Easy Chicken Shawarma Garlic Sauce (Print Version)

Creamy, tangy garlic sauce ready in 10 minutes. Ideal for shawarma, wraps, or dipping.

# What You 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 garlic cloves in a food processor or blender. Pulse until finely minced.
02 - Add mayonnaise, Greek yogurt (or sour cream), lemon juice, olive oil, cumin, salt, and pepper to the processor.
03 - Process until smooth, creamy, and thoroughly combined.
04 - Taste the sauce and adjust salt, lemon juice, or garlic to your preference.
05 - Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Handy Tips:

01 -
  • It comes together in literally ten minutes with ingredients you probably already have
  • The balance of tangy lemon and warm cumin makes everything taste restaurant quality
  • Keep a jar in your fridge and suddenly every sandwich, wrap, and roasted vegetable becomes something special
02 -
  • The garlic flavor mellows significantly after sitting in the fridge for a few hours
  • This sauce actually tastes better the next day, so do not hesitate to make it ahead
  • A little goes a long way, so start with less when serving and let people add more
03 -
  • If you want a dairy free version, simply use vegan mayonnaise and skip the yogurt entirely
  • For extra heat, add a pinch of cayenne pepper or a tiny bit of harissa paste
  • Double the recipe and keep half in the freezer for up to a month

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