The Best Ever Shawarma White Sauce

The Best Ever Shawarma White Sauce 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 The Best Ever Shawarma White Sauce

The Best Ever Shawarma White Sauce

Goes well on all types of sandwiches. This recipes makes enough sauce for 3-4 Shawarma
4.27 from 15 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 1 /2 cup
Author: Layla


  • 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


  • 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 Best Ever Shawarma White Sauce beyond meat shawrma (15 of 44)
The Best Ever Shawarma White Sauce
The Best Ever Shawarma White Sauce The Best Ever Shawarma White Sauce #GIMMEDELICIOUS


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    Ashley Luna

    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.

    Missy Mishtawy

    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?


    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!


      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!

    Andrea Heeman

    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.

    Tim Eckel

    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.