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Shawarma Sauce

Easy shawarma sauce, two ways, with a yogurt garlic option and a tahini option.
Course Side Dish
Cuisine Middle Eastern
Diet Halal, Vegetarian
Prep Time 5 minutes
Servings 6 people
Calories 122kcal

Ingredients

For the yogurt sauce:

  • 1 small container plain yogurt 170g (8 oz)
  • 2 tablespoon labneh or, omit labneh and replace plain yogurt with Greek yogurt
  • 2 garlic cloves, crushed
  • 1 teaspoon white vinegar
  • squeeze lemon juice
  • salt to taste
  • pinch black pepper

For the tahini sauce:

  • 1/2 cup tahini
  • 1/2-1 lemon or lime squeezed
  • 2-3 tablespoon room temperature water
  • 1/2 teaspoon salt, or to taste

Instructions

For the yogurt garlic sauce:

  • Mix together the yogurt and labneh, or just greek yogurt, crushed garlic, lemon juice, vinegar, and salt and pepper to taste. You can whisk, or use a little blender. Refrigerate until ready to use.

For the tahini sauce:

  • Whisk together the tahini, lemon juice, water and salt. Add more water if you need to thin the sauce further. Refrigerate until ready to use.

Notes

For a great oven baked shawarma recipe, click here:

Nutrition

Calories: 122kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg