Shawarma Sauce
By Nora · Nora CooksPublic
Your rating · the average is public, yours is not
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
- 5 min
- Total
- 5 min
- Servings
- 12
Recipe source
This recipe was taken from Shawarma Sauce · by Nora. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 12 people
- 0.75 cupplain yogurt (I used almond yogurt)
- 2 tspfresh lemon juice
- 1 tbsptahini (may omit if needed)
- 2 clovegarlic, minced
- 2 tbspchopped fresh dill (or 1 tsp dried)
- 0.25 tspsalt
Steps
- 1
Add all ingredients to a bowl and whisk to combine. Keep in a covered container in the refrigerator for up to 2 weeks.
- 2
The sauce is perfect for Vegan Shawarma but also goes with falafel or any other Middle Eastern-inspired food such as kebabs or gyros.
Per portion
- Calories
- ~0.9 kcal
- Protein
- ~0 g
- Fat
- ~0 g
- Carbs
- ~0.2 g
- Fiber
- ~0 g
- Sodium
- ~48.4 mg
2 ingredients still need USDA food links. tahini (may omit if needed) is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.
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- Milk
- Tree nuts
- Sesame
Partial · 4/6 ingredients linked
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