Middle Eastern Shawarma Sauce
This traditional Middle Eastern shawarma sauce is creamy and delicious. It's made with tahini, freshly squeezed lemon juice, yogurt, salt, and water, whipped up in just 5 minutes to create the best garlic yogurt sauce that pairs well with many foods.
Servings: 4 servings
Calories: 126kcal
Equipment
Ingredients
- 1 small Lemon freshly squeezed
- 5 tablespoons Tahini
- 1 pinch Salt
- 3 tablespoons Water
Optional
- 1 tablespoon Parsley finely chopped
- 1 small Garlic clove crushed
- 2 tablespoons Plain yogurt dairy free
Instructions
- In a bowl, whisk lemon juice, tahini, and salt until well blended. You can add any or all of the optional ingredients - plain yogurt, finely chopped parsley and cruch garlic cloves anytime.1 small Lemon, 5 tablespoons Tahini, 1 pinch Salt, 3 tablespoons Water, 1 tablespoon Parsley, 1 small Garlic clove, 2 tablespoons Plain yogurt
- Add in water, 1 tablespoon at a time, until sauce reaches a nice consistency. If desired, more spoonfuls of water can be added to thin out this sauce. Whisk in any of your deisred optional ingredients.
Video
Notes
The consistency can always be adjusted. For a thinner consistency, add more water, one tablespoon at a time.
Leftover shawarma sauce can be stored in the refrigerator in clean air-tight containers for up to a week.
If your tahini paste is clumpy mix some hot water with it to thin it out, then allow it to cool down and use in this recipe, you might need to use less water to ensure the consistency is right, so I recommend starting with 1 tablespoon.
Nutrition
Calories: 126kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 147mg | Fiber: 2g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg