If shawarma isn’t good enough, this creamy white shawarma sauce makes them 1000x better. Made with Greek yogurt, Mayonnaise, garlic, tahini, and lemon juice, this is seriously the BEST and ONLY shawarma sauce you will EVER need.

I make shawarma just about every week and my family and I have been making this sauce for years and it’s never failed us. And this is coming from a Middle Eastern gal. The flavor of the garlic along with the lemon and creaminess of the yogurt and mayo is a match made in heaven!

This delicious sauce can be used as a side to falafel, rice, or just about any Middle Eastern/Mediterranean Meal. It’s so seriously addicting and gets better as it sits in the fridge.

How to Make Shawarma Sauce

To make this sauce simply add all of your ingredients to a good process and pulse until smooth and creamy. Make sure all the garlic chunks are fully blended through.

If you’d like feel free to add your favorite herbs to give it an extra kick. I sometimes like to add some cilantro or dill.

How to Store Shawarma Sauce

I like to make it ahead of time and place it in the fridge in a mason jar or air-tight container and use it all week. The sauce keeps well in the fridge for up to 2 weeks and goes great on gyros, burgers, rice bowls, you name it.

The Best Ever Shawarma White Sauce
4.71 from 24 votes

The Best Ever Shawarma White Sauce

By: Layla
Creamy shawarma white sauce made with Greek yogurt, Mayonnaise, garlic, tahini and lemon juice. It takes just 5 minutes to whip up and goes well on all types of sandwiches, salads, and rice. Add in your favortie herbs for a zesty kick.
Prep5 minutes
Cook1 minute
Total6 minutes
Servings 16 Tablespoons



  • Place all the ingredients in a food processor or blender and process for 1 minute or until light and fluffy.
  • Store in the fridge, in an air tight container for up to 2 weeks.


The serving Size is 1 Tablespoon.
This recipe makes enough sauce for 6-8 Shawarma wraps. 


Serving: 1serving, Calories: 63kcal, Carbohydrates: 1g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 47mg, Potassium: 20mg, Fiber: 0.1g, Sugar: 0.3g, Vitamin A: 6IU, Vitamin C: 0.2mg, Calcium: 11mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Keyword: shawarma, white sauce
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  1. Perhaps would be better if cutting back on the lemon. It’s too overpowering. Lemon squeezed into about 3 tbsp, so used 1.5 and it’s so absurdly lemony. I guess my lemon was larger or juicier? I never understood why “professional” cooks/bloggers use such an arbitrary measurement for such a strong and overpowering acidic item. Just put it in actual measurements so we know. Had to throw out the first batch. Will try again with 0.75 tbsp.

    1. Did you use a lemon or lime? It’s supposed to be half a lime which is usually much smaller than a lemon.

  2. This was great. Used sour cream cause that’s what I had, and grated the garlic, 2 larger cloves and 1 small. Next time will cut back on the garlic to just two cloves as it was a tiny bit strong but still absolutely amazing.
    Thank you, wonderful sauce and definately a make again and again.

  3. FREAKING DELICIOUS!!!!! thank you so much, I’m in LOVE with this!! made home made shwarma this weekend and i cleaned the bowl. Thanks for a beauty recipe that is also super simple. Its definitely made my go to list!!!

    1. How much dried mint should I use instead of fresh?

  4. This was excellent. I had this on a lamb shoarma with lettuce, tomatoes, cucumber and harissa sauce. Excellent! I didn’t skip the tahini and was happy for that! It’s a keeper!

  5. Should have read the comments. It is runny in the blender. There will be a next time.

  6. Thanks for this recipe. I need to know how to use it with shawarma. Do I eat it with d shawarma or use it in place of mayonnaise to make the shawarma itself?

    1. I have made something similar to this, but I loved seeing you use limes! I did use tahini as it makes such a lovely sauce. Fresh herbs in the Midwest are very expensive in December so I used dried mint and dill and added fresh Italian parsley and coriander leaves for freshness. Hope you don’t mind..and in the pandemic we use what we can get affordably and locally. Thanks so much! Peace and blessings.

  7. This was delicious! I used fat free sour cream, dried dill, and a pinc of dried mint instead of the fresh herbs. Also, its way less CALORIES than packaged sauce. Thanks for the recipe.

  8. I don’t know how I originally found this recipe but I make it all the time! It’s so good. We use it with chicken shawarma and even as a salad dressing.

  9. We loved this sauce so much!! My hubby being half Arabic said it was “definitely authentic and good”. I served it over kefta. Will Be making this again FOR sure.thanks for sharing this recipe!

  10. Do i need to put it in the fridge for 2weeks before i use it ?or i can use it without putting it in fridge for 2weeks

    1. Use it right away. It will stay good for two weeks

  11. what is the use of mint leaves in the white sauce? does it will give a cool flavor in the shawarma sauce? just asking thanks my freind

    1. Mint is traditionally used in Middle Eastern sauces. It adds a layer of flavor and coolness.

  12. I thought White sauce with egg white but you not use egg white and oil. How do you make sauce thick ?

  13. This truly is delicious! I’ve made it a few times now and have no preference using Greek yogurt or sour cream – both are amazing. I used fresh herbs and would not leave out the tahini. Love the heavy garlic. Very yummy and works as a nice pita dip too.

    1. Garlic is a must in Middle Eastern food! We also make garlic sauce and eat it in the shawarma as well and it’s to die for!

      1. Layla, I would love love to have your garlic sauce recipe too!! I have been searching and searching for one but haven’t found an authentic one yet! Would you share yours please?
        Thank you,

    2. If you don’t have a preference, the greek yogurt is exponentially healthier. One serving of sour cream is ~3x the fat of one serving of Greek yogurt. Keep in mind, one serving of sour cream is 1 tbsp and one serving of GY is 1 cup. There’s also 3x the protein in the yogurt, oz for oz.

      To me the yogurt tastes so much more like what I get in my favorite shawarma stands.

      Happy eating!

  14. This is the best with both the tahini and mint. The only thing is do not put it in a food processor. Food processors make fresh herbs shed too much of their water making the sauces hence watery. Cut by hand.

    1. I was about to ask if the food processor was necessary. I guess not!
      Thanks for sharing this tip 👍

  15. Was too thin when i used these instructions. Would be better if the garlic cloves were baked soft and then incorporated into the rest of the ingredients by hand. The blender turned it into a thin liquid.

  16. Is it the “BEST” shawarma white sauce with or without the mint and tahini?

  17. Just made this, it was delicious! I doubled the recipe since I had 7 oz of greek yogurt, made it a day in advance and we loved it! My husband was dipping his fries in it, definitely making again in the future.