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5 stars (5 ratings)

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.
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: Middle Eastern
Servings: 12 servings
Calories: 18kcal
Author: Nora Taylor

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

  1. I used Kite Hill brand almond plain yogurt. Make sure you don't use a flavored or sweetened yogurt, it must be plain.
  2. If you don't have tahini, it's fine to leave it out.
  3. Use fresh cloves of garlic here, not pre-chopped garlic in jars.
  4. 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