Armenian Tomato Sauce for Kebabs with Cilantro
A great accompaniment to grilled dishes! Rich flavor! No need to buy sauce for kebabs or any meat dish at the store anymore — it's very easy to make yourself. From a simple set of ingredients you get a rich sauce with cilantro, bits of onion, and just the right amount of kick.
tusya
Recipe author
Armenian Tomato Sauce for Kebabs with Cilantro
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
3 g
Fats 7 %
1 g
Carbohydrates 73 %
11 g
30 kcal
GI:
100
/
0
/
0
- This tomato sauce needs no precooking — you can start making it practically right before serving. That way the onion comes through as small, crunchy bits, and the sauce itself turns out incredibly tender, gently complementing the flavor of your dishes. Start with the onion. Peel it, wash it, and pat it dry. Cut the onion into a very small dice. Some people prefer not to feel pieces of onion in the finished dish, but here it's definitely not out of place. Don't use a meat grinder or blender for the onion — it'll ruin both the consistency and the taste. Herbs complement the flavor beautifully; this sauce uses cilantro, but if you like, you can add something else, such as parsley or basil. Wash the herbs well under running water and pat them dry — with a dry towel, or leave them to air-dry. Chop them finely. The base of the sauce is tomato paste, but it's too thick. Water will help make the sauce more tender in consistency. Boil the water ahead of time and cool it to room temperature. Put the tomato paste in a deep dish, add the water, and mix with a fork until smooth. It's better to add a little water first, then add it a spoonful at a time until you reach the consistency you want. Add salt, ground black pepper, and ground coriander to the sauce. This set of seasonings is the base for a tomato kebab sauce. You can enhance the flavor with other spices, different kinds of ground pepper, or herbs if you like. Mix the sauce well so the spices are evenly distributed. Add the finely chopped onion — it's best to separate the dice into individual flakes beforehand so the pieces are as small as possible in the sauce. Add the cilantro to the sauce and mix well. The sauce will be just right when the onion pieces and herbs are evenly distributed. You can chill the finished sauce a little and serve it with meat. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cilantro - 25 kcal/100g
- Ground coriander - 25 kcal/100g
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