Easy Chicken Shawarma Garlic Sauce (Printer-friendly)
Creamy, tangy garlic sauce ready in minutes for shawarma, wraps, or dipping.
# What You'll Need:
→ Main Sauce
01 - 4 cloves garlic, peeled
02 - 1 cup mayonnaise
03 - 2 tablespoons plain Greek yogurt or sour cream
04 - 1 tablespoon fresh lemon juice
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon salt (or to taste)
08 - 1/4 teaspoon ground black pepper
# How To Make It:
01 - Place peeled garlic cloves in a food processor or blender. Pulse until finely minced, ensuring uniform consistency for smooth sauce integration.
02 - Add mayonnaise, Greek yogurt or sour cream, fresh lemon juice, olive oil, ground cumin, salt, and black pepper to the minced garlic.
03 - Process mixture on high speed until completely smooth and creamy, approximately 1-2 minutes. Scrape down sides as needed to ensure even incorporation.
04 - Taste sauce and modify salt, lemon juice, or garlic intensity according to personal preference. Blend briefly after each adjustment.
05 - Transfer sauce to a serving bowl. Cover and refrigerate for minimum 30 minutes to allow flavors to meld. Serve chilled as a condiment, dip, or spread.
# Expert Tips:
01 -
- It comes together in under ten minutes but tastes like you spent hours perfecting the balance
- The sauce keeps for days and makes everything taste better from roasted vegetables to simple grilled chicken
02 -
- The garlic flavor intensifies significantly after the sauce sits in the refrigerator for a few hours, so don't overdo it initially
- If you only have dried garlic on hand, use half the amount and let it sit longer, but fresh is absolutely worth the extra peeling effort
03 -
- For a dairy-free version, use full-fat coconut yogurt or simply omit the yogurt entirely and increase the mayonnaise slightly
- A tiny pinch of cayenne pepper or a few drops of hot sauce can add a gentle warmth without changing the classic flavor profile