This white shawarma sauce is delicious and versatile – definitely not just for kebabs! Rich with mayonnaise and Greek yoghurt, with layers of flavour from tahini, spices and lemon. It’s one of our everyday favourites.
White Shawarma Sauce
Call them shawarma or kebabs, there’s a lot more to this Middle Eastern favourite than a late night snack. A well made shawarma is a delicious combination of grilled meat, flatbread, salad and sauce, as well as being the ultimate fast food that is good for you!
If you want to make shawarma at home, this sauce recipe is easy, quick, delicious and the perfect accompaniment!
But the sauce isn’t just for kebabs – use this as a dip, and a sauce for all sorts of ‘slaws and salads.
See also
- Tahini Sauce, is creamy, dreamy and goes with (virtually) anything
- Quick & easy kebab shop chilli sauce – takeaway style, authentic, no cook and as hot as you like and ready in 3 minutes
- Love garlic? this kebab shop garlic sauce is always a winner!
- No need to order in again – all my kebab shop recipes in one place
As always, one of the main reasons to make this sauce at home is that you can easily tailor the flavours and ingredients to your taste.
Why make shawarma sauce
- It is the perfect accompaniment to homemade kebabs
- Adaptable – adjust the ingredient ratios to suit you!
- Really easy to make – measure, stir and serve
- This homemade sauce is UPF free (depending on your mayo), so far better for you then store bought!
White Shawarma Sauce ingredients
- Greek Yoghurt – I tend to go for a mid-priced supermarket own brand full fat Greek yoghurt. I find they’re thicker, richer and creamier than the cheapest option, but I don’t need to be buying a premium brand. I do recommend Greek yoghurt, rather than just regular.
- Mayonnaise – Your favourite everyday mayo – it does not need to be a special one.
- Tahini – Generally the Middle Eastern brands from the Middle Eastern shop are better, or find in the World Foods aisle of the store. Tahini can separate so give a good stir to recombine – you will need to reach right to the bottom of the pot, where it can go pretty solid.
- Seasoning – garlic granules, ground cumin, pepper and salt.
- Fresh parsley (optional) – finely chopped for garnish and extra flavour.
- Lemon – juiced
How to make tahini shawarma sauce – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this white shawarma sauce recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients together, aside from the parsley, into a bowl and give a good stir until mixed through, and it is thick and creamy.
Helen’s Fuss Free Tip
Before cutting and juicing, roll the whole lemon around on the work top under the heel of your with a little pressure – you will get lots more juice from it!
Step Two – Taste and adjust the seasoning if needed. Ideally leave for at least an hour before serving to allow the flavours to meld together.
Stir through the chopped parsley just before serving.
Serving suggestion
Enjoy in any kebabs, such as my lamb shish kebabs, chicken shish kebabs or lamb koftas. Or on a burger, for a burger sauce with a difference.
I also use this shawarma sauce recipe as a dressing for a fresh crunchy slaw – you may need to thin it is a little with water before using.
Serve as a dip with crudities with my ultimate crudities platter.
Variations
- Add a little chilli flake for a touch of heat. You could also use harissa, or even sriracha. Experiment!
- Replace the garlic granules with finely minced garlic, you will then need to eat the sauce within 3 days.
- Swap the yoghurt for sour cream.
- If you don’t have fresh parsley add a pinch of a different green leafy herb.
Storage
Fridge – This kebab sauce will keep in the fridge for 3-5 days (if you use fresh garlic eat within 3 days). It might need a quick stir before using.
Freezer – The sauce won’t freeze, as it will split. It’s so quick to make though.
Hints and tips
- It is really important to properly stir your jar of tahini if it has separated, so the solids and oil are well mixed. Really get down to the bottom of the jar.
- I find the best way to store fresh parsley is in the fridge, with the stems in a jam jar of water. It stays fresh for a couple of weeks.
FAQs
It’s best not to. Processing the mixture will shred the herbs, making for a watery sauce and will generate so much washing up. It takes no time to mix by hand anyway!
Fresh garlic will give you a strongly flavoured sauce, which might overpower your dish or salad. You can blanch garlic in some boiling water to reduce the potency, or use some baked garlic.
More salad dressing recipes
- Lemon dressing – light, fresh, Mediterranean flavours
- Greek dressing – herby and zesty
- Italian dressing – robust and full of flavour
- Explore all my favourite salad dressing recipes
White Shawarma Sauce
Ingredients
- 120 g (0.50 cups) Greek Yoghurt (1)
- 60 g (0.25 cups) mayonnaise (2)
- 30 g (2 tbsp) tahini (3)
- ½ lemon (juiced)
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic granules (4)
- ¼ tsp ground cumin
- 1 tbsp chopped parsley
Instructions
- Mix – Put all the ingredients aside from the parsley into a bowl and stir well to mix.120 g Greek Yoghurt, 60 g mayonnaise, 30 g tahini, ½ lemon, ½ tsp salt, ½ tsp ground black pepper, ½ tsp garlic granules, ¼ tsp ground cumin
- Taste & Adjust Seasoning – taste and adjust as necessary – stir through the fresh parsley.Ideally leave for a good hour before serving to allow the flavours to meld.1 tbsp chopped parsley
Notes
- Yoghurt – A good thick full fat Greek yoghurt to give the sauce some body
- Mayonnaise – Your favourite everyday brand – nothing too fancy
- Tahini – if it has separated stir well; getting to the bottom of the jar, to recombine
- Garlic – I far prefer using garlic granules as the sauce will keep for longer. You can use finely minced fresh garlic, but then eat the sauce within 2 days.
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