2tablespoonlabnehor, omit labneh and replace plain yogurt with Greek yogurt
2garlic cloves, crushed
1teaspoonwhite vinegar
squeezelemon juice
salt to taste
pinchblack pepper
For the tahini sauce:
1/2cuptahini
1/2-1lemon or lime squeezed
2-3tablespoonroom temperature water
1/2teaspoonsalt, 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: