Sauce Recipes

20 minutes

190 kcal

5/5 (1)

Are you expecting guests and planning to cook shawarma? To make it not only tasty but also juicy, I advise you to prepare white garlic sauce for shawarma, the recipe of which I will now introduce you to.

Kitchen appliances and utensils: small deep bowlteaspoon and tablespoongarlic press.

Ingredients

To prepare the sauce, you need to take the following products:

How to choose the right ingredients

Spices. Spices are the decisive component for the sauce, giving a special aroma and taste. And indeed, you can add a wide variety of options and get a new sauce every time. The most common spices that are used to make garlic shawarma sauce are:

  • coriander;
  • zira;
  • herbs such as basil, oregano, parsley, dill;
  • red and black ground pepper.

sauce base. In our recipe, the base of the sauce will be a mixture of sour cream, kefir and mayonnaise. However, if you do not eat any of these ingredients, such as mayonnaise, you can leave it out, the sauce will still be very tasty and more tender. The fat content of these products is up to you, if you want a nutritious and high-calorie sauce, take ingredients with a high fat content, otherwise buy low-calorie ingredients.

Garlic sauce can also be prepared on yogurt, fermented baked milk or cream.

Step by step cooking

To make the cooking process as comfortable as possible, prepare all the necessary utensils and tools. As well as spices and products.


What is added to this sauce for taste

You can add vegetables to this sauce, such as tomatoes or finely chopped cucumbers.. You can also add grated boiled eggs or finely chopped pieces of meat. And, of course, greens: dill, parsley or any other that you like. Thanks to these products, you will learn a wonderful filling that will be juicy, fragrant and very tasty.

What dishes are served

In addition to shawarma, white garlic sauce can be served with meat cooked in a pan, in the oven or on the grill. And also, if you are planning to go out with barbecue, this sauce will be an excellent substitute for regular ketchup or mayonnaise.

You can also confidently serve it with potatoes, pasta or vegetable dishes.

Classic shawarma sauce video recipe

I invite you to watch a short video on how to make shawarma sauce, as well as see the cooking process itself.

Possible other cooking and filling options

If your family loves sauces, then I suggest you familiarize yourself with the recipe for bechamel sauce. This classic French sauce goes well with any meat or vegetable dish. If you still don’t know what sauce to cook for pasta, I want to offer you. This is a great option for any pasta dishes.

Fans of mushroom cuisine can try to look, but for those who love something unusual, I advise you to familiarize yourself with and be sure to try it.

And what ingredients do you like to make shawarma sauce from? Try our recipes, write reviews and share your cooking options. And also leave comments. Bon appetit!

Sauce for shawarma is varied. In the Middle East, lamb, beef, and chicken fillings are flavored with tahini and tarator, made from sesame paste, cumin, and lemon juice. In our open spaces, they prefer combinations of fermented milk products: sour cream, kefir, fermented baked milk or yogurt, with an abundance of herbs, cheese and garlic.

How to make shawarma sauce?

Shawarma sauce at home is prepared by whipping the components into a homogeneous mass, followed by cooling from 30 minutes to several hours. As a rule, the basis of the sauce is fermented milk products: sour cream, yogurt, fermented baked milk or kefir. They are combined with each other, as well as with herbs, spices, lemon juice and mayonnaise.

  1. Delicious shawarma sauce should be prepared from the right ingredients. If these are fermented milk products, then they must be fresh, with a high percentage of fat. Otherwise, the sauce will turn out runny.
  2. If you need to make the shawarma sauce thicker without increasing its calorie content, you can add a lot of greens, garlic or olives to the mass.
  3. The best sauce for shawarma is one that, regardless of the components, has a uniform consistency. Therefore, the vegetables that make up the sauce are cleaned of seeds and peel and must be pureed in a blender.

Shawarma garlic sauce - recipe


The classic garlic sauce for shawarma includes vegetable and olive oil, garlic and lemon juice. Prepared by whipping all the ingredients in a blender bowl for five minutes. It has a rich, creamy texture, a delicate scent of lemon and a rich aroma of garlic. Often added to chicken shawarma.

Ingredients:

  • olive oil - 175 ml;
  • vegetable oil - 125 ml;
  • garlic clove - 8 pcs.;
  • lemon juice - 60 ml;
  • salt - 2 teaspoons.

Cooking

  1. In a food processor, beat the garlic and salt for 30 seconds.
  2. Add half the lemon juice and some of the oil and beat for another 30 seconds.
  3. Continue beating while adding juice and oil, alternating between them.
  4. Beat the shawarma garlic sauce for 5 minutes until it has the consistency of mayonnaise.

There are several ways to make shawarma. It can be a combination of sour cream, kefir and mayonnaise taken in equal proportions, or simply be delicious, natural, homemade mayonnaise. Light, snow-white, soft and creamy, made with white vinegar, egg, mustard powder and oil.

Ingredients:

  • egg - 1 pc.;
  • white vinegar - 2 tbsp. spoons;
  • salt - 5 g;
  • oil - 250 ml;
  • mustard powder - 1/2 teaspoon;
  • ground black pepper - 1/8 teaspoon;
  • sugar - 5 g.

Cooking

  1. Place all ingredients, except oil, in a blender bowl.
  2. Turn on the blender at full power and gradually add the oil in a thin stream.
  3. Beat for 3 minutes until the shawarma sauce turns into a thick and white cream.

The only recipe for shawarma sauce that can give a Middle Eastern flavor to a dish includes sesame paste - tahini. A popular sauce in Turkish cuisine, easy to make at home. You just need to mix sesame paste with lemon juice and water, and you can adjust the consistency with water: make the sauce thicker and thinner.

Ingredients:

  • tahini (sesame paste) - 150 g;
  • water - 125 ml;
  • ground cumin - 1/4 teaspoon;
  • white vinegar - 2 teaspoons;
  • garlic clove - 1 pc.;
  • lemon juice - 60 ml;
  • chopped parsley - 10 g.

Cooking

  1. Combine all ingredients in a bowl.
  2. Stir until the Turkish Shawarma Sauce has a thick, creamy consistency.
  3. Refrigerate for 30 minutes, then get to work.

Sauce for shawarma on kefir


Kefir sauce for shawarma is beneficial, both in terms of affordability and ease of preparation. Kefir initially has a pleasant taste, the right consistency and compatibility, so sauces with it contain a minimum of components. In this version, it is combined with mayonnaise and the sauce immediately acquires sourness and density.

Ingredients:

  • fatty kefir - 125 ml;
  • mayonnaise - 100 g;
  • lemon juice - 40 ml;
  • ground black pepper - a pinch;
  • garlic clove - 1 pc.;
  • fresh parsley and onion - 2 tbsp. spoons.

Cooking

  1. Place all ingredients in a bowl and beat with a whisk until smooth.

Unlike the others, red shawarma sauce will take a little longer. It is prepared from fresh tomatoes, onions and tomato paste by simmering for 7 minutes. After that, it is whipped with sweet pepper and is taken to work. The sauce does not contain hot spices that act as preservatives, so it can be stored for no more than 5 hours.

Ingredients:

  • fresh tomatoes - 150 g;
  • tomato paste - 50 g;
  • oil - 40 ml;
  • bell pepper - 100 g;
  • fresh herbs - 20 g;
  • onion - 1 pc.;
  • black ground pepper - 2 g;
  • sugar - 5 g;
  • salt - 1/2 teaspoon.

Cooking

  1. Blanch tomatoes, peel and seeds, sauté with onions in oil in a frying pan.
  2. Add tomato paste, season and simmer for 5 minutes.
  3. Cool and grind the mass together with pepper and herbs in a blender.

Sour cream shawarma sauce


For shawarma, it is popular not only with us, but also in Middle Eastern cuisine. There, sour cream sauce is prepared only from sour cream, emphasizing the taste of the product with lime juice, dill, garlic and mint. The latter adds flavor and coolness to the sauce. The greens are cut by hand. Blenders squeeze a lot of water out of the greens and the sauce turns out to be liquid.

Ingredients:

  • fat sour cream - 125 g;
  • lime juice - 40 ml;
  • mint leaves - 5 pcs.;
  • dill - 2 tbsp. spoons;
  • garlic clove - 3 pcs.

Cooking

  1. Mince the garlic, finely chop the basil.
  2. Whip sour cream with lime juice in a blender for a minute.
  3. Add herbs and garlic to the sauce and mix well.

Whether it's lamb or chicken meat - for shawarma it can enrich any filling. Hot-made with cream and cheese, this mild sauce has a rich flavor and a creamy texture. Any cheese will do. However, professionals advise using cheddar, which will give the sauce a tart spiciness.

Ingredients:

  • cheddar - 100 g;
  • cream 20% - 100 ml;
  • paprika - 2 g;
  • garlic clove - 2 pcs.

Cooking

  1. Bring the cream to a boil, add grated cheese, mix thoroughly.
  2. After a minute, add the paprika and minced garlic and remove the sauce from the heat.

The green shawarma sauce speaks for itself. It contains green vegetable products. In this version: parsley, cilantro, avocado, hot jalapeno and pistachios, whipped with lime juice, olive oil and water. In addition to being healthy and vegetarian, it is also prepared at the touch of a blender button.

Ingredients:

  • avocado - 1 pc.;
  • parsley and cilantro - 30 g;
  • jalapeno - 1 pc.;
  • lime juice - 40 ml;
  • oil - 125 ml;
  • water - 125 ml;
  • salt - 1 teaspoon;
  • pistachios - 60 g.

Cooking

  1. Place all ingredients, except pistachios, in a blender and blend until smooth.
  2. Add pistachios and beat for another 30 seconds.

Mustard Shawarma Sauce brings everything it touches to life. The secret is in the balanced combination of mustard, honey, mayonnaise and lemon juice. Thanks to which, the sauce acquires a golden color, a rich creamy texture and a sweet and sour, mild taste. It is doubly pleasant that this magical dish is whipped with a whisk in a couple of minutes.

Ingredients:

  • sweet mustard - 60 g;
  • mayonnaise - 60 g;
  • honey - 60 g;
  • ground black pepper - 1/4 teaspoon;
  • lemon juice - 20 ml;
  • salt - 1/4 teaspoon.

Cooking

  1. Combine all ingredients in a bowl.
  2. Beat with a whisk until smooth.
  3. The sauce can be used immediately or transferred to a container and stored in the refrigerator for up to two weeks.

The most delicious shawarma sauce is. Such sauces are common in the East. There are many of them, but nothing compares to harissa - a sauce made from roasted sweet and hot peppers and garlic. The mixture is so hot that oil, tomato paste and lemon juice are added to it. The latter, keeps the sauce bright color.

Shawarma is a real oriental fast food, which is offered mainly in stalls in markets or train stations. Buying shawarma in such places is risky and unsafe, although in principle there is nothing harmful in pieces of meat and vegetables wrapped in thin pita bread. Therefore, if health, your own and your household is dear to you, it is better to cook shawarma yourself, at home.

Doesn't it turn out as tasty and spicy as street vendors? So you are failing the most important thing - garlic shawarma sauce. Without it, the dish will not be the way it should be, pita bread will remain dry, and vegetables and meat will remain fresh.

Shawarma sauce can be different - spicy, sweetish, based on sour cream, mayonnaise or tomato paste, with or without garlic. Everyone can choose what he likes more. But the classic shaurma recipe involves two sauces - white with garlic and red with allspice and herbs.

Ingredients to make homemade white shawarma sauce:

  • Sour cream thick - 3 tablespoons;
  • Kefir - 3 tablespoons;
  • Mayonnaise - 3 tablespoons;
  • Garlic - 6 cloves;
  • Salt, red and black pepper - to taste;
  • Chopped cilantro - 1-2 tablespoons optional

Ingredients for making red shawarma sauce at home:

  • Tomato paste - a tablespoon;
  • Very ripe tomato - 1 piece;
  • Sweet pepper - one half;
  • Onion - also one half;
  • Lemon - one quarter for juice;
  • Vegetable oil (olive, sesame) - 2 tablespoons;
  • Salt and pepper - to taste;
  • Dried coriander - a teaspoon;
  • Curry, turmeric - to taste.

It does not matter which spices and seasonings will be used - the recipe allows for various variations. If there is no ingredient - for example, lemon juice, sweet pepper or kefir - you can not add them, but instead increase the number of available components. Or replace them with other ingredients.

Shawarma sauce - recipe step by step

Recipe 1. White sour cream sauce for shawarma with garlic.

  1. Peel and chop the garlic in any convenient way - pass through a press, grate, chop with a knife.
  2. Rinse the cilantro, dry it, tear off the leaves from the stems and also chop very finely.
  3. Combine all ingredients in a glass or ceramic bowl and season with salt and pepper.
  4. Beat the sauce a little so that it becomes light and fluffy, put in the refrigerator to brew for half an hour.

If the sauce immediately seems too spicy, sour, or undersalted, there is no need to rush to correct the recipe by adding spices. After insisting, the taste of the sauce will change a little, then you need to taste it and, if necessary, add seasonings.

Recipe 2. Red tomato sauce with spices and sweet peppers.

  1. Peel and grate the onion or chop very finely with a knife.
  2. On a tomato, make an incision in the form of a cross near the stalk, scald the tomato with boiling water and remove the skin. Mash it well with a fork or grate it.
  3. Wash sweet pepper, remove white fibers, seeds and stalk, chop very finely with a knife or process in a blender.
  4. Combine tomato paste in a glass or ceramic bowl with vegetable oil, squeeze lemon juice and mix everything thoroughly.
  5. Add chopped vegetables, salt and pepper and stir again.
  6. Add curry, turmeric and other aromatic oriental spices as desired.

This recipe is suitable for making pizza at home, you can serve it with barbecue or french fries. Both sauces keep well in the refrigerator in a sealed container.

How else can you cook shawarma sauces - a quick recipe

Not everyone likes to mess around with cleaning and slicing vegetables, step-by-step mixing and whipping. Sometimes there is simply no time for this, or the necessary ingredients are missing and there is no time to run after them. But I still don’t want to overload the stomach and liver with purchased sauces. What to do?

The following options for preparing shawarma sauces will help.

  1. For white sauce in a blender, mix a pack of mayonnaise and 2 packs of unsweetened yogurt, add a teaspoon each of onion powder, garlic powder and dry coriander. The sauce, by the time you get to the picnic area or wrap the shawarma, will infuse and be ready to eat.
  2. For tomato sauce, dilute a pack of tomato paste with a glass of warm water, add salt and pepper, a spoonful of any ready-made mixture of oriental spices - for pilaf, for meat, for kharcho. Stir and also let it brew for at least 10 minutes.

To make shawarma tasty, juicy, moderately spicy and spicy, it is recommended to use sauces as follows: - spread white sauce on a pita leaf before wrapping, after wrapping, if it is done in accordance with all the rules, the lower end will be closed, and the upper - open. It also contains a good portion of red sauce. You can do the opposite if you like it that way. Or combine two sauces at the same time.

How to cook shawarma at home? How to make it as tasty as stalls. In every city there is a place - a stall, where there is always a line for your favorite juicy shawarma.

To your attention a few homemade shawarma recipes:

What is shawarma? In some places it is called shawarma, kara shish kebab; doner; kebab, Turkish pizza, shawarma, gyros and God knows how!

Middle Eastern dish, which is a pita or pita stuffed with meat, grilled, cut into pieces or chopped, with the addition of fresh vegetable salads, sauces, spices.

They eat this dish with their hands, no forks, spoons and knives for you! To be completely honest, this is fast food of oriental origin.

Of course, Eastern people make shawarma from lamb, chicken, turkey, sometimes veal, but we Russians easily make and eat it with pork!

Of course, grilling meat at home is not always possible, so there are many recipes that allow you to do without this grill itself and cook this yummy as quickly as possible and without any frills.

Homemade shawarma - general cooking rules

Meat for shawarma is not taken lean, fat in a small amount must be present, otherwise it will be dry. The whole cooking process takes no more than half an hour, which allows you to whip up quite a full meal or receive unexpected guests.

In addition to meat, you can put everything at hand in shawarma, guided by your own tastes and preferences - fresh cabbage and tomatoes, onions and cucumbers, any lettuce leaves or mushrooms, the main thing is that all this should be thoroughly flavored with spices and sauce.

Sour cream and mayonnaise, ketchup and mustard are often used in the sauce. Do not spoil the shawarma and ready-made, for example, sour cream or garlic. You can add cheese and finely chopped greens - parsley, dill, cilantro and basil.

They wrap the filling in pita bread, this is not at all difficult. The cake is laid out on the table, smeared with sauce, the edges do not need to be smeared.

The filling is laid out in a long slide closer to one edge and smeared with sauce on top. First, a short edge is wrapped around the filling, then the side edges, and then rolled into a roll.

Well, now let's leave the talk and get down to business together!

We will make this option from chicken fillet and low-fat mayonnaise - it will turn out to be quite dietary!

  • three lavash;
  • half a kilo of boiled chicken fillet - boil and cool in advance;
  • a small piece of a head of fresh cabbage;
  • three cloves of garlic;
  • fresh cucumber;
  • medium dense tomato;
  • half a tablespoon of vegetable oil;
  • a tablespoon of ketchup;
  • 3 table l mayonnaise.

Cooking:

Step 1. Finely chop the garlic and mix it with ketchup and mayonnaise, set aside - let it brew.

Step 2. We cut the chicken fillet into not long strips, fry it in a heated frying pan with the addition of vegetable oil for just a couple of minutes, just to make it golden.

Step 3. We cut the tomato, cucumber and cabbage into thin strips, after slicing the cabbage, we squeeze it a little with our hands so that it loses its elasticity.

Step 4. Put pita bread on the table, grease with sauce, spread chicken and vegetables in a long slide, grease and wrap. You can eat!

Bon appetit!

Shawarma with pork is a hearty and solid dish, but cooking is more difficult and takes more time. Beforehand, the meat must be boiled, or marinated overnight in a mixture of soy sauce with a small amount of vegetable oil and a teaspoon of seasoning, a mixture of peppers.

  • 3 thin pita bread;
  • chopped greens to taste;
  • one hundred grams of fresh cabbage, chopped into thin strips;
  • two yellow tomatoes, they are sweeter, but if not, then red ones will do;
  • two hundred grams of pork tenderloin, ideally - entrecote;
  • one bulb;
  • two cloves of garlic;
  • 2 table spoons of sour cream and mayonnaise.

Cooking:

  1. Marinated meat cut into thin slices across the fibers.
  2. Heat up a frying pan with a tablespoon of vegetable oil.
  3. Squeeze a clove of garlic and let it fry for literally half a minute. Put the meat and fry until a beautiful golden color. Salt a little.
  4. Mix sour cream, mayonnaise and a second crushed clove of garlic.
  5. Mix the cabbage with onion, cut into thin half rings, add a little salt and mash.
  6. Cut the tomatoes into large strips.
  7. Spread lavash on the table. Lubricate with sauce, put meat, tomatoes, cabbage with onions in a long slide, anoint and wrap again on top.
  8. Can be microwaved and served hot.

Bon appetit!

Shawarma with sausage is a dish for a sudden snack when there is no time to cook something more solid and tasty.

  • three hundred grams of good quality boiled sausage;
  • three lavash;
  • one hundred grams of any cheese;
  • fresh cucumber;
  • two boiled eggs;
  • mayonnaise and sour cream for a tablespoon with a large top.

Cooking:

  1. Cut the sausage into long large strips, if you wish, you can lightly fry.
  2. Cheese - grate on a coarse grater, cut the cucumber into strips.
  3. Mix the sauce - sour cream and mayonnaise, eggs, grated on a fine grater, lightly pepper and add finely chopped green onion.
  4. Spread pita bread and brush with sauce. We spread the sausage, cucumber and cheese, the remaining sauce on top and wrap it.

If you heat it in the microwave or fry it in a dry frying pan, it will be absolutely wonderful!

You will also like these recipes:

  1. The best meatball recipes with gravy

This recipe will take more time, but trust me, it's worth it! A great option for a Sunday dinner with the family... or you can put it in a thermal container and take tea with a thermos for a long walk in cool weather.

  • Armenian lavash;
  • two chicken breasts;
  • carrots in Korean 150 grams;
  • fresh cabbage 100 grams;
  • two tomatoes;
  • two pickled cucumbers;
  • 100 grams of hard cheese;
  • a little vegetable oil and a piece of butter;
  • sauce - two tablespoons of mayonnaise, ketchup and sour cream, 2 cloves of garlic and a bunch of herbs to taste, pepper - chop in a food processor.

Cooking:

  1. Cut the chicken breast into centimeter plates and beat off, salt, pepper, let it lie down for about 15 minutes and cut into strips. Fry in vegetable oil until golden brown.
  2. Chop the straws, cucumbers, tomatoes and cabbage, shift and slightly mash.
  3. Grate the cheese on a coarse grater.
  4. Form shawarma - grease pita breads with sauce and stuff them with filling layers. Don't forget to pour the sauce on top of the filling.
  5. Put on a baking sheet, grease with melted butter and bake in a well-heated oven for about ten minutes.

Bon appetit!

And in addition to minced meat, we will put potatoes, mushrooms - oyster mushrooms or porcini mushrooms, and smoked cheese in this delicious dish.

  • Armenian lavash three pieces;
  • 3 medium potatoes;
  • large bulb;
  • minced pork or beef a quarter kilo;
  • 100 grams of smoked cheese;
  • 200 grams of mushrooms;
  • garlic a couple of cloves;
  • 1 tsp mustard;
  • mayonnaise 3 tbsp;
  • vegetable oil;
  • salt, pepper and spices to taste.

Cooking:

  1. Fry in a pan separately - mushrooms, minced meat and potatoes, cut into strips. Don't forget to salt and pepper.
  2. We cut the onion into thin half rings, three cheese on a grater.
  3. Prepare the sauce - mix mayonnaise with finely chopped garlic and mustard.
  4. Lubricate pita bread with sauce and lay out the filling in layers. Top with more sauce and wrap.
  5. Fry in a pan on both sides.

Bon appetit!

Well, it's very simple and fast!

  • six sausages;
  • three lavash;
  • a couple of tomatoes;
  • fresh cucumber;
  • lettuce leaves;
  • 100 grams of cheese;
  • Mix three tablespoons of mayonnaise and ketchup sauce.

Cooking:

  1. Fry sausages in a pan - lightly!
  2. Cut the cucumbers and tomatoes into strips, grate the cheese, or you can put it in a bar.
  3. Spread pita sauce with sauce, put a couple of sausages, cheese and tomatoes with cucumbers, add more sauce on top and wrap. Warm up in the microwave.

Bon appetit!

My personal know-how, for the laziest!.. The main thing is not to be too lazy to go to the store where you can buy the following products:

  • smoked chicken breast;
  • a package of pita bread;
  • a small container with pickled onions and the same with cabbage;
  • Caesar sauce.

Cooking:

  1. Expand pita bread, grease with Caesar, put a couple of centimeter-thick slices of chicken breast, cabbage, onion, add more Caesar, wrap and it's time to eat.
  2. And you can still warm it up in the microwave for a minute - if not too lazy!

Bon appetit!

An interesting video of how in sunny Anapa an employee of a local cafe cooked shawarma under Mortal Kombat:

Good to know for every hostess:

  • How to make thin and soft pizza dough

Well, everything is simple here - only those who have never done this have difficulties!

Who rolled one shawarma, he will do it as many times as he likes without any tension.

The middle of the pita bread is smeared with sauce, about half the diameter.

The filling is laid out on the greased circle from the edge. In layers and a long strip, more sauce is added on top of the filling.

The short edge is wrapped over the filling.

Then the side edges are wrapped.

The last step is to roll the shawarma into a roll.

Real homemade shawarma sauces - 6 best homemade shawarma sauces

Sauces give shawarma juiciness and that very oriental taste, if they are cooked correctly. You can get by with a combination of mayonnaise, ketchup and sour cream... or you can make a real sauce and turn a simple fast food dish into a wonderful gourmet meal!

Squeeze four cloves of garlic into a bowl. Add the juice of half a lime, a tablespoon of sugar, a teaspoon of prepared mustard, half a teaspoon of salt, the same amount of black pepper and paprika, a little saffron, dried ground basil.

Rub it properly. Add a glass of fermented baked milk and a glass of thick homemade sour cream.

Beat in a mixer until smooth and keep in the cold for a couple of hours.

Cooking is best done in a food processor with a blade attachment.

Chop into dust two pickled medium cucumbers and three cloves of garlic. Add half a teaspoon of curry and a few sprigs of dill, some coriander and cumin. Chop again.

Pour half a glass of ayran or fermented baked milk, put half a glass of thick sour cream and half a glass of mayonnaise. Beat until smooth, insist a couple of hours in the refrigerator.

Very finely chop a bunch of young green onions, a pickled cucumber and three cloves of garlic with a knife and mix thoroughly. Salt and pepper to taste.

This gravy is also called white.

Cut a fresh cucumber into dust in a food processor with three cloves of garlic.

Add a glass of thick homemade sour cream, salt and add allspice.

Whisk lightly and place in the refrigerator. Salt better with sea salt.

Turn through a meat grinder a small bunch of basil with parsley, two large ripe tomatoes, peeled bell peppers, two onions.

Add seasoning "mixture of peppers" half a tablespoon, half a glass of tomato paste, 3-4 tablespoons of olive oil and simmer over low heat for 10-15 minutes. Salt to taste.

Made with yogurt.

Mix and beat in a mixer half a glass of yogurt, five olives, a teaspoon of mustard and spices to taste.

Salt a little and add a couple of teaspoons of lemon juice.

And now the video recipes:

Everyone can cook shawarma at home, even a teenager can, after reading this article, please his parents with a delicious and satisfying dinner.

Do not be afraid to experiment and add something of your own to the dish, and perhaps this addition will become your family secret and pride, it will add unusualness to a well-known dish.

Shawarma is one of the most popular elements of fast food, which can be found on almost any street in the city, so many people are familiar with the dish firsthand. The recipe for making homemade shawarma is quite simple, so many adherents of this oriental delicacy prefer to cook it on their own in the hope of reproducing their favorite taste.

As a rule, the taste of a dish largely depends on what ingredients are used and how well the sauce is prepared. It is with the preparation of the latter that many difficulties arise, because the manufacturers of shawarma sold in stalls keep the recipes for the sauces used in the strictest confidence.

Today, there are many points of sale of shawarma, therefore, in order to survive in such a competitive environment, manufacturers have to experiment with their dish in order to attract regular customers.

In this regard, a wide variety of ingredients and sauces are added to shawarma. Speaking of the latter, the sauce is most often based on garlic, herbs, mayonnaise or sour cream, and the most popular are the recipes, which will be discussed later.

Shawarma sauce like in a stall

According to numerous reviews, it is with the help of this recipe that it is possible to recreate a sauce with taste qualities that are close to the shawarma sold. To get this sauce you have to use:

Ingredients

  • sour cream - 50 g;
  • mayonnaise - 50 g (it is better to give preference to a product with an average fat content);
  • kefir - 50 g;
  • garlic - 6 cloves;
  • pickled cucumbers of medium size - 1 pc.;
  • ground black pepper, curry and coriander to taste;
  • parsley, cilantro, dill and green onions.

Cooking

  1. Before chopping all the greens, it is recommended to rinse it thoroughly under running water and put it on a towel or paper napkins to dry naturally.
  2. For chopping pickled cucumber and garlic, it is better to use a special garlic press. After that, all the crushed components should be mixed together with salt, seasonings, mayonnaise, kefir and sour cream in the indicated proportions.
  3. Tandem of garlic with pickled cucumber is the key to creating a spicy sauce, which will help to cook juicy shawarma with a unique taste. Experienced chefs recommend steeping the sauce for at least 1 hour immediately before using it, which will ensure a richer taste.

simple shawarma sauce

To create a traditional garlic sauce for homemade shawarma, you can use another simple and straightforward recipe. It will take no more than five minutes to prepare the sauce, and the required ingredients are present in the kitchen of almost any hostess.

Ingredients

  • sour cream - 200 g;
  • garlic - 3 cloves;
  • medium-sized pickled cucumbers - 1 pc.;
  • greens to taste;
  • a pinch of salt and ground black pepper.

Cooking

  1. The cucumber should be chopped using a regular grater, after which the mass will be mixed with sour cream, salt, pepper and chopped garlic.
  2. All components must be thoroughly mixed. For these purposes, it is recommended to use a whisk to obtain a mass with a homogeneous consistency, which can only be supplemented with chopped herbs.

Shawarma sauce delicious recipe

Another sauce recipe is used by many shawarma manufacturers selling this product from street stalls. In this case, you must use:

Ingredients

  • chicken eggs - 2 pcs.;
  • garlic - 10 cloves;
  • a pinch of salt;
  • ground red and black pepper;
  • greenery;
  • olive oil - 50 g.

Cooking

  1. All components must be put in a blender and mixed until a slurry with a homogeneous consistency is obtained.
  2. As for olive oil, this component is added only after whipping all the ingredients in a blender.
  3. The sauce must be stored only in the refrigerator, and immediately before use in the preparation of shawarma, it is strongly recommended to mix it in equal amounts with kefir.

Shawarma sauce with tomato flavor

The preferences of all people are very different, so not every shawarma lover likes garlic sauce made from dairy products. In some places, it is customary to prepare a sauce with a tomato flavor, the main ingredients for which are.