cream, 2 tbsp. l. butter, ½ cup meat broth or just water, 1 tbsp. l. flour, 2 tbsp. l. finely chopped dill and parsley, ground black pepper and salt to taste.

Preparation: flour is fried in melted butter until golden brown and then added to heated broth or hot water and boiled so that the mixture thickens a little. The next step is to add sour cream and boil the sauce for another 2-3 minutes, adding herbs, salt and pepper. Serve chilled.

P.S.: You can tell us about your favorite ways to prepare barbecue sauce - just add a comment to this article.

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