Creamy, garlicky, zesty, and fresh—this easy shawarma sauce is what takes any wrap, bowl, or salad from tasty to unforgettable. I’ve always loved how a good sauce can totally change a dish, and this one has quickly become a favorite in my kitchen. Whether you’re going fully plant-based or just looking for a new staple to drizzle on everything, this homemade shawarma sauce is here to impress.
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What Makes Shawarma Sauce Special?
There’s something almost magical about the way shawarma sauce ties everything together. It’s that contrast—cool and creamy against warm, spiced fillings—that makes each bite pop.
Traditional shawarma sauces often include yogurt and sometimes mayo, but I wanted to create something just as delicious without the dairy or eggs. The result? A silky, tangy sauce with enough garlic punch and herbal brightness to elevate even the simplest roasted veggies or wraps.
It’s light enough to keep things fresh but flavorful enough to steal the spotlight.
Ingredients for the Best Results
To get that balance of creaminess and zing in this Shawarma Sauce, I use dairy-free yogurt and egg-free mayo as the base. They blend beautifully, creating a smooth texture without any heaviness.
Garlic is non-negotiable—it brings that signature boldness that makes shawarma sauce so addictive. I squeeze in some lemon juice for brightness, and chopped parsley adds a fresh, herbal kick that rounds everything out.
Every ingredient plays its part, and together they create a sauce that tastes like you worked way harder than you actually did.
How to Make Easy Homemade Shawarma Sauce
Making Shawarma Sauce couldn’t be easier. All you need is a bowl, a spoon, and about five minutes.
In the bowl I mix the yogurt and mayo with freshly pressed garlic and a generous squeeze of lemon juice for the acidity. Then I fold in the chopped parsley at the end for that beautiful green fleck and herbal pop.
It’s one of those “stir and done” recipes that somehow feels luxurious without the fuss.
Tips and Tricks for Leftovers
If you’re lucky enough to have leftovers, Shawarma Sauce keeps beautifully in the fridge for several days. I store mine in a jar with a tight lid so I can give it a little shake before using.
The flavor actually deepens after a few hours, so don’t be surprised if it tastes even better the next day.
Just be sure to keep it chilled, and maybe don’t double dip if you want it to last!
Ideas for Variations and Uses
This sauce is wildly versatile. I love using it in wraps and pita sandwiches, but it’s also incredible drizzled over grain bowls, roasted potatoes, or grilled veggies.
For a spicy twist, you can stir in a touch of harissa or cayenne. Sometimes I swap the parsley for cilantro or mint depending on the dish.
And when I want something extra lemony, I add a bit of zest. There are no rules here—just plenty of room to make it your own.
Other recipes to try
I’d love to see how you use this Shawarma Sauce in your kitchen!
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I really appreciate it and it helps others find and enjoy the recipe too. Happy cooking!
Shawarma Sauce
This creamy, garlicky, zesty, and fresh shawarma sauce is the secret ingredient that transforms any wrap, bowl, or salad from ordinary to extraordinary. I’ve always been a sucker for a good sauce that can elevate a dish, and this one has quickly become a favorite in my kitchen. Whether you’re a hardcore plant-based eater or just looking for a new go-to condiment to drizzle on everything, this homemade shawarma sauce is here to impress.
Ingredients
- 1 cup dairy free yogurt
- 4 tablespoons egg-free mayo
- 5 cloves garlic, pressed
- 1/2 lemon, juiced
- 1/4 cup parsley, chopped
- salt, pepper to taste
Instructions
- All you need is a bowl, a spoon, and about five minutes.
- In the bowl mix the yogurt and mayo with freshly pressed garlic and a generous squeeze of lemon juice for the acidity.
- Then fold in the chopped parsley at the end for that beautiful green fleck and herbal pop.
Nutrition Information:
Yield: 8 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 45Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 116mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 3g