Blackened chilli kebab sauce from Berber&Q (page 256) by Josh Katz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb cis kebab; Izmir kofte with white bean salad & quick pickled red cabbage; Saffron & turmeric chicken thighs with saffron yoghurt, burnt lemon & za'atar (Joojeh kebab)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • brooke_3jatay on May 27, 2026

    Delicious, but a time investment.

  • Stephenn31 on August 14, 2024

    Delicious. I made a small batch and with pickled jalepenos instead of the habaneros because that’s what I had on hand. Delicious. Will make again.

  • metacritic on May 07, 2021

    Fearsomely hot, deeply complex flavors, this is the sauce of my dreams. it makes the lamb kabobs but would be fantastic on almost any meat. I can't recommend enough but use in moderation. A half recipe or less should satisfy anyone not cooking at restaurant scale.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.