Delicious, bright, barbecue sauce can be easily prepared outdoors or at home. Best Recipes- For you!
The secret to this sauce is fresh vegetables. Tomatoes should be selected when they are ripe and not firm. Finding fresh and flavorful cilantro is also important. Optionally, coarsely ground black pepper (or pepper blends) can be added for additional flavor and spiciness.
If the sauce becomes too thick, thin it with white wine and bring to a boil again.
- Tomatoes - 500 Grams
- Olive oil - 50 ml
- Onion - 1 piece
- Celery - 1 Piece (stalk)
- Garlic - 3 Cloves
- Wine vinegar - 1 teaspoon
- Cilantro - 1 bunch
- Dry white wine - 100 ml
- Chili pepper - 1 pinch
- Sugar-sand - 2 Art. spoons
- Salt - 1 teaspoon
- Anchovy - 20 Grams
- Seasonings - to taste
- Tomato paste - 1 tbsp. a 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 the oil for about 10 minutes, and then add the minced garlic, salt, chili, seasonings and anchovy.
Wait until the garlic turns golden. Then pour white wine, vinegar into the future sauce, put sugar and a spoonful of tomato paste. 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 to 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 barbecue sauce (step by step with photo)
A very popular tomato sauce for barbecue. The main thing is to choose a red paste (they come with a brown or orange tint).
- Tomato paste - 0.5-1 liter;
- Garlic (a few 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 if needed.
Pasta is laid out in a saucepan, poured with water. Then put on a small fire. Stirring continuously, bring the mixture to a boil.
The rest of the ingredients are added, except garlic. The sauce boils for about 5 minutes.
Crushed garlic is thrown into the dish removed from the fire.
The sauce cools down and infuses. Readiness occurs when cooled to 20 degrees.
Recipe 3: Quick Tomato Sauce for Barbecue (with photo)
If you are going to barbecue and don't have time to prepare the sauce, this sauce is suitable because it is very quick to prepare.
- cilantro - 1 bunch
- Dill - ½ bunch
- Onion - 1/3 pc.
- Ketchup - 200 g
- Garlic - 2 cloves
- Salt - to taste
- Pepper - to taste
Finely chop the cilantro.
Also finely chop the dill.
Peel and chop the onion.
Mix everything in a bowl and squeeze out the garlic. Fill with ketchup. Add salt and pepper to taste. Mix and refrigerate for 10-15 minutes.
Recipe 4: Tomato Sauce for Garlic Kebab (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.;
- Salt - 3 g;
- White onion (medium-sized) - 30 g;
- Green onions - 1-2 feathers;
- Garlic - 1 clove;
- Lemon juice - 0.5 tsp;
- Refined olive oil - 1 tsp;
- Greens of dill, parsley and cilantro;
- Black fresh ground pepper.
Cut onion peeled from dry husk into small squares. Add chopped garlic clove 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 onion, mix thoroughly with a spoon and leave to marinate for 10-15 minutes.
Dilute the tomato paste hot water to a homogeneous consistency. In terms of density, it should resemble sparse store-bought sour cream.
Mix diluted pasta with pickled onions.
Add chopped greens. For one serving, it is enough to take 3-4 sprigs of various aromatic herbs and 2 small feathers of young green onions.
Salt and pepper the dish to taste.
Lastly, put sugar, mix. Taste it - is it enough? Perhaps you like it sour and need to add a few more drops of lemon juice? Or even half a teaspoon of sugar? Bring the sauce to the desired state, then leave for 15 minutes - let it brew.
Recipe 5: Sauce for shish kebab from tomato paste with herbs
This sauce is great for barbecue as it has rich acidity, sharpness 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 in cold water for about 10 minutes.
Meanwhile, peel the garlic.
Chop the dill, cilantro and garlic finely with a knife. Don't use a blender for this. It will take time, but trust me it's worth it.
To make the greens better chopped, salt it. So she will give the juice and will not scatter on the board.
After the chopped greens become mushy, you can add it to the tomato paste.
Add lime juice to the resulting sauce, 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 paste) - 250 ml,
- garlic (young) - 3-4 cloves,
- green cilantro - 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.
We shift the tomato paste or sauce from the jar into the container. We clean the garlic from dry scales, cut off the bottom and wash cold water. Then we chop it finely or pass it through a press.
Add salt, sugar and ground black pepper to taste.
We sort through the greens of cilantro, if it comes across withered or rotten, then we immediately throw it away. Next, 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 only finely chop.
Add greens and stir.
Cool the sauce and serve with barbecue, sausages or chicken.
Recipe 7: Tomato sauce with vinegar for barbecue (with photo)
The barbecue sauce is very tasty. It really does not interrupt the aroma of the kebabs themselves, and this is the main thing! Such a dressing can be prepared even in nature, and you will definitely know that it will not deteriorate while the meat is cooked on coals.
- Tomato paste 270 grams
- Apple cider vinegar 1 tablespoon
- Medium size onion 1 piece
- Large garlic 1 clove
- Medium lemon ½ part
- Fresh green cilantro ½ bunch
- Fresh dill greens ½ bunch
- Fresh parsley ½ bunch
- Fresh basil greens ½ bunch
- Salt to taste
- Ground black pepper to taste
- Sugar to taste
- Pure cold water 1/5 cup
First and very milestone in the process of cooking Armenian barbecue - the choice of meat. The result depends on its quality. Common to any type meat products- their freshness and "youth". It is also necessary to arm yourself with knowledge of what part of the carcass is used and how it needs to be prepared so that the Armenian barbecue turns out tender and juicy.
Classic recipe Armenian kebab suggests that pork will be used. Most often, a neck or tenderloin is taken for barbecue. Good meat does not require long preparation, but it is still worth holding it in the marinade for several hours to saturate the juices and soften the fibers a little.
Ingredients:
- pork neck - 2 kg;
- onion - 1 kg .;
- salt, black ground pepper, basil.
Cut the meat into pieces at least 5 cm in size, chop the onion into rings. Mix meat with onion, pepper and basil. Knead well, like dough, so that the onion gives juice, leave for 2-3 hours.
Important! Salt is put half an hour before cooking, so that the kebab is juicier.
Pork skewers
Very tasty Armenian barbecue is obtained or loin. Such meat is best cooked on the grill, and to improve palatability it must be kept in the refrigerator (not in the freezer) for at least a day, and then marinated. From the side of the ribs, the film is removed from the meat “tape”, and then cut into portions.
Ingredients:
- loin - 2 kg;
- onion - 1 kg .;
- mineral water - 0.5 l.;
- salt, black ground pepper, coriander.
Mix the prepared meat with onion, cut into rings, then add pepper, ground coriander, squeeze with your hands. Pour mineral water and put in the refrigerator overnight. Salt the meat an hour before cooking.
The loin is not the fattest part of the carcass, it must not be overexposed on fire, otherwise it will become dry.
Read also: Shish kebab in the oven onion pillow– 5 recipes
Armenian vegetable kebab
Barbecue and vegetables are the best combination of a picnic. Vegetables are used any at will: eggplants, tomatoes, zucchini, sweet peppers. Armenian-style vegetable kebab is fried on coals and served with meat as an appetizer.
Ingredients:
- eggplant - 2 pcs.;
- tomatoes - 3 pcs.;
- sweet peppers - 3 pcs.;
- zucchini - 1 pc.;
- onion - 1 pc.;
- garlic - 3 cloves;
- cilantro, parsley, basil - 1 bunch;
- salt.
Thread all the vegetables on skewers, except for the onion, and fry them over charcoal. Cool, peel and cut in any shape. Finely chop the cilantro and garlic, chop and lightly squeeze the onion, put all the ingredients in a bowl. Salt, add thin circles hot pepper chili (it can also be baked), pour over the salad with vegetable oil.
Eggplant takes the longest to cook and can be removed last. Peppers are ready as soon as the skin is well behind the pulp. Tomatoes cook very quickly: they are removed first (you can even leave them half-baked).
Armenian barbecue with vegetable oil
For such a barbecue, you need to take unrefined vegetable oil good quality. Any meat can be used, as can spices. Onions can be strung on skewers mixed with pieces of meat, or can only be used as a component of the marinade.
Ingredients:
- pork (neck) - 2 kg;
- onion - 1 kg .;
- vegetable oil - 1 cup .;
- salt, ground black pepper, coriander, tarragon.
Mix salt, spices and oil, put chopped onion and pieces of meat. Knead with your hands so that the onion releases juice: this way the meat marinates faster. Leave the pork overnight in the refrigerator. good fresh meat 2-3 hours are enough room temperature.
The oil in this recipe does not play the role of a product that makes the structure of the meat more tender. It is needed rather in order to more reveal the aroma of spices.
Lamb shish kebab
Read also: Shish kebab in a slow cooker - 13 recipes
The main secret of the success of lamb skewers is good fresh young meat. It should not have an unpleasant smell and have yellow fat, mucus or a dull color. High-quality meat looks so that it asks in the mouth even when raw. Such lamb can be practically not pickled and a minimum of products can be used.
Ingredients:
- lamb - 2 kg;
- onion - 1 kg .;
- tomatoes - 4 pcs.;
- salt, pepper, savory, coriander, basil.
Mix pieces of lamb without films and sinews with chopped onion rings and mashed tomatoes, add salt, spices and squeeze well with your hands.
Fresh meat is enough for 2-3 hours to marinate at room temperature, if there is no confidence in the quality of lamb, it should be left to marinate overnight in the refrigerator.
Armenian chicken skewers
For the best use of red poultry fillet (without bones). Meat is chosen chilled, freezing is not suitable for barbecue. The freshness of the product is determined by color and smell: it should not smell of anything and be pinkish-cream in color.
Ingredients:
- chicken - 2 kg;
- onions - 2 pcs.;
- tomatoes - 3 pcs.;
- pomegranate juice - 3 tbsp. l.;
- greens (cilantro, parsley) - 1 bunch .;
- salt, black ground pepper.
Cut onions into rings, tomatoes into slices. Soak the meat in a mixture of vegetables, pomegranate juice, add finely chopped greens, salt and pepper. Withstand 6-7 hours.
Making barbecue sauce from tomato paste is quick and easy. The main thing is to use the right seasonings and spices, as well as follow all the recommendations of the recipe.
Product General Information
Homemade tomato sauce can be served at the table along with any dishes. However, most often it is made specifically for barbecue, because it is no secret to anyone that this meat dish turns out to be much tastier and more aromatic if it is dipped in tomato sauce.
Many modern housewives are lazy and buy ready-made sauce in the store. However, such a product does not always meet all quality and safety requirements. In this regard, we recommend making it yourself, especially since you do not need many expensive ingredients for this.
Tomato Paste Kebab Sauce: Recipe
Few people know, but there are a huge number of recipes, thanks to which you can make your own barbecue sauce. Most simple options will be presented in this article.
So, to prepare a fragrant tomato dressing, we need the following ingredients:
- medium-sized garlic cloves - about 5 pcs.;
- natural tomato paste - 900 ml;
- large sweet onion - 1 head;
- warm drinking water - 1 full glass;
- salt and pepper - use to taste;
- fresh herbs - a small amount (add as desired).
Cooking method
Before you make tomato paste sauce, you need to think about what kind of product you want to end up with. If you need a spicy dressing, we recommend using a little more hot and spicy spices. Otherwise, only the aforementioned set of products should be used.
To do it yourself homemade sauce from tomato paste, take a deep bowl, put the paste into it and pour in warm drinking water. Mix the ingredients, put on fire and slowly heat up.
After boiling the mass, add finely chopped onion to it, as well as table salt, fresh herbs and pepper. In this composition, cover the ingredients with a lid and cook over low heat for about five minutes.
Boil the sauce a little and remove it from the stove. Then immediately add crushed garlic cloves to it and mix well again.
Then the tomato sauce should cool completely (you can put it in the refrigerator). After that, it is served to the table along with ready-made hot shish kebab.
We make Caucasian sauce for shish kebab
Tomato paste sauce for barbecue can be prepared using different ingredients. For example, dressing is very common in the Caucasus, which involves the use of a large amount of herbs and spices. How to cook it at home, we will tell right now.
So, to make tomato paste sauce for barbecue in Caucasian style, you need to prepare:
- drinking warm water - about 2/3 cup;
- natural tomato paste - about 450 g;
- garlic - 2-3 large cloves;
- fresh cilantro, dill, parsley, green onion- on the middle beam;
- hops-suneli - 1 dessert spoon;
- allspice and salt - add to taste.
Cooking process
Before you make a tomato paste sauce, you need to prepare the base for it. For this natural product spread in a bowl, and then diluted with warm drinking water. The resulting mass is put on medium heat and gradually brought to a boil. At the same time, the paste is regularly stirred so that it does not burn to the sides and bottom of the dishes.
After the described actions, finely chopped fresh cilantro, green onions, dill and parsley, grated cloves of garlic and various spices, including suneli hops, are alternately added to the ingredients.
In this composition, the products are boiled for about three more minutes, and then removed from the heat and cooled.
Ready tomato sauce is cooled in the refrigerator, and then served to meat dish in beautiful bowls.
Making a quick sauce without heat treatment
If you don't want to expose the kebab tomato paste sauce heat treatment, then we offer you a simple and fast option cooking. To implement it, we need the following products:
- small clove of garlic - 1 pc.;
- natural tomato paste - 4 large spoons;
- medium-sized red onion - 1 head;
- warm drinking water - 3 large spoons;
- salt and pepper - use to taste;
- dried basil and thyme - use as desired;
- fresh herbs - a small amount.
How to cook?
There is nothing difficult in preparing such a sauce. Spread the tomato paste in a bowl and mix well together with a few tablespoons of warm drinking water. Then salt and allspice, finely chopped red onion and grated garlic clove are added to them. Dried thyme and basil are also added to the sauce for taste and aroma. If desired, chopped greens can also be laid out to it.
It is advisable to serve such a sauce to the table immediately after preparation. It is recommended to store it in the refrigerator for no more than a day. Otherwise, the product will run out of steam, become less aromatic and lose its taste.
Summing up
As you can see, there are quite a few recipes for how to make barbecue sauce at home. If you do not want to use tomato paste for this, we recommend using regular tomatoes. By whipping them with a blender and adding the right spices, you will get the same tasty and aromatic sauce, which, in addition, will be very useful for the body.
Barbecue sauce is an essential addition that can complement a dish or hide minor flaws in a cook. You can buy any ketchup in the store, but homemade sauce is always tastier, and besides, the ingredients for it are quite affordable.
Sauce for barbecue at home
The most for barbecue - based on tomato paste. But even if you have already bought ready-made ketchup, and you want to surprise your friends with something new and unusual, mix it with various spices, herbs and mayonnaise. Everyone will definitely like the result, and the taste of the supplement will favorably emphasize the taste of any meat.
Ingredients:
- ketchup "For barbecue" - 150 g;
- mayonnaise - 100 g;
- garlic - 2 teeth;
- fresh basil - 10 g;
- black pepper, hops-suneli - to taste.
Cooking
- Finely chop the greens, puree the garlic.
- Mix ketchup, mayonnaise, herbs, garlic and spices, mix.
- Leave the barbecue sauce in the refrigerator for 20 minutes.
Tomato paste kebab sauce is the most common recipe that is often added to pork or beef. Its composition is very minimalistic, but also versatile. If desired, you can add your favorite spices, cilantro, parsley, basil or dill. Do-it-yourself barbecue sauce is prepared for no more than 20 minutes, but it must be completely cool before serving.
Ingredients:
- tomato paste - 100 g;
- onion - 1/2 pc.;
- water - 50 ml;
- garlic - 2 cloves;
- salt, pepper, suneli hops;
- basil - 20 g.
Cooking
- In a saucepan, dilute the pasta with water, heat over low heat until boiling.
- Throw finely chopped onion, spices, mix.
- Add mashed garlic and finely chopped basil.
- Boil the mass for a couple of minutes, for the barbecue it should cool completely.
Sauce for barbecue like in a barbecue
Many people think that best sauces for shish kebab they cook in special shish kebab houses, but it’s not at all troublesome to make the same one with your own hands. His recipe is surprisingly simple and contains the most affordable ingredients. You can boil the sauce, but practice shows that this is not at all necessary. This tomato sauce for barbecue is tasty and raw.
Ingredients:
- tomato sauce "Krasnodar" - ½ b.;
- tomato juice or fruit drink - 1 tbsp.;
- garlic - 2 cloves;
- onion - ½ pc.;
- parsley, dill, cilantro - 1 bunch;
- salt, ground pepper (black and red).
Cooking
- Mix tomato juice and sauce, add spices.
- Finely chop the greens, chop the garlic through a press.
- Combine all the ingredients and serve after 30 minutes, the barbecue sauce should be infused.
For barbecue, as a rule, they are prepared on the basis of mayonnaise, it is better if you have homemade, the result will be better. For a more original and rich taste, add to the composition dry wine and mustard. Such a sauce will definitely not leave anyone indifferent, it will go well with any meat, charcoal fish or vegetable kebab.
Ingredients:
- butter - 50 g;
- mayonnaise - 150 g;
- white wine - 100 ml;
- lemon juice- 20 ml;
- sugar, salt, black pepper;
- mustard - 1 tsp;
- onion - ½ pc.;
- garlic - 3 cloves.
Cooking
- Punch the onion and garlic with a blender, sauté in oil, stirring.
- Pour in the wine, simmer until reduced by half.
- Add lemon juice, sugar, spices, set aside the pan and let the sauce cool completely.
- Mix mayonnaise with mustard and pour the mass from the pan, mix thoroughly, serve immediately.
A real Armenian barbecue sauce is prepared on the basis of tomato paste and with a lot of greens, preferably cilantro, you can add purple basil and parsley. The seasoning turns out to be insanely fragrant, tasty and moderately spicy, so make it bigger, because the sauce will end faster than the meat.
Ingredients:
- tomato paste - 100 g;
- water - 50 ml;
- salt pepper;
- cilantro and purple basil - 1 bunch each;
- onion - ½ pc.;
- garlic - 2-3 cloves.
Cooking
- Mix water with pasta.
- Grind greens, garlic and onion with a blender.
- Combine the green and tomato mass and mix, salt, pepper, serve immediately.
Unlike other similar seasonings, Caucasian barbecue sauce comes out more rich and spicy. To prepare it, you will need a special "burning". You can also make sauce from ready-made tomato juice or pasta, but fresh tomatoes will turn out tastier. It will perfectly complement any barbecue: pork, lamb or chicken.
Ingredients:
- tomatoes - 800 g;
- garlic - 4 cloves;
- cilantro, parsley - 1 bunch;
- oregano and basil - 1 sprig each;
- adjika - 1 tsp;
- salt, ground pepper.
Cooking
- Blanch the tomatoes in boiling water, cut them into halves. Remove the seeds, mash the pulp with a blender.
- Boil the juice over low heat for 20 minutes.
- For 5 minutes, throw in finely chopped greens, pureed garlic, adjika and spices. Stir.
- The Caucasian kebab sauce should be completely cool before serving.
Fish kebab sauce is rarely made on the basis of tomatoes. More often these are creamy white seasonings that are prepared on the basis of yogurt, cheese or mayonnaise. Ideally, a sauce similar to tartar is suitable for such a dish on the coals. The base can be left classic - yogurt and pickle and add some fragrant spices, herbs.
Ingredients:
- thick yogurt - 200 ml;
- pickled cucumber - 1 pc.;
- dill, parsley - 1 bunch;
- garlic - 2 cloves.
Cooking
- Grate the cucumber on a coarse grater, squeeze out the liquid, finely chop the greens.
- Mix yogurt with pureed garlic, throw in chopped herbs and cucumber, mix.
- Sauce can be served immediately.
Sour cream barbecue sauce
If you don’t like tomato additions to meat and just want to diversify the table with another fragrant seasoning, barbecue is the perfect solution to impress guests with a new taste. This sauce goes well with pork, chicken, fish and seafood skewers or grilled vegetables.
Ingredients:
- sour cream 25% - 250 ml;
- meat broth - ½ tbsp.;
- butter - 70 g;
- dill, parsley - 50 g each;
- flour - 1 tbsp. l.;
- salt pepper.
Cooking
- Heat oil in a frying pan, add flour and fry until creamy.
- Pour in the broth, cook until thickened.
- Add sour cream, chopped herbs, salt, pepper and cook for a couple of minutes.
- Serve this sauce completely chilled.
For lovers savory dishes cook the most delicious sauce for barbecue based on peppers, tomatoes and Caucasian adjika. You can supplement the composition with spices to your taste and a lot of greens. Such a seasoning will complement any meat: pork, beef or lamb. It is better not to serve this sauce with fish and seafood.
Ingredients:
- tomato sauce - 200 g;
- sweet pepper - 1 pc.;
- adjika Abkhazian - 1 tsp;
- garlic - 2 cloves;
- chili flakes - 1 pinch;
- any greens - 1 bunch.
Cooking
- Mix tomato sauce with adjika, toss in chili flakes.
- Finely chop the greens, pepper, push the garlic through the press.
- Mix all ingredients and serve sauce immediately.
Garlic is added to almost any kebab sauce, but in small quantities just to add piquant note seasoning. But if you make this ingredient the main one, the result can pleasantly shock everyone. This kebab sauce with herbs and garlic can be made with both tomato and mayonnaise (yogurt). Suitable seasoning for a dish with a "smoke" of any meat, fish or vegetables.
It is absolutely obvious to every real lover of healthy meat food cooked on an open fire that any, even the most delicious shish kebab in the world, should be consumed with some good, preferably tomato, sauce.
Paraphrasing the well-known folk wisdom, we can confidently say that shish kebab without sauce is money down the drain. I would like to add only one thing to this exhaustive thought - of course, both mayonnaise and sauce bought in a store can be considered a good help for fragrant, invitingly smoking kebabs.
However, such a dubious combination is unlikely to suit a real barbecue gourmet. If you are serious about a full-fledged barbecue, then you need to be thorough to the end. Good, cooking real natural sauce it will take no more than ten minutes, and the effect of it will definitely outshine any, even the most expensive "store" option.
One of the easiest sauces to make that complements the taste well. fried meat, is an Armenian barbecue sauce
The recipe for this sauce is very simple. One way or another, even if there are minor deviations or additions to it in different regions of Armenia, the whole thing comes down to heating a mixture of tomato paste and water on fire. Further, a variety of spices and herbs are laid in the mixture, and cilantro and garlic are essential components for the sauce. Other ingredients vary depending on the region or the taste preferences of a particular chef.
Classic recipe
So, how to cook barbecue sauce in Armenian? To do this, you will need: at least half a liter of good bright red tomato paste, a quarter liter of clean drinking water, one garlic head, a bunch of fresh cilantro, ground black pepper, and salt.
Cooking technique:
- Tomato paste should be diluted in a saucepan with water, heated over medium heat until boiling.
- Then finely chopped cilantro, minced garlic, pepper, and salt are added to the mixture.
- The sauce is then simmered for another five minutes. It must be completely cool before use.
- Traditionally, this sauce is served cold in bowls.
You can “strengthen” the recipe for a classic Armenian barbecue sauce by adding other fresh herbs along with cilantro: parsley, dill, basil
Sauce can be served original snack- chips made from thin Armenian lavash. With these amazing, golden and crunchy chips, the sauce that was originally intended for kebabs can end much sooner than you might think.
Original lavash chips
To prepare them, you will need a couple of packages of Armenian lavash. Dressing can be very diverse: vegetable oil, mayonnaise, any greens, spices will do. You can take, for example, half a glass olive oil and a teaspoon of the following spices: basil, ground sweet paprika, dry onion and garlic, marjoram, oregano, salt.
Cooking technique:
- Chips are prepared in advance, before a trip to nature or a picnic at their summer cottage.
- You need to preheat the oven to 200 degrees
- Lavash sheets need to be “cut” into any geometric shapes: squares, triangles, circles.
- The dressing is mixed separately in a bowl. All available spices are added to olive or any other vegetable oil.
- Blanks for chips are laid out on a baking sheet, which can be covered in advance with a piece of parchment paper for greater cleanliness.
- Each piece of pita bread should be greased with a prepared dressing with a pastry brush.
- The baking time in the oven is about seven minutes.
- If all the chips cannot be laid on a baking sheet in one layer, they need to be mixed several times during the baking process.
The result is an amazing appetizer - dry, ruddy chips that are perfectly crunchy and ideal for scooping Armenian barbecue sauce from bowls.
