Shawarma White Sauce

5 from 1 vote

My shawarma sauce is creamy, garlicky, and ready in 5 minutes with Greek yogurt, tahini, mayonnaise, lemon juice, garlic, and fresh dill.

Prep Time5

Total Time5

Course: Sauce, Side Dish

Cuisine: Middle Eastern

Diet: Halal, Vegetarian

Servings: portions

Calories: 122kcal

Start with gathering and preparing your ingredients. Measure all the ingredients and mince the garlic finely. Chop fresh dill leaves and set aside.
In a mixing bowl, whisk together the Greek yogurt, tahini, and mayonnaise until well combined.
Stir in the lemon juice, minced garlic, and salt, and mix thoroughly until the sauce is smooth and creamy.
If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency. It should be thick enough to cling to food but smooth enough to drizzle.
Add chopped fresh dill leaves, transfer to a serving plate, and let the sauce sit in the refrigerator for at least 30 minutes before serving.

Use plain, unsweetened Greek yogurt for the best texture. Regular yogurt works too, but the sauce will be thinner.
Stir the tahini well before measuring because the oil often separates in the jar.
Fresh lemon juice and fresh garlic give the best flavor.
Grate or crush the garlic so it mixes smoothly into the sauce.
Add water slowly. Keep the sauce thick for wraps and sandwiches, or thin it slightly for bowls, salads, and roasted vegetables.
Let the sauce rest for 30 minutes if possible. This helps the garlic mellow and gives the sauce a smoother flavor.
If the sauce tastes too sharp, add more yogurt. If it tastes flat, add a little more salt or lemon juice.
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving.
Do not freeze, as yogurt and mayonnaise can separate after thawing.