"Kebab Shop" Chilli Sauce

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In this recipe we will make a simple variation of the "kebab shop" Turkish chilli sauce. We use the main ingredients found in the classic recipe, with a few healthy variations and without the unnatural preservatives. With less than 90kcal, this sauce is perfect to drizzle on either vegetables or meat wraps, or to use copiously while barbecuing.


of which Sugars3.5g3.9%
of which Saturates0.7g3.3%
* All data is per serving
Kebab Shop Chilli Sauce Recipe




Time 5m

Getting a kebab or shawarma are one of those things we reserve for moments of intense craving or late night hunger attacks. Remember that complimentary flaming-hot garlicky sauce you generously poured all over the wrap?  Ever wondered how to get your hands on some of that goodness? Then just keep reading, as we will show you how to make a DIY “kebab shop” chilli sauce in less than 5 minutes

You can enjoy our sauce whatever your diet. It is vegan (therefore dairy-free and eggs-free), gluten-free and nuts-free! A guaranteed success among all of your friends and loved ones.

We have picked healthy ingredients and kept fats to a minimum to help you avoid the post-snack guilt. A whole serving is less than 80 kcal and adds less than 5% of your daily recommended dose of saturated fats. Awesome! 

The level of spiciness will depend on your tolerance to hot food. If you are an intermediate “hot-head” then it’s probably worth buying medium hot chillies from your local store and use the dose in the ingredient list below. But if you are into crazy stuff, then grab some ghost chillies or scotch bonnets! Just make sure you only use a tiny amount at first, as they are insanely hot (no joke). 

You will notice in the ingredients below that we used shallots instead of onions. Shallots are a good alternative to onions when you are after a sweeter and gentler taste. For this reason, they are better than onions when eaten raw, which is what we will do in this recipe. But you can use half an onion if you prefer. 

Ready to start? Let’s make this classic Turkish chilli sauce! Oh, and if you like it, just find more like this one using our free to use recipe-discovery tool.


  • Apple Cider Vinegar
    1 tbsp
  • Brown Sugar
    0.5 tsp
  • Medium-Hot Chillies
    1 tbsp
  • Extra Virgin Olive Oil
    2 tbsp
  • Garlic Clove
  • Cayenne Pepper
    1 pinch
  • Chopped Tomatoes
    200 g
  • Shallot

step 1

Let’s start by crushing the garlic cloves and chopping the shallot into fine pieces.

Continue by cutting the chillies in small bits. You can also use chilli flakes, but adding in bits of chilli skin will contribute to the look and feel of the sauce.

Next, mix the sugar and the vinegar in a small cup and keep it aside for later. Tip the chopped tomatoes in a bowl if you are using a hand mixer, or pour straight into a food processor. 

step 2

Now you could just blend everything together and the recipe would be complete. But we suggest you take an extra two minutes and follow our tip below to get an even better result.

Take a small pan and pour the extra virgin olive oil. Keeping the heat low, add all of the chillies and half of the shallot and garlic. As soon as you hear the ingredients sizzling, count to ten and remove from the heat.

Now we have spicy oil infused with garlic and onion flavours, which will give us a more balanced and enhanced taste after blending.

step 3

To finish, add the remaining garlic and shallot to the tomato sauce. Then drizzle in the vinegar mixture and the infused oil, and add the cayenne pepper. Proceed with blending thoroughly if you want a smooth sauce, or just give a few pulses if you like it choppy.

Done! Time to proudly show off your own "kebab shop" chilli sauce at the next barbecue.



  • You can store this sauce in the fridge for 2 to 3 days without problems. If you batch cooked it and couldn't finish it all, you can freeze it! To not alter the fresh taste of tomatoes, you should let it thaw naturally. But if you are in a hurry, let the frozen sauce sizzle in a pan quickly.

  • If the variety of tomatoes you use are a bit acidic, you can add 1/2 teaspoon of baking soda to the mix and give it a good stir. Then proceed with blending.