Sauce for Shawarma: classic recipe with kefir or fermented baked milk, diet no Mayo, tomato

Fragrant grilled meat hidden in thin lavash or pita is a world famous dish comes from the Middle East. In different countries it is called differently. In Turkey and Azerbaijan is a Doner kebab in Armenia Karsi-khorovats, Greece – gyros, Israel – shavarma, Lebanese Kubba. In domestic spaces caught the word “Shawarma”. In. it sounds like “Shawarma”. Regardless of the name, this dish is tasty enough to master the intricacies of its preparation. One of the key moments – a classic recipe of the sauce for Shawarma.

30 min 3 portions. Easy to prepare

Olga Pavlenok 01 Nov 2017125

The content of the article

  • 1 Classic sauce recipe for Shawarma and 7 alternative options
    • 1.1 Basic
    • 1.2 Cucumber
    • 1.3 Garlic
    • 1.4 Tomato
    • 1.5 Pink
    • 1.6 Easy
    • 1.7 On the yolks
    • 1.8 Cream
  • 2 How to make taste even better: 6 tips

Shawarma has always been held in high esteem by fans of fast food. Unfortunately, the quality of the product sold by street vendors, is questionable. Is there a reason to learn to cook your favorite dish by yourself? Diagram of homemade Shawarma consists of four points.

  • Meat. Chicken needs to marinate for an hour in olive oil and spices. Then the meat is roasted on the grill or normal pan. The finished product is ground.
  • Vegetables. Cabbage, cucumbers, tomatoes, carrots – all this must be cut into strips. Vegetables can be fresh, pickled or cooked in Korean.
  • Sauce. Dressing for Shawarma is cooked on milk, butter, mayonnaise or tomato based.
  • Assembly. Meat, vegetables and sauce to be wrapped in a thin pita. Ready kebab fry on both sides in a dry pan.
  • Classic sauce recipe for Shawarma and 7 alternative options

    The sauce is the key component of meals. Whatever filling you choose for Shawarma, it is the filling bind all the parts together and give the dish richness. Thus, the cooking of the sauce is the crucial moment, which depends on your culinary success.


    Features. Classic sauce recipe for Shawarma at home involves the use of dairy products. They should be fat enough, otherwise the filling will be too runny.

    You will need:

    • a half Cup of sour milk or yogurt;
    • same amount of sour cream;
    • the same amount of yogurt;
    • three cloves of garlic;
    • the juice of half a lemon;
    • salt, black pepper, fresh dill.


  • Connect the dairy products and lemon juice.
  • Squeezed garlic RUB with chopped herbs, salt and pepper.
  • Combine all of the sauce and let it steep for 20-30 minutes.
  • If you prefer sauce recipe for Shawarma yogurt do not use fat-free product. It will make the filling too runny.Cucumber

    Features. The summer version of the filling involves the use of fresh cucumber. Vegetable make the dish more juicy. The neutral sweet taste, the cucumber sauce is perfect for any stuffing.

    You will need:

    • large cucumber (pickled);
    • a half Cup of mayonnaise;
    • one-third Cup sour cream;
    • clove of garlic;
    • the juice of half a lemon;
    • salt, parsley, and paprika.


  • Sour cream, salt, pepper and mix with lemon juice.
  • Garlic to squeeze, RUB with paprika and also send to the base.
  • The cucumber will release from the skin. If seeds are large, they also need to be removed. Pulp crush on a large grater and gently squeeze the juice.
  • Send a cucumber to the sauce along with the chopped parsley.
  • This sauce is not subject to long-term storage. After a couple of hours the cucumber will start to extract the juice, making the dish will become watery and tasteless.Garlic

    Features. Recipe for garlic sauce for Shawarma lovers of simple and bright flavors. Smetana acidity and the aroma of garlic – here’s what you need to balance out the taste of the meat. This mixture is also suitable for salads.

    You will need:

    • a half Cup of sour cream;
    • four tablespoons of yogurt;
    • four cloves of garlic;
    • tsp curry;
    • salt, different types of peppers, dried herbs.


  • RUB a squeezed or minced garlic with salt and spices.
  • Spicy mix ground with yogurt.
  • Connect the workpiece with sour cream.
  • For the sauce you need to use a thick cream to the spices evenly distributed in the sauce. If you use a liquid product, particles will settle to the bottom, and the sauce is uneven.Tomato

    Features. Oddly enough, dairy or mayonnaise sauces taste not for everyone. To the rescue come the good old ketchup that goes well with any meat and vegetables. If you don’t favor in-store products and love all natural, better to make a rich tomato sauce for Shawarma house.

    You will need:

    • two tablespoons of tomato paste;
    • a large tomato;
    • half sweet pepper;
    • bulb onion;
    • tablespoon sugar;
    • salt, cilantro, red pepper.


  • Onion fry until transparent. Add the chopped tomato and heat for another minute.
  • The contents of the pan, bell pepper, tomato paste and spices to kill in a blender until smooth.
  • Season with chopped cilantro.
  • Pink

    Features. Lovers of street food probably noticed that sellers often seasoned with Shawarma regular store-bought mayonnaise and ketchup. Pink sauce is suitable for those who want to reproduce the taste of fast food from a nearby stall. And the additional components will give it more spice.

    You will need:

    • a half Cup of mayonnaise;
    • tablespoon of ketchup;
    • the same amount of soy sauce;
    • teaspoon of Apple cider vinegar;
    • fresh herbs.


  • Chopped greens connect with soy sauce and vinegar.
  • Mayonnaise and ketchup until well blended.
  • Connect the two components.
  • Lovely pink sauce is not only bright taste, but in the long-term storage. It can preserve the flavor and freshness up to 48 hours. But it is provided that it will not be green.Easy

    Features. Shawarma does not have any Association with a proper diet. But if you wrap in a pancake boiled chicken, fresh vegetables and season with all easy diet the sauce, you get quite a healthy food, not harming the figure.

    You will need:

    • a half Cup of yogurt;
    • teaspoon or French mustard;
    • tablespoon of lemon juice;
    • five to ten olives;
    • salt, mixture of peppers, coriander, oregano.


  • Mix the yoghurt with spices.
  • Add the mustard with the lemon juice.
  • Sprinkle the olives and add to mixture.
  • To make the sauce more thick, fragrant and rich will help a handful of walnuts. Finely chop the kernels with a knife or grind to a fine flour in a blender.

    On the yolks

    Features. There are lots of options on how to make a sauce for the Shawarma without the mayonnaise. But it makes the flavor rich and vibrant. So why not prepare a mayonnaise base yourself? The main condition is fresh quality eggs.

    You will need:

    • two eggs;
    • one-third Cup of vegetable oil;
    • a half Cup of kefir;
    • three cloves of garlic;
    • salt, parsley, red and black pepper.


  • Separate the yolks. Crude proteins send in the fridge to later make an omelette or meringue.
  • Yolks, spices and pressed garlic to kill in a blender until smooth.
  • Continuing to whisk, slowly inject the oil.
  • Add the yogurt and chopped parsley.
  • For the sauce, better to use a mixture of olive and sunflower oils in equal proportions. So the dish will be more fragrant.Creamy

    Features. The cream will give the kebab a delicate milky flavor, making it more hearty and nutritious. Keep this in mind, forming the filling. To a rich filling suitable diet boiled chicken and fresh vegetables. Also cream blended with mushroom stuffing.

    You will need:

    • half Cup cream;
    • one-third Cup of mayonnaise;
    • the juice of half a lemon;
    • tablespoon mustard;
    • the same sesame.
    • salt.


  • Join cream, mayonnaise and mustard.
  • Add the lemon juice and salt.
  • A minute or two sauté the sesame seeds, being careful not to burn. Connect seeds with a total weight of.
  • Recipe white cream sauce for Shawarma, you can diversify, using soft or melted grated hard cheese. To shade the taste will help a pinch of dried dill.

    How to make taste even better: 6 tips

    Despite the fact that the Shawarma is a street food, its preparation requires some skill and knowledge. You can go the easy way and fill the dish with store-bought mayonnaise. But the real masterpiece is only possible with a hand-made dressing. To cook a good homemade sauce for Shawarma, follow the six recommendations.

  • Storage. The shelf life of the product – day. It must be stored in the refrigerator in a closed form. At room temperature the product will deteriorate after five hours.
  • Density. There are no generally accepted standards regarding the consistency of the sauce. Typically made similar in thickness to sour cream. If you like a thinner consistency, add a little yogurt. Thicken the sauce you can use a large amount of greens.
  • Fat. Mayonnaise and creamy sauces tend to get oily. To remedy the situation, add yogurt or kefir. Given that the volume of the product will increase, you may have to add more salt and spices.
  • Color. If the food you appreciate not only the taste, but also aesthetics, prepare colorful sauces. Turmeric, paprika, tomato, greens, cranberry or pomegranate juice will stain the dish in bright natural colors.
  • A sense of proportion. Do not add too much sauce in the dish. If the filling is dry, well soak it with dressing. If the filling is juicy, the sauce just coat the cake.
  • Time. Cook Shawarma not earlier than a quarter of an hour before use.
  • If you still have some sauce it can be frozen. Later harvesting can be used as a marinade for meat or add to stews and gravy.

    Europeans first tasted the Shawarma recently. “Acquaintance” happened in 1972, thanks to Turku Kadyrov Normanu, which opened in Berlin a small business selling Oriental fast food. The inhabitants of the Old world is so fond of this food that by the end of the twentieth century do not have even the smallest city, where there would be a stall selling Shawarma. Each trader is the taste differs due to the different set of products and branded gas station. If you too want to create something original, you’ll appreciate the step-by-step recipe for Shawarma and a willingness to experiment with the basics and spices.

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