Amp up your kebab party with a dipping sauce or two. Make them ahead if you like; these sauces will keep refrigerated for a few days.
Sweet and Spicy Dipping Sauce
Invented to go with samosas, the Indian pea-and-potato-filled dough pockets. By Kristen Browning-Blas, makes about 3/4 cup.
Ingredients
1/2 cup crabapple or other clear, tart jelly
1/4 cup peach preserves or jam
1 tablespoon (or to taste) Tabasco sauce
1 tablespoon rice wine vinegar
1 tablespoon fresh lemon or lime juice
2-4 tablespoons chopped or torn fresh cilantro
Directions
Combine all ingredients in a microwave-safe bowl. Heat on high about a minute. Serve with samosas, or use as a glaze for grilled chicken, lamb or pork.
Satay Sauce
Use this Thai-inspired sauce as a tofu, chicken or beef marinade or for dipping. Adapted by Kristen Browning-Blas from and .
Ingredients
1 (1 0-ounce) can coconut milk
1/2 cup peanut butter
1 tablespoon soy sauce
2 teaspoons brown sugar
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1 teaspoon grated gingerroot
2-3 tablespoons fresh lime juice
Directions
In a saucepan over medium heat, combine all ingredients. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Fresh Tomatillo Sauce
Good with grilled chicken or shrimp and over rice. From the May 2009 issue of Cooking Light.
Ingredients
1/2 pound tomatillos
1/2 cup fat-free, less-sodium chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeño pepper, seeded and chopped
Directions
Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain (freeze broth to use in a soup) and cool slightly. Combine tomatillos and remaining ingredients in a food processor or blender; process until smooth. Thin with cooking broth if necessary.
