If you love shawarma, you are probably familiar with this creamy, flavorful sauce. It comes together in 5 minutes and keeps for 2 weeks in the refrigerator. Fresh dill and lemon juice brighten up this garlicky white sauce.
This shawarma sauce is the perfect accompaniment to all kinds of Middle Eastern food, such as shawarma, kebabs, gyros and even falafel.
For me, the fresh dill makes it completely irresistible. Paired with fresh minced garlic, a little bit of tahini and fresh lemon juice, this creamy garlicky sauce adds a flavorful coolness to meals rich with warm spices.
How to store shawarma sauce
Keep leftover sauce in a covered container (glass preferred) for up to 2 weeks. It doesn’t freeze well, so make sure to put it on everything until it’s gone!
What does shawarma sauce go with?
- Vegan Shawarma, of course
- Falafel
- Kebabs
- Burgers
- Naan, pita or flatbread
- Use it as a salad dressing!
More sauces and spreads
Shawarma Sauce
If you love shawarma, you are probably familiar with this creamy, flavorful sauce. It comes together in 5 minutes and keeps for 2 weeks in the refrigerator. Fresh dill and lemon juice brighten up this garlicky white sauce.
Ingredients
- 3/4 cup plain yogurt I used almond yogurt
- 2 teaspoons fresh lemon juice
- 1 tablespoon tahini may omit if needed
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh dill or 1 tsp dried
- 1/4 teaspoon salt
Instructions
- Add all ingredients to a bowl and whisk to combine. Keep in a covered container in the refrigerator for up to 2 weeks.
- The sauce is perfect for Vegan Shawarma but also goes with falafel or any other Middle Eastern-inspired food such as kebabs or gyros.
Notes
- I used Kite Hill brand almond plain yogurt. Make sure you don’t use a flavored or sweetened yogurt, it must be plain.
- If you don’t have tahini, it’s fine to leave it out.
- Use fresh cloves of garlic here, not pre-chopped garlic in jars.
- Fresh dill is absolutely best here, but you can substitute a teaspoon of dried dill if needed.
Nutrition
Serving: 1of 12 servings | Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Perfect accompaniment to your Vegan Shawarma. Easy, delicious. Going to make a salad with the leftover shawarma (we finished the pita last night) and top it with this sauce. Thanks Nora!
That sounds delicious! I appreciate you sharing your terrific feedback and review! So glad you loved the recipe!
Holy crap this sauce is out of this world. We used it for Nora’s Shawarma recipe and had leftovers so we used it in rice bowls with leftover soy curl “chicken”, baby potatoes, sauteed bell pepper, and red onion and it is SO GOOD. This is now my go-to sauce!!! And it is so easy to come together. Thanks Nora for another great recipe!!
You are welcome, Jill! Sounds like you had some yummy meals with the sauce! Thanks for your terrific feedback and review! Happy cookng!
Hi Nora. Can I use milk if I don’t have any yogurt? Thank you!
You can, but the sauce will be very thin and watery.
Easy and delicious!! Made it with your Vegan Shawarma, which is now in my top 3 favorites!
I’m thrilled you are loving the recipe! Thanks for your amazing review and feedback!