Category Archives: Smokin hot chilli sauce

Meat Kebabs…


Kebabs seem to be very popular and they come in all guises and sizes…My favourite is just chicken or fish on a skewer with some veggies and cooked on the BBQ.

I also like the donner kebab and generally make my own spiced meat with minced lamb and spices ..quick and easy and tasty… Donner meat can be made out of anything except for pork meat..generally, lamb but can be beef or chicken depending on which part of the world you are in and also the sauces served with the Donner vary. They can be served over rice, in bread or as a wrap.

What spices are used in Donner Meat …

  • 1 tsp oil
  • 400 g/14 oz lean lamb mince (5% fat)
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

Mix the meat and spices and cook a little tester…adjust the seasoning if required. I normally just put my meat on a baking sheet and press flat and cook or you could put in a meat tin and then once cold slice the loaf to your required thickness…We prefer it cooked the other way as one it cooks quicker and two the outside is slightly crispy which we like. It can either be cooked over the BBQ or under the grill…

Stuff your pitta bread and add the salad and some smokin hot sauce. What is your favourite way to eat a Donner kebab??

One of our favourites is this smoking hot chilli sauce.


Or this little recipe which is faster to make is this Rujak sauce…

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with chicken or fruit such as mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4 tsp salt.

Blitz all these ingredients together and you have fiery little sauce.


These meat kebabs are very popular when we do a BBQ if I use chicken I mould the meat around lemongrass if beef I use skewers.


Meat Kebabs:

Ingredients :

  • 2 lbs ground beef, pork or chicken…Sometimes I mix pork and beef together…
  • A medium onion grated or finely chopped.3/4 cloves of garlic finely chopped
  • 1 tbsp of fresh parsley chopped
  • 1 tbsp coriander chopped
  • 1 tsp Paprika
  • 1 tsp of ground cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2-1 tsp Cayenne pepper
  • 1 tbsp Dijon mustard ( optional)

Let’s Cook!

Combine the meat(s) together with the onions, garlic and aromatics cover and put in the fridge for at least an hour…


I always make a little patty to check for the seasoning and adjust to your taste.

When the meat mixture is ready to assemble wash your hands well but don’t dry and form the meat around the skewers/lemongrass stalks.

It is easier to mould the meat if your hands are wet.

Grill over charcoal, turning the kebabs to ensure even cooking.

Serve with potatoes, slaw and salad or a mixed rice dish.


If you love lemongrass and chicken then check these out they are awesome…


I know some of you are experiencing cold weather but also some of us are using the BBQ but the beauty of kebabs is they can be cooked inside or out… They also freeze well so if you want a quick meal or get unexpected visitors then they are quick to do and you can enjoy your visitor’s company.


About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome TO MY BLOG! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a great week 🙂 xx




Smokin’Hot Chilli Sauce.

This is a recipe for a blow your head off chilli sauce from my friend Susan who hails from Dubai and she thinks that even I will find it hot…The photo is also Susans and it looks lush. Absolutely wonderful. Thank you, Susan. It was timely and in keeping with my sole mission of a letter a week of recipes.Let’s Cook!smokin-hot-chilli-sauce

Let’s Cook!

Take a half kilo of Cayenne peppers or peppers of your choice.

A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.

Smoke the chillies and garlic over charcoal mixed with smoked apple wood for 2 hours.

Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.

Just look at that lovely rich, red colour, it looks amazing.

After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.

Put the sauce into sterilized jars. It is then ready to use as a spread on your bacon sarnie, to coat your meats and is a great base for a chilli or my friend makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.

Play around with flavours you might find something new and exciting. Maybe blanch some red bell peppers and char them with the chillis and garlic.

If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.

Have fun and enjoy!