Name: Unlock the Creamy Magic of White Shawarma Sauce for Your Next Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 1 cup plain Greek yogurt (full-fat for creaminess, or low-fat if preferred); 1/4 cup mayonnaise (use vegan mayo as a substitution for a dairy-free version); 3 cloves garlic, finely minced or grated; 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon); 1 tablespoon tahini (optional but adds a lovely nutty depth); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground paprika (smoked paprika works well too); 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon freshly ground black pepper; 2 to 3 tablespoons cold water (to thin the sauce as needed)

Description

Learn how to make delicious White Shawarma Sauce. Easy recipe with step-by-step instructions.

Ingredients

Scale

1 cup plain Greek yogurt (full-fat for creaminess, or low-fat if preferred)
1/4 cup mayonnaise (use vegan mayo as a substitution for a dairy-free version)
3 cloves garlic, finely minced or grated
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
1 tablespoon tahini (optional but adds a lovely nutty depth)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground paprika (smoked paprika works well too)
1/2 teaspoon salt, adjust to taste
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons cold water (to thin the sauce as needed)

Instructions

In a medium bowl, combine the Greek yogurt and mayonnaise until smooth and creamy. This blend is the base that brings both tang and richness.
Add the finely minced garlic. I always recommend grating the garlic instead of chopping—it releases more flavor and prevents harsh bites.
Stir in the freshly squeezed lemon juice and tahini (if using). The lemon juice brightens the sauce, while tahini adds a subtle earthiness that I find irresistible.
Sprinkle in the ground cumin, coriander, paprika, salt, and black pepper. These spices are what give the sauce its signature Middle Eastern warmth.
Mix everything thoroughly. Now, check the consistency. If the sauce feels too thick, add cold water one tablespoon at a time until it reaches a pourable, drizzle-friendly texture.
Taste and adjust seasoning. This is where your own kitchen intuition shines—add a pinch more salt, a squeeze more lemon, or an extra garlic clove if you want to amp things up.
Cover the sauce and refrigerate for at least 30 minutes before serving. This resting time lets the flavors meld beautifully, a trick I picked up from my evening culinary classes and family meals alike.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: White Shawarma Sauce, recipe, cooking, food