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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Afghanistan Kebab Sauce

This was another “Can you recreate that meal we just had at a restaurant request”. The kebabs were filled with your choice of protein, Afghanistan Yellow Rice, a tomato salsa and this great kabob sauce. This is what we came up with and it certainly fit the bill.

Afghanistan Kebab Sauce/Marinade

2 onions, peeled and chopped
2 cups plain yogurt
1 dash rice wine vinegar
2 tsp sugar
freshly ground black pepper
2 tbsp cumin
2 tbsp ground coriander
1/2 tsp chili paste
2 tsp garlic, minced
2 tsp ginger, grated
1/2 bunch fresh cilantro, chopped
1/2 tsp turmeric


1. Place all ingredients in a blender and blend.
2. In a large saucepan, bring the sauce to a boil and then simmer 10 minutes.
3. Transfer to a large bowl and let cool.
4. Use as a marinade and sauce for chicken, beef or seafood.

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