Hello, lovely readers! Today, I’m thrilled to share a recipe that’s become a staple in my kitchen—Homemade Shawarma Sauce. If you’ve ever traveled to the Middle East or simply enjoyed a shawarma wrap at your local eatery, you know how essential a good sauce is to the overall experience. This creamy, tangy, and slightly spicy sauce can elevate any dish, bringing a burst of flavor that’s simply irresistible.
I first encountered shawarma sauce during a family trip to New York City. We were wandering through the bustling streets when we stumbled upon a small, unassuming food cart. The aroma was intoxicating, and we couldn’t resist. One bite into that shawarma wrap, and I was hooked. The sauce was the star of the show—garlicky, creamy, with a hint of lemon that made every bite a delight. I knew I had to recreate it at home.
Back in my kitchen, I experimented with different ingredients and proportions until I landed on this recipe. The combination of mayonnaise, Greek yogurt, and extra virgin olive oil gives the sauce a rich, creamy base. Freshly squeezed lemon juice adds a tangy brightness, while za’atar and dried oregano bring in that quintessential Middle Eastern flavor. The garlic, of course, ties everything together with its robust, aromatic punch.
One of the things I love most about this shawarma sauce is its versatility. It’s not just for shawarma! I’ve used it as a dip for veggies, a spread on sandwiches and burgers, and even drizzled over salads. You can tweak the recipe to suit your taste—add more oregano for an earthier flavor, or a bit more lemon juice if you like it tangier. If you’re feeling adventurous, try mixing in a dash of smoked paprika or cayenne pepper for an extra kick.
I hope you enjoy making and savoring this shawarma sauce as much as I do. It’s a simple yet transformative addition to your culinary repertoire. Happy cooking!
How to Make Shawarma Sauce
Ingredients
- 3 cloves garlic, peeled
- ¾ cup full-fat mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon za’atar spice blend
- 1/8 teaspoon dried oregano flakes, adjust to taste
Directions
- Crush the garlic cloves into a smooth paste using a mortar and pestle.
- In a small mixing bowl, combine the garlic paste, mayonnaise, Greek yogurt, lemon juice, olive oil, za’atar, and oregano flakes. Stir until well mixed.
- This sauce can be used for kebabs, salads, pizzas, sandwiches, burgers, or as a dip.
- Keep in an airtight container in the refrigerator and consume within 5-7 days.
FAQs:
Can I use a different type of yogurt for this Shawarma Sauce?
Yes, you can use plain yogurt instead of Greek yogurt. However, Greek yogurt gives a thicker consistency which many people prefer. If you use regular plain yogurt, the sauce might be a bit runnier, so you may want to adjust the quantity slightly.
What can I substitute for za’atar if I don’t have it?
If you don’t have za’atar, you can make a quick substitute by mixing sesame seeds, thyme, sumac, and salt. Alternatively, you can use a mix of oregano and thyme, though it won’t have the exact same flavor profile.
How should I store the Shawarma Sauce and how long will it last?
Store the Shawarma Sauce in a sealed airtight container in the refrigerator. It should be consumed within 5-7 days for the best taste and safety.
Is there a low-calorie version of this Shawarma Sauce?
To make a lower-calorie version, you can use light mayonnaise and Greek yogurt. This will reduce the overall calorie count while still maintaining a good texture and flavor.
Can this Shawarma Sauce be used as a marinade?
Yes, this Shawarma Sauce can also be used as a marinade for meats like chicken or beef. Simply coat the meat in the sauce and let it marinate in the fridge for a few hours before cooking to infuse it with flavor.
What dishes pair well with Shawarma Sauce?
Shawarma Sauce pairs wonderfully with a variety of dishes including kebabs, salads, pizzas, sandwiches, and burgers. It’s also excellent as a dip for fresh vegetables or pita bread.
Shawarma Sauce
Ingredients
- 3 garlic cloves peeled
- ¾ cup mayonnaise full-fat works best
- 2 tbsp plain Greek yogurt or plain yogurt
- 2 tsp freshly squeezed lemon juice
- 1 tbsp extra virgin olive oil or olive oil
- ½ tsp za’atar spice blend store-bought or homemade
- 1/8 tsp dried oregano flakes a small sprinkle, more or less to taste
Instructions
- Using a mortar and pestle, smash the garlic cloves into a smooth paste.
- In a small bowl, combine the garlic paste, mayonnaise, Greek yogurt, lemon juice, extra virgin olive oil, za’atar, and dried oregano flakes. Mix until evenly combined.
- Use this garlic sauce for kebabs, salads, pizzas, sandwiches, burgers, or as a dip.
- Store in a sealed airtight container in the fridge and consume within 5-7 days.
