This is our take on the classic Kebab Shop Chilli Sauce, just like the ones you find drizzled over a doner kebab in takeaway shops across England. Packed with the bold heat of red chillis, this hot chilli sauce is perfect for adding a fiery kick to your favourite dishes.
Serve it with our Takeaway Chicken Kebab or Takeaway Lamb Shish Kebab recipe, or use it to spice up grilled meats, wraps, or even chips! It’s quick and easy to make, ready in just 15 minutes—so you can enjoy that authentic takeaway flavour at home in no time!
Jump to:
The recipe card is just below, so you can get started straight away, but keep reading for our top tips and tricks to make the best hot chilli and tomato sauce for your kebab and more!
📖 Step by Step Recipe
Kebab Shop Chilli Sauce
Equipment
Ingredients
- 2 Chilli Peppers - please see notes below for help with choosing chillies and how many to use
- 1 Red Onion
- 2 Shallots - or 1 small onion
- 2 cloves Garlic
- 2 tablespoon Sundried Tomato puree - or 3 tablespoon regular tomato puree
- 400 g Chopped Tomatoes
- ½ Lemon
- 1 tablespoon Sugar - or sweetener
- 3 tablespoon olive oil
- salt and pepper - to taste
- Parsley - a handful of chopped fresh parsley
Instructions
- Cut the 2 Chilli Peppers in half and remove seeds (optional). Cut 1 Red Onion and 2 Shallots into smaller pieces to fit into a mini food processor or blender.
- Add 2 cloves Garlic and blitz them to make a lump-free chilli paste.
- Fry the chilli and garlic paste with 2 tablespoon Sundried Tomato puree (or regular Tomato Puree) for a few minutes.
- Add 400 g Chopped Tomatoes chopped tomatoes in a large pan until heated through.
- Add 1 tablespoon Sugar, and a small squeeze from ½ Lemon (don’t add too much lemon, you can always add more later if needed). Bring to the boil, then simmer for 15 minutes.
- Turn off the heat, add in 3 tablespoon olive oil, freshly chopped Parsley , salt and pepper to taste. If you want to add more juice from the ½ Lemon now you can.Serve this kebab shop chilli sauce warm or cold!
Video
Notes
Medium Chilli Pepper 🌶️🌶️
Extra hot-3 large chillies.Hot- 2 large Chilies
Medium- 1 large Chilli
Mild- 1 small Chilli
Mild Chilli
Pepper 🌶️
Extra hot- 4 Chillies.Hot- 3 Chilies
Medium- 2 Chillies
Mild- 1 Chilli
Nutrition
This Kebab Shop Chilli Sauce recipe was originally posted 07th February 2020 and was updated on the 14th February 2025. To move the recipe card higher in the post for better user experience.
How many chilli peppers should I use?
You can adjust the number of chillies in this sauce to match your preferred heat level.
We used medium heat Moroccan hot chillies from Morrisons because that’s what was available—but you can experiment with different varieties!
With so many types of hot chillies out there, it’s tricky to give an exact number, as everyone’s spice tolerance is different. If you want an extra fiery kick, try a Scotch Bonnet! Below is a rough guide to help you find the perfect balance of heat.
Medium Chilli Pepper 🌶️🌶️
Extra hot-3 large chillies.
Hot- 2 large Chilies
Medium- 1 large Chilli
Mild- 1 small Chilli
Mild Chilli Pepper 🌶️
Extra hot- 4 Chillies.
Hot- 3 Chilies
Medium- 2 Chillies
Mild- 1 Chilli
Should I remove the seeds in the chilli peppers?
I always remove the chilli seeds and white pith from the peppers, but this step is completely optional!
The white membrane inside the chilli, where the chilli seeds are attached, is actually the hottest part of the pepper. Some prefer to keep it for extra heat, while others remove it for a milder flavour—it all comes down to personal taste!
How to make a chilli sauce like a kebab shop?
To make this chili sauce, start by blending red onion, shallots, garlic cloves, and hot chillies in a small blender or food processor until it is a smooth consistency.
Next, heat a large cast-iron pan and fry the chilli paste with sundried tomato puree (you can use regular tomato puree instead) and tinned tomatoes to deepen the flavour.
Stir in garlic, sugar, and a squeeze of lemon juice—but be careful not to add too much lemon at first, as you can always adjust later. Bring the mixture to a boil, then simmer for 15 minutes to let the flavours develop.
Finally, remove from the heat and mix in olive oil, parsley, and a pinch of salt and pepper.
Your kebab shop-style chili sauce is ready to serve!
Serving Suggestions
Now that you've made this delicious chilli sauce, just like the kind from a kebab shop or kebab van, it's time to put together the ultimate homemade kebab!
Start with a warm pitta bread or flatbread, then load it up with chicken shish, lamb shish, or even over any roasted vegetable. Add a generous dollop of hot chilli sauce for that signature kick!
Next, customise your kebab with your favourite Turkish-style kebab salad. Choose from:
- Shredded red cabbage or white cabbage
- Crisp iceberg lettuce
- White or red onion
- Sliced tomatoes and cucumber
- Pickled chillies
The pickled chillies found served with kebab salad are usually sold in most supermarkets down the tinned food aisle in a jar.
Other Sauces for Kebabs
Drizzle over some homemade Yogurt and Mint Sauce or garlic sauces such as our garlic mayo to balance the heat.
Another delicious way to serve this kebab chilli sauce is with rice and salad, making it a great alternative to pitta or flatbread.
This kebab shop-style chilli sauce pairs perfectly with all types of grilled fish, meat, or poultry, adding a bold, spicy kick to any meal!
Storage Tips
This recipe makes enough chilli sauce to serve 8 people, but if you have leftovers, don’t worry—it stores beautifully!
- Refrigerate: Keep it in an airtight container in the fridge for up to 5 days.
- Freeze: For longer storage, freeze the sauce in portioned containers or ice cube trays. Simply defrost in the fridge overnight or reheat gently when you're ready to enjoy it again!
Perfect for having a homemade batch of chilli sauce ready whenever you need it!
More Takeaway Style Recipes
Crave something different; check out more of our easy to follow takeaway recipes. From Chinese chicken wings, Chicken Pathia Curry, Indian balti curry
To Pad Thai, American spicy chicken burger, London pie mash and liquor- and more, we've got all the classics covered.
glenn says
Hi, made this sauce to the letter, quite like the heat, i used a lot of hot chillies, but i feel it is tasteless, took a small tub of the made sauce and added more salt and pepper, still no taste, added more lime juice, still zero taste, never been confident with tinned tomatoes, gonna try next batch without the tinned tomatoes and use more tomato puree...
Bob c says
Followed it to a tee, quite bitter and lacking any heat at all, shame as the onion garlic paste made me feel like I was into a winner but then down hill onwards
Luke and Kay says
Thank you for your comment Bob, As mentioned in the blog, if you prefer more heat, you can add extra chillies to suit your taste. We’ve also created a handy chilli chart that might help! If it tasted bitter, adding a little more sugar which help balance the flavours. Hopefully, with these tweaks, you’ll get the result you were hoping for next time!
Adil Mughal says
Made this yesterday and OMG it was ABSOLUTELY AWESOME!!!!!! I didn't add any sugar though, as I didn't feel it needed it. Will definitely be making this many more times!
Luke and Kay says
Thank you so much for the awesome feedback! 😊 We're thrilled to hear you loved the kebab chilli sauce! Skipping the sugar is a great idea if you prefer it a bit more savory. It's all about making it just the way you like it. We're so glad to know it's going to be a repeat recipe for you. Enjoy making it many more times.
Amy Sherlock says
Thank you for the kebab chili recipe. I'm in the U.S., but was born in Germany. I love the Doner Kebab. I knew how to make and/or prepare the "garlicky sauce," meat, and other ingredients, but wanted to make the chili to add to the kebab. This recipe is very good. I used two serrano chiles and it has a kick. Serrano peppers are hotter than jalapenos and caribe peppers and will knock your socks off. I recommend them if you like heat. Once again, many thanks.
Luke and Kay says
Hi Amy!
Thank you for taking the time to review our kebab chilli sauce recipe. We are thrilled to hear that it reminded you of Doner Kebabs from Germany, and we are so glad you enjoyed making it at home using our recipe.
We love a bit of heat in our sauces, too, so we're glad you chose to use serrano chillies for an extra kick! Be sure to check out our website for more delicious recipes involving our chilli sauce, and thank you again for sharing your experience with us.
Happy cooking! 🙂
Dom Robinson says
Just made this, doubled up on ingredients to make a big batch, absolutely love it, just like my local take away :):)
Luke and Kay says
Dom, thank you for taking the time to share your feedback here and for enjoying our Kebab Shop Chilli Sauce! We're happy to hear that it tasted like your local take away! 🙂
lee says
I've tried making this a couple of times now and everytime it tastes really bitter.
Any suggestions why?
Sian says
I found it really bitter too, am wondering if the garlic needs to be added earlier and cooked out a bit before adding the other ingredients
Amy Sherlock says
I put the garlic in with the onion, chiles, and shallots. I cook more Hispanic foods (being in the U.S.) and generally garlic and onion go hand in hand in the created dishes. Moreover, adding the garlic to the first step worked out better than adding it later. Another way to take the bitterness out of the garlic is to roast it beforehand. It adds another level of flavor to the already wonderful flavors of this sauce without the bitterness. There's really no right or wrong way and I like to improvise at times.
Maggie says
Lovely chilli sauce, plenty left over to freeze in an ice cube tray for later. Slightly sweeter than I expected so would maybe cut the sugar down next time but that’s just my personal taste. Lemon and salt at the end balanced it. I used 4 Birdseye chillies with seeds to give it a real kick.
Luke and Kay says
Thank you for trying our kebab shop chilli sauce, Maggie. It sounds like it was a successful experience in your kitchen! We're delighted to hear that you liked the lemon and salt finish and had plenty of kick; 4 Birdseye chillies are sure to provide some warmth!
It's great to hear that there was enough leftover for you to freeze. We understand that everyone has different preferences when it comes to flavour, so if you wanted to reduce the sugar next time, we'd suggest adding what feels comfortable for you and tasting as you go.
Thanks again for the review – we wish you all the best with your future dishes! 🙂
Maddie says
I can't wait to make it! What type of chilis do you recommend?
Luke and Kay says
Hi Maddie
We used two large mild chillis for our sauce, but if you like it hot, you could use two small birdseye chillies or for extra hot, you could use one scotch bonnet, which is very hot 🙂
Enjoy
Karolina says
Looks good but the recipe is missing when to add Canned tomatoes. I can figure it out by pics but it's not stated anywhere in the recipe instruction when to add it.
Kay says
Thanks, Karolina, for the comment
Looking at the instructions, it states on step 2 in the recipe card to add the chopped tomatoes to a large pan which will be your tinned/canned tomatoes.
I've also updated measurements on each step which might make it easier for you.
I hope this helps with the confusion 🙂
Cathy says
This is absolutely delectable! I was uncertain as it looked too simple to have depth of flavour but I was so wrong. I’ve got 35 people coming for koftas & kebabs etc on Sunday so prepared s big batch and I’m delighted. I did let it simmer for 35 minutes as I forgot it! However we’ve had it on omelettes tonight! 😆😆 I think it’s going to be a real family favourite. Thank you! 😘
Kay says
Thank you for trying our Chilli Sauce Recipe, Cathy! We're so glad you enjoyed it and that it will become a family favourite. 🙂 Thanks for sharing your thoughts with us.
Tracey says
Absolutely loved this homemade chilli sauce. We had it with homemade chicken shish kebabs but my daughter had it with nachos and it was equally as good. Very simple to make and looked so authentic. A lot of our kebab shops now unfortunately seem to be using shop bought sweet chilli sauce, which tastes awful and it spoils the kebab. Will look forward to making this again guys, thank you!
Kay says
Thank you so much for that great comment and rating, Tracey 🙂
It's so lovely to hear you loved our Homemade chilli sauce, our family loved this recipe also with our Takeaway Chicken Kebab Recipe and Shredded Red Cabbage - Turkish Kebab Salad on the side its delicious 😉
If you manage to cook this recipe, let us know your thoughts?
Eric Bubb says
My local Kebab shop has started using the tinned chillies they serve with the salad to make their chili sauce. I have never like the tinned chillies.
Now I am making my own chilli Sauce.
Luke says
Thanks, Eric, so glad you like our chilli sauce recipe, you can't beat homemade 🙂
Enjoy!!
Caro says
This is a really good recipe :-). I'm in the UK and our kebab shop chilli sauces are less sweet, so I only added a small amount of sugar. I also added a teaspoon of mint sauce. Otherwise, just following the recipe produced a very flavourful chilli sauce - actually better than a lot of kebab shop ones!
Kay says
Thank you so much Caro for that great comment 🙂
Really nice to hear you love our kebab shop chilli sauce recipe and to hear you think that it's better to than takeaway shop is superb 😉
This sauce always goes well with our Takeaway Lamb Shish Kebab it's lush!!
Enjoy!!
Rex says
Great chilli sauce recipe. Easy to follow and tastes exactly like kebab shop chilli sauce
Kay says
Thank you so much, Rex 🙂
Glad you like our chilli sauce recipe 😉
Erin says
Give me all the chili sauce and make it spicy! This is great with grilled beef or chicken.
Kay says
Thanks, Erin
Never had this with grilled beef but I can imagine it amazing 🙂
Enjoy!!
Gavin Sutherland says
This sauce is EPIC - tastes exactly like a kebab shop sauce and worked great with our grilled chicken skewers and veg over the weekend
Kay says
Thank you so much Gavin for that great comment 🙂
So glad you enjoyed our chilli sauce, like you said it goes perfect with grilled chicken!!
Always a good side sauce for a BBQ 😉