Name: Shawarma Sauce
Prep time: 5 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: ½ cup plain Greek yogurt; ¼ cup mayonnaise; 2 garlic cloves, finely minced or grated; 2 tablespoons fresh lemon juice; 1 tablespoon white vinegar; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; ¼ teaspoon salt (or to taste); ¼ teaspoon black pepper; Optional: ⅛ teaspoon cayenne pepper or a few dashes of hot sauce

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This creamy, tangy, and flavorful shawarma sauce is the perfect companion for grilled meats, wraps, or roasted vegetables. Inspired by Middle Eastern cuisine, it brings together garlic, yogurt, lemon juice, and spices to create a sauce that’s incredibly versatile and irresistibly tasty.

Why You’ll Love This Recipe

I love this shawarma sauce because it’s incredibly easy to make with ingredients I usually have on hand. It adds a punch of flavor to any dish and turns a simple wrap or salad into something special. Whether I’m making chicken shawarma, beef wraps, or just looking for a delicious dipping sauce, this recipe delivers every time. It’s also adaptable—creamy, garlicky, and tangy, just the way I like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup plain Greek yogurt
¼ cup mayonnaise
2 garlic cloves, finely minced or grated
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper
Optional: ⅛ teaspoon cayenne pepper or a few dashes of hot sauce for heat

Directions

In a mixing bowl, I combine the Greek yogurt and mayonnaise until smooth.
I add in the minced garlic, lemon juice, and vinegar, then whisk until fully blended.
Next, I stir in the cumin, coriander, paprika, salt, black pepper, and cayenne if I want a little heat.
I taste and adjust the seasoning as needed.
I refrigerate the sauce for at least 30 minutes to allow the flavors to meld together before serving.

Servings and timing

This shawarma sauce recipe makes about 1 cup, which is enough for 4–6 servings depending on how generously it’s used.
Prep time: 5 minutes
Chill time: 30 minutes
Total time: 35 minutes

Variations

I swap the Greek yogurt for sour cream when I want an even richer texture.
Sometimes I add 1 tablespoon of tahini for a nuttier, more traditional Middle Eastern flavor.
For a dairy-free version, I use a plant-based yogurt and mayo.
I occasionally mix in 1 tablespoon of chopped fresh herbs like parsley or cilantro for a herby twist.
If I’m in the mood for spice, I stir in ½ teaspoon of harissa or sriracha.

Storage/Reheating

I store the shawarma sauce in an airtight container in the refrigerator for up to 5 days. I always give it a good stir before using it again. I don’t recommend freezing this sauce, as the texture can separate once thawed. No reheating is needed—this sauce is served cold or at room temperature.

FAQs

What is shawarma sauce made of?

It’s typically made from yogurt, mayonnaise, garlic, lemon juice, and a blend of Middle Eastern spices like cumin and paprika.

Can I make this sauce ahead of time?

Yes, I often make it a day in advance. It actually tastes better after the flavors have had time to develop in the fridge.

Is this sauce spicy?

It’s not spicy by default, but I can easily make it spicier by adding cayenne pepper or hot sauce.

Can I use this sauce for things other than shawarma?

Absolutely. I drizzle it on salads, use it as a dip for veggies or fries, and spread it on sandwiches.

How do I thicken or thin the sauce?

If it’s too thick, I add a splash of water or more lemon juice. If it’s too thin, a bit more yogurt or mayo does the trick.

Conclusion

This shawarma sauce is a must-have in my kitchen. It’s simple, flavorful, and elevates any dish I pair it with. Whether I’m drizzling it on wraps, using it as a dip, or mixing it into bowls, it’s always a hit. Give it a try—I’m sure it’ll become one of your go-to sauces too.