If shawarma aren’t good enough alone, this sauce makes them 100x better. This is seriously the BEST and ONLY shawarma sauce you will EVER need. My family and I have been making this sauce for years and it’s never failed on us. And this is coming from a Middle Eastern gal.
The secret to this sauce is the zesty garlic and use of fresh herbs. 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
Ingredients
- 1/2 cup Greek Yogurt, sour-cream can also be used
- Juice of half a lime
- 1 tablespoon Tahini, optional
- 3 garlic cloves, minced
- 2 tablespoons fresh dill, chopped (1 teaspoon dry can also be used)
- 5 mint leaves, optional, dry can also be used
- 1/4 teaspoon salt, or to taste
Instructions
- 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.
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.
Did you use a lemon or lime? It’s supposed to be half a lime which is usually much smaller than a lemon.
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.
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!!!
So happy you enjoyed this sauce, Melissa!
How much dried mint should I use instead of fresh?
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!
Should have read the comments. It is runny in the blender. There will be a next time.
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?
Great recipe
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.
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.
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.
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!
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
Use it right away. It will stay good for two weeks
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
Mint is traditionally used in Middle Eastern sauces. It adds a layer of flavor and coolness.
I thought White sauce with egg white but you not use egg white and oil. How do you make sauce thick ?
Can you substitute lemon juice for the lime?
Yes, you can!
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.
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!
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,
Betty
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!
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.
I was about to ask if the food processor was necessary. I guess not!
Thanks for sharing this tip 👍
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.
Yeah, much better to cut by hand.
Is it the “BEST” shawarma white sauce with or without the mint and tahini?
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.