Garlic sauce for shawarma

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make shawarma sauce? Prepare all products. Take sour cream and mayonnaise with a higher fat content - after all, the sauce should be quite thick, and we will also add kefir, which in any case will make the texture of the sauce more liquid. I use smoked paprika - it gives a unique aroma to the finished sauce. Any greens : Dill, parsley, and cilantro are perfect.

2. STEP 2

   

   In a separate bowl, mix sour cream, kefir and mayonnaise. I recommend using your own homemade mayonnaise - this way you will at least know what this product consists of. Store-bought analogues of mayonnaise contain many harmful substances, so I do not recommend using it.

3. STEP 3

   

   Add paprika and suneli hops. Also at this stage you can add some of your favorite spices and herbs: chili pepper, fenugreek, any dried herbs - all this will be very appropriate, if you like it.

4. STEP 4

   

   Wash the greens, dry them, chop them finely and add them to the sauce. If you don’t have fresh greens, you can replace them with dried ones.

5. STEP 5

   

   Peel the garlic, chop it and add it to the sauce. I put the clove through a press, but you can grate it on a fine grater or chop it with a sharp knife. If you don’t have garlic, you can use garlic powder - 1 teaspoon will be enough.

6. STEP 6

   

   Wash the cucumber, dry it and chop it very finely. You can also grate the cucumber and then squeeze it well. You can take either pickled or pickled cucumber.

7. STEP 7

   

   Add the chopped cucumber to the sauce and mix well until smooth.

8. STEP 8

   

   The shawarma sauce is ready, just like in the stalls. It is thick enough not to leak out of the pita bread and goes well with pieces of pork and onions. Bon appetit!

Comments on the recipe

Moderator Ksenia

07.08.2023

4.7

The sauce turned out amazingly delicious! Garlic sauce for shawarma at home tastes the same as in store-bought shawarma. Now I know what spices make it that way. And pickled cucumber comes in very handy here too. The sauce didn’t turn out to be very thick, but it didn’t soak the pita bread in 15 minutes (it seems that’s how long the shawarma lasted before being completely eaten). Thank you very much for the recipe!