If you’ve ever had a late-night doner or shish kebab from your local takeaway, chances are you’ve smothered it in that addictive, tangy, slightly spicy red kebab shop sauce. It’s one of the unsung heroes of the kebab world... bright, tomatoey, a little fiery, and the perfect balance to cool, creamy garlic sauce.
But here’s the thing: while kebab meat gets all the attention, the sauces are what truly make the meal. Without that rich red sauce, a doner or shish just isn’t the same. It’s what ties the meat, salad, and bread together into something magical. This red kebab shop sauce recipe is from my book 'The Curry Guy BBQ' and you won't believe how good it is!
What Exactly Is Kebab Shop Red Sauce?
This is one of those recipes with countless variations. Some shops make it fiery hot, while others keep it mild and tangy. At its heart, though, kebab red sauce is:
- Tomato-based – usually tinned tomatoes, puree, or sometimes ketchup
- Spiced – with chilli, cumin, paprika, cayenne, and/or black pepper
- Tangy – thanks to vinegar or lemon juice
- Balanced – a touch of sugar or sweet pepper paste often smooths the acidity
It’s not just a chilli sauce! It’s a flavour-packed condiment designed to complement grilled meats, chips, and flatbreads.
Ingredients
There aren't a lot of ingredients in a kebab shop red sauce. The key to success is tasting as you go. Use my ingredient measurements in the recipe card at the bottom of this page and then taste and adjust.
See recipe card for quantities.
- Tinned (canned) chopped tomatoes
- Garlic
- Tomato purée or preferably pepper paste
- Black pepper
- Juice of 1 lemon or 1 tbsp white vinegar
- Salt
Step by step photos
Check out my step by step photos to see for yourself just how easy it is to make homemade Kebab shop red sauce!
- Step 1: Place all of the ingredients in a blender except for the salt and pepper.
- Step 2: Blend to a smooth sauce.
- Step 3: Pour it all into a bowl and add salt and pepper to taste. You can also adjust the tart and sweet flavours at this stage. I don't add any sugar but you might want to.
- Step 4: This is optional but if you want a smoother sauce for serving in a squeeze bottle, run it all through a fine sieve.
- Step 5: Whatever is left over in the sieve can either be discarded or used as an extra spicy condiment for kebabs.
- Step 6: You can serve the kebab shop red sauce in a bowl with a spoon or pour it into squeeze bottles. It keeps for a week in the fridge.
How do you serve red kebab shop sauce?
If you want to serve it like they do at takeaway, it needs to go into a squeeze bottle. If not, a simple bowl will do.
Squeeze or spoon the sauce over your kebabs, fries or whatever. One thing is certain though. When you serve red kebab shop sauce, it needs to be served with garlic sauce (toum). The two sauces go so well together!
Variations
Kebab shops often put their own spin on red sauce. Here are some ideas:
- Smoky Version: Add a touch of smoked paprika or char the chillies under the grill before blending.
- Herby Version: Blend in fresh coriander or parsley at the end for freshness.
- Extra Hot: Add Scotch bonnets, bird’s eye chillies or hot chilli flakes.
- Sweet & Mild: Increase the sugar slightly and reduce the chillies for a gentler sauce.
Equipment You’ll Need
One of the beauties of kebab shop red sauce is its simplicity. You don’t need fancy kit!
Blender or hand blender: To puree into a smooth consistency.
Fine sieve (optional): For an ultra-smooth, shop-style texture.
Glass jars or bottles: For storing and serving.
Storage and Shelf Life
Homemade kebab red sauce stores beautifully:
- Fridge: Up to 1 week in an airtight jar.
- Freezer: Freeze in small portions for up to 6 months. Thaw in the fridge and reheat gently or just bring to room temperature.
- Sterilised Jars: If sealed in sterilised jars, it will last longer (3–4 weeks unopened in the fridge).
Tip: Store in a squeezy bottle for that authentic takeaway experience!
Pro Tips for the perfect kebab shop red sauce
- Balance the flavours: Don’t make it just hot! Aim for tangy, slightly sweet, savoury and spicy all at once. Taste as you go and your sauce will be better.
- Blend well: A smooth, silky texture feels most authentic. Use a sieve for a pro touch.
- Use fresh chillies: They give a brighter flavour than dried chilli powder.
- Customise heat: Every kebab shop is different. Start mild and then add more chillies to taste if needed.
- Pair it right: It’s best with doner, shish, kofte kebabs, grilled meats, or even chips.
Top Tip
Make ahead: The flavours develop after a day in the fridge. Always better the next day!
FAQ
Some tinned tomatoes can be sharp. A teaspoon of sugar or a splash of honey balances the acidity. I rarely need to do this but if you do, that's how to fix the issue.
Some takeaway versions do use ketchup. It adds sweetness and thickness. If you prefer a sweeter sauce, it might be what you’re looking for. You could also replace half of the chopped tomatoes with ketchup for a sweeter, tangier sauce.
Although it is optional, blending the sauce thoroughly and passing it through a fine sieve will do the job. This gives that smooth, glossy finish.
Absolutely! Double or triple the recipe and store in sterilised jars. It keeps well in the fridge for about a weeks or you can freeze it for up to 6 months.
Yes! It makes an excellent marinade for chicken, lamb or beef. Coat meat and leave for a few hours before grilling.
Related
Looking for other recipes like this? All of these sauces are delicious on a kebab!
Pairing
Try this delicious red kebab shop sauce with any of these wraps and kebabs!
Have you tried this recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Kebab Shop Red Sauce
This homemade red kebab shop sauce is the real deal. In fact it's better. Try this at home and slather or squirt it over your next homemade kebab!
Ingredients
- 3 to 6 red bird’s eye chillies, roughly chopped
- 1 spur or red jalapeño chilli
- 400g (14oz) tinned (canned) chopped tomatoes
- 3–4 garlic cloves, crushed
- 1 tbsp tomato purée or sweet pepper paste
- ½ tsp ground black pepper
- Juice of 1 lemon or 1 tbsp white vinegar
- Salt, to taste
Instructions
- Put all the ingredients except the salt in a blender or food processor and blend until smooth. Taste and season with salt.
- If you are going to be serving this sauce in a squirt bottle as they do at kebab shops, run it through a fine seive. This will take a few minutes but it's worth the effort. Any of the chilli paste that remains in the seive can either be discarded or given to someone who like more intense heat on their kebabs.
- Store in the fridge in a jar with a tight-fitting lid or squeezy bottle until needed; it will keep for about 1 week.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 324mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 6g
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