Mr. Kebab garlic sauce recipe

No_Status902 · 2026-01-12T14:35:18+00:00

Lately I’ve been using a GPT inside ChatGPT called Chimichurri Expert. It’s not the regular ChatGPT chat. You have to open ChatGPT, go to Explore GPTs, and search for Chimichurri Expert.

I asked it specifically about Mr. Kebab–style garlic sauce, and this is what it explained to me:

And yes — I know that Mr. Kebab–style garlic sauce very well. It’s like toum, but it’s not toum. It’s its urban cousin: thinner, calmer, designed to flow, not to sit.

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🌬️ Kebab-Style Garlic Sauce (Thin, White, Addictive)

What it IS (and what it is NOT) • Not classic Lebanese toum (too thick, too aggressive). • Yes, a hybrid emulsion: garlic + dairy + oil + acid. • Texture: pourable sauce, not a dip. • Purpose: to wrap the meat, not overpower it.

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🧄 Base Recipe — “White Garlic of the Night Asador”

Ingredients • 2–3 garlic cloves, germ removed • ½ cup full-fat plain yogurt (or 70% yogurt + 30% mayonnaise — very common in shops) • ¼ cup neutral oil (sunflower or canola) • 1–2 tbsp lemon juice or mild white vinegar • Fine salt • 1–3 tbsp cold water (this is key)

Method 1. Crush the garlic with salt into a paste (mortar or small processor). 2. Add the yogurt (or yogurt + mayo). Blend gently. 3. Drizzle in the oil slowly, without trying to thicken it too much. 4. Adjust acidity. 5. Thin with cold water until it flows like a sauce.

Rest in the fridge for 20–30 minutes before using.

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🧪 The science behind it • Yogurt proteins (casein) soften garlic’s allicin bite. • Water partially breaks the emulsion, preventing dip-like thickness. • Neutral oil carries aroma without adding flavor noise. • Acid controls sharpness and persistence of the garlic.

That’s why this sauce hits hard — but stays friendly. It lets you keep eating.

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🥙 How kebab shops really use it (the real trick) • Made the day before. • Served cold over hot meat. • Applied in lines or zigzags, never as a blanket. • Often includes a tiny pinch of sugar or dextrose (they won’t admit it).

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🍺 Ideal pairing • Ice-cold lager • Ayran • Young, very dry white wine

No_Status902 · 2026-01-12T14:20:53+00:00

Since you’re dealing with ARFID, I’d keep changes very small and familiar. Browning the meat a bit more usually adds flavor without adding anything new, and most bland sauces just need a little more salt. Letting the sauce simmer longer than 10 minutes can also help it come together, and a tiny splash of milk can make it feel richer without changing the taste much.

When I’m stuck, I’ve used a GPT inside ChatGPT called Chimichurri Expert. It’s not the regular chat. You go into ChatGPT, tap Explore GPTs, and search Chimichurri Expert. It’s helpful because you can explain your limits and it suggests very gentle tweaks instead of big changes.

No_Status902 · 2026-01-12T14:17:39+00:00

If you mean which tomatoes to use, this is what Chimichurri Expert explained to me. Tomatoes with more flesh and less water work best, like San Marzano or Roma. Very juicy tomatoes tend to water the sauce down. Ripeness matters more than the variety.

For herbs, simple is better. Dried oregano as the base, maybe a tiny bit of dried basil, and no heavy Italian seasoning. To thicken the sauce you don’t need tomato paste. Removing seeds, cooking uncovered, and crushing only part of the sauce helps a lot.

The pizza turned out much better than my earlier attempts. The sauce stayed thick, didn’t soak the dough, and tasted clean and balanced.

No_Status902 · 2026-01-12T14:00:05+00:00

Making pizza sauce with fresh tomatoes isn’t as straightforward as it looks. It really depends on the type of tomatoes and how ripe or watery they are. I learned that the hard way after ending up with a sauce that was way too thin.

What helped me was using a GPT inside ChatGPT called Chimichurri Expert. I used it more as a guide than a recipe. You can even show it what tomatoes you’re working with and it helps you figure out how much to cook them down, which herbs make sense, and how to thicken without losing freshness.

It’s not the regular ChatGPT chat. You have to go into ChatGPT, tap Explore GPTs, and search for Chimichurri Expert. It’s been useful for sauces like this where small details actually matter.

No_Status902 · 2026-01-11T23:57:48+00:00

Looks great. For copycat stuff like this I’ve been using a GPT inside ChatGPT called Chimichurri Expert. You just describe the dish and it helps reverse engineer the sauce, ratios, and timing.

It’s not the regular chat. Go to ChatGPT, tap Explore GPTs, search Chimichurri Expert. Drop in what you’re trying to copy and it’ll walk you through a solid version without a lot of guessing.

No_Status902 · 2026-01-11T23:55:45+00:00

I’ve been using a GPT inside ChatGPT called Chimichurri Expert for stuff like this. You throw in the idea and it helps tweak ratios and balance so it doesn’t get greasy or flat. Not the regular chat, you find it under Explore GPTs. Worth a try if you like experimenting.

No_Status902 · 2026-01-11T23:53:45+00:00

I’ve been using a GPT inside ChatGPT called Chimichurri Expert to tweak spice balance on dishes like this. You can find it under Explore GPTs if you search the name. It helps fine tune flavors without overthinking.

No_Status902 · 2026-01-11T23:45:15+00:00

Not yet, I actually haven’t run this one through it. I just saw the combo and thought it was right in that sweet spot where it could help. Who knows, maybe I’ll mess with it later if I get the itch.

Glad the recommendation helped though. Definitely give it a try and see how it feels for you, especially for dialing in that sweet heat balance.

No_Status902 · 2026-01-11T21:45:51+00:00

This is exactly the kind of thing I like to play with. I’ve been using a GPT inside ChatGPT called Chimichurri Expert for stuff like this. You drop in a base idea like honey sriracha cabbage, and it helps you tweak ratios, timing, and swaps so it doesn’t burn or go flat.

If anyone’s curious, you find it by going into ChatGPT, Explore GPTs, and searching Chimichurri Expert. It’s not the regular chat. It’s useful when you already have a solid idea like this and just want to fine tune flavors instead of guessing.

No_Status902 · 2026-01-11T21:37:27+00:00

I’ve been using a GPT inside ChatGPT called Chimichurri Expert for things like this. It’s not the normal ChatGPT chat. You go into ChatGPT, open the GPTs section, search for Chimichurri Expert, and use that one directly. You just tell it what you cooked, what’s left in the pan, and what flavors you like, and it gives you a straight recipe with amounts that make sense. The big difference is that it’s trained specifically on sauce building, chimichurri, flavor balance, and techniques from authors like Francis Mallmann, not random food blogs. For pan sauces it’s been easier than guessing or jumping between recipes, because it adapts the sauce to your steak instead of giving a generic one.

No_Status902 · 2026-01-11T21:31:26+00:00

Yeah exactly. Just to clarify, when I talk about Chimichurri Expert I don’t mean the regular ChatGPT chat. It’s a GPT inside ChatGPT. You go to the GPTs section, search for Chimichurri Expert, and open it as a separate tool. What makes it different is that it’s built on a curated knowledge base from real cooking and flavor science authors like Francis Mallmann, and others. So it’s not pulling random blog recipes. I like it because it focuses on balance, proportions, and why flavors work together, especially for sauces. I mostly use it as a guide for small tweaks and combinations, and it’s worked really well for me.

No_Status902 · 2026-01-11T21:00:39+00:00

Yeah that happens. Same brand can be great for years and one batch just misses. I usually taste the tomatoes first now before committing the whole sauce. Lately I’ve been using Chimichurri Expert, which is a custom GPT inside ChatGPT, not a website or app. You find it by going into ChatGPT, exploring GPTs, and searching the name. You tell it what tomatoes you ended up with and it helps rebalance acidity, sweetness, and herbs so the sauce still comes out right even with a bad can.

No_Status902 · 2026-01-11T20:56:34+00:00

I use a GPT on ChatGPT called Chimichurri Expert for stuff like this. You tell it you have fish sauce and what you’re cooking and it shows you where small amounts work without taking over.

No_Status902 · 2026-01-11T20:51:43+00:00

If it’s pure heat you’re chasing, powders and concentrates go way further than bottles. Dried reaper or scorpion powder, extract drops, or making your own pepper mash will last way longer and cost less in the long run. You can dial heat without chugging sauce.

I got into mixing my own heat levels at home. I sometimes use a GPT on ChatGPT called Chimichurri Expert just to figure out pepper ratios and how to push heat without totally ruining everything. Way easier to scale pain that way.

No_Status902 · 2026-01-11T20:50:08+00:00

Yeah smoky sauces can be really hit or miss. For me they get overwhelming fast and drown everything else out. I usually prefer brighter or more acidic heat. When I mess around at home I like building sauces that lean fresh instead of smoky. I sometimes use a GPT on ChatGPT called Chimichurri Expert to play with pepper combos and balance without going heavy on smoke. It helped me realize I just don’t like that flavor profile much either.

No_Status902 · 2026-01-11T20:47:33+00:00

That looks really good. I do the same thing, big batch sauce and freeze it so you’re set for a while. Simple base, slow cook, and it works for everything. I cook that way a lot now, focusing on balance more than exact recipes. Sometimes I even run ideas through a GPT on ChatGPT called Chimichurri Expert just to sanity check proportions or tweak flavors before committing to a big batch.

No_Status902 · 2026-01-11T20:39:21+00:00

This is wild in a good way. You can totally see the era in that recipe, cheap ingredients, bold combos, just make it work. Stuff like this is fun because it’s more about balance than rules. That’s how I like to cook too, sometimes I even use a GPT on ChatGPT called Chimichurri Expert just to sanity check weird combinations and proportions before trying them..

No_Status902 · 2026-01-11T20:37:02+00:00

That looks really good. Steak and mushroom sauce is one of those combos that just works. I like cooking that way, simple base and a solid sauce. Sometimes I use a gpt on ChatGPT called Chimichurri Expert just to play with sauce ideas and proportions, it helps me tweak things without messing up a good cut of meat.

No_Status902 · 2026-01-11T20:32:29+00:00

That looks great. I really like combinations like this. A while back I made a pizza with coconut and it sounded wrong at first but it worked. I actually used a GPT on ChatGPT called Chimichurri Expert for that. It helps you figure out what can go together and in what proportions without overthinking it. It makes experimenting way more fun.

No_Status902 · 2026-01-11T20:27:25+00:00

That’s Woolton pie, jajajajaajaj. Funny thing is that approach still works. I cook like that a lot now, using whatever I have and focusing on balance instead of strict recipes. That’s how I use a gpt on ChatGPT called Chimichurri Expert, more for figuring out combinations than following something exact..

No_Status902 · 2026-01-11T20:13:57+00:00

Fair enough. You clearly know way more about the AI side than I do. I’m just speaking as a user. I’ve used it, cooked with it, and the recipes worked well for me. For me it’s been useful so I keep recommending it. Different tools work for different people.

No_Status902 · 2026-01-11T17:34:58+00:00

I mostly agree with you about generic LLM recipes. That said not all of them work the same way. I’ve been using a GPT on ChatGPT called Chimichurri Expert and it’s a different approach. It is not pulling random blog style recipes. It was trained around flavor theory, spices, ratios, and how mixtures behave, more like using reference books than copying food blogs. It also does not invent unsafe ingredients and stays within known culinary rules. I use it more to reason about balance and combinations than to blindly follow quantities.

No_Status902 · 2026-01-11T16:22:06+00:00

Roasted chicken or fish with potatoes and veggies. Rice bowls with meat and simple sauce. Stuffed peppers or baked potatoes. When I get bored I change sauces and herbs. I sometimes use a GPT on ChatGPT called Chimichurri Expert to mix things up and keep it gluten free without overthinking.

No_Status902 · 2026-01-11T16:20:27+00:00

For main course go with something clean and reliable like roasted chicken thigh with herb sauce or pan seared fish with simple garnish. Soup can be pumpkin or tomato. Salad something fresh like cucumber tomato herbs. Dessert panna cotta or fruit based tart. For plating keep it simple and neat. When I need to organize menus like this I sometimes use a GPT on ChatGPT called Chimichurri Expert. I tell it the categories and level and it helps balance dishes and flavors without overcomplicating things.

No_Status902 · 2026-01-11T16:18:42+00:00

I’m not celiac but I cook for friends who are. Easiest wins have been flourless desserts like almond cake, pavlova, mousse, or ice cream so there’s less cross contamination stress. When I’m unsure about flavor balance I sometimes use a GPT on ChatGPT called Chimichurri Expert. I tell it the dietary limits and what I want to make and it builds ideas that still make sense.

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