What is shawarma made from in stalls? Shawarma sauce

Appetite-inducing, quite often used in cafes and fast food restaurants. Indeed, thanks to such filling, entrepreneurs attract many visitors. The disadvantage of this sauce is that various dyes and flavor enhancers are added during its preparation.

Of course, they make the shawarma dressing very aromatic and tasty. However, such additives have a negative impact on health. In this regard, we suggest making an appetizing shawarma sauce at home. Such a dressing will include only natural ingredients and will never have a negative effect on the human body.

General information

Before I tell you how to make shawarma sauce, it is necessary to tell you what such a dish is.

Shawarma is a simple but very tasty snack that can easily be classified as a quick lunch. Making this dish at home is not very difficult. All the products needed for it are sold in almost any store. However, you will never get real oriental shawarma if you don’t try and prepare a special aromatic sauce for it. After all, it is he who gives this appetizer a unique flavor and piquant taste.

An appetizing shawarma sauce can include a variety of ingredients. Such dressings can be spicy, sweet, tender, based on fatty mayonnaise, kefir, sour cream or tomato paste. Let's take a closer look at several recipes that will help you make a tasty and satisfying oriental dish.

for shawarma: recipe, photo of dressing

This is the most popular dressing, which does not require the purchase of outlandish products and does not take much time. To prepare this sauce we will need:

• high fat sour cream, as fresh as possible - 4 large spoons;
• thick kefir - 4 large spoons;
• garlic cloves - 7 medium pieces;
• full-fat mayonnaise (you can use sour cream or quail egg) - 4 large spoons;
• chopped black and red peppers - use as desired;
• coriander, curry and any dried herbs - use as desired.

Cooking method

Shawarma sauce, which is appetizing, should be as spicy as possible. That is why, when preparing such dressings, many spices and seasonings are often used, which can add a special piquancy to the entire dish.

To make a flavorful sauce for shawarma, you need to peel the garlic cloves and immediately grate them (you can crush them with a press). After this, you need to add any dried herbs, curry, coriander, as well as black and red peppers. Finally, all the spices should be poured with kefir, sour cream and mayonnaise.

After mixing the ingredients with a spoon, they must be closed and left aside for half an hour. During this time, the shawarma sauce should infuse, become tasty and as aromatic as possible.

After the specified time, the garlic dressing can be safely used for its intended purpose.

for tomato paste shawarma?

As mentioned above, you can prepare such aromatic dressing in different ways. Most lovers of quick and spicy snacks prefer to make and eat shawarma with To prepare it yourself, we may need:

• sweet salad onions - 1 pc.;
• spicy tomato paste - large spoon;
• soft ripe tomato - ½ small piece;
• deodorized olive oil - 2 large spoons;
• crushed pepper and medium-sized sea salt - use to taste;
• ground coriander - a small spoon;
• fresh dill and cilantro - use as desired;
• freshly squeezed lemon juice - dessert spoon;
• sweet pepper - small pcs.

Cooking process

There is nothing easier than preparing a delicious shawarma sauce using tomato paste and vegetables. To do this, you need to thoroughly wash and peel the onion and half the tomato. Next, you need to finely chop the ingredients with a knife. After this, add tomato paste, freshly squeezed lemon juice and deodorized olive oil. After mixing the ingredients, place them in a blender bowl and beat at high speed.

When you have a homogeneous paste of vegetables, you should add ground coriander, sea salt, chopped black pepper and chopped dill with cilantro. Having seasoned the products, they need to be mixed again and used for their intended purpose.

Making a dressing for homemade shawarma

We talked above about how to make shawarma sauce using kefir, sour cream and mayonnaise. However, this is not the only way you can mix a delicious dressing using a fermented milk drink. Another option for preparing the sauce requires the use of the following products:

• medium country egg - 2 pcs.;
• medium-sized sea salt - 2 large spoons;
• deodorized oil (it is better to take olive oil) - a couple of large spoons;
• thick fresh kefir - 300 ml;
• garlic cloves - 3 medium pieces;
• chopped black and red peppers - chop to taste.

Step by step cooking method

To make a sauce for delicious homemade shawarma, you need to put sea salt, garlic cloves, chopped black and red peppers in a blender. After this, the ingredients need to be whipped until smooth at maximum speed.

After you have formed a fragrant egg mass, pour deodorized olive oil into it in a thin stream and mix thoroughly. Finally, fresh thick kefir must be added to the resulting mixture. In terms of its consistency, such a sauce should not be too thick or, conversely, liquid. It should turn out so that it is convenient to apply it to pita bread.

Making a white dressing for an oriental dish

Many people love white shawarma sauce. After all, as a rule, such a dressing turns out to be very tender and tasty. To prepare it we will need:

• fresh juicy cucumber - 1 medium-sized piece;
• high-fat sour cream as fresh as possible - about 200 ml;
• garlic cloves - 3 medium pieces;
• fine sea salt and crushed allspice - use according to taste and discretion.

Detailed preparation process

As you can see, the white dressing requires a minimum of ingredients. To make it yourself, you need to thoroughly wash a fresh and juicy cucumber, cut off the navels from it and dry it with paper towels. After this, the processed vegetable must be grated (on a coarse grater). Until it begins to give its juice, you need to add sour cream, fine sea salt, allspice black pepper and crushed garlic cloves. The resulting mixture should be thoroughly beaten with a fork or whisk, and then sprinkled with (optional) chopped herbs.

You can use this sauce not only to make shawarma, but also to serve it with fried, baked or boiled meat, potatoes and other vegetables and side dishes.

We prepare a very tasty and aromatic sauce

Shawarma sauce, recipe, photos of which are presented in this article, can be easily created at home. To make sure of this, we suggest doing it yourself.

If you are quite tired of standard dressings for a quick oriental dish, then we suggest making an original sauce, which is very often made in fast food restaurants. However, to prepare it, we recommend using only natural ingredients and not using various flavoring additives.

So, to create the most aromatic and delicious shawarma sauce we will need:

• purchased fermented baked milk of maximum freshness - approximately 200 ml;
• high fat sour cream - about 200 ml;
• quail egg or sour cream mayonnaise - 200 ml;
• medium-sized lemon - ½ piece;
• garlic cloves - 3 medium pieces;
• medium-sized salt, crushed black pepper and granulated sugar - use according to taste and desire.

How to cook?

To make a spicy sauce for a tasty and satisfying shawarma, you need to combine fermented baked milk, full-fat sour cream and mayonnaise in a large bowl, and then mix them until smooth. After this, you need to add fine sea salt and granulated sugar to the ingredients. After mixing the ingredients once again, they should be left aside for a few minutes. Meanwhile, you need to thoroughly wash the lemon and cut it in half. Next, take ½ of the fruit in your hands and, with strong pressure, squeeze all the juice out of it directly into the container with the dressing.

Finally, you need to peel the garlic, crush it with a press and add it to the sauce along with other herbs and spices. After mixing the dressing, it should be kept in the cold for about 2 hours, and then used for its intended purpose.

Good afternoon everyone! In the previous article you got acquainted with home-style shawarma, in this article I bring to your attention the most popular and delicious sauces that will make it even more tasty and aromatic.

Well, for those who don’t know what shawarma or shawarma is and how to cook it, I suggest you look at this article:

I would also like to immediately note that there are countless sauces for this dish; each chef has his own secrets and nuances that make it the most unique and irresistible. This article will present the most popular types.

Classic shawarma sauce at home, step-by-step recipe with photos

Do you want to make something delicious, quick and easy at home? Try this traditional, uncomplicated option that will remind you of the flavors they make at the tents. It is based on fermented baked milk + sour cream and mayonnaise. Suneli hops are used to add originality and uniqueness.

We will need:

• Ryazhenka – 50 ml
• Mayonnaise -50 ml
• Sour cream - 50 ml.
• Lemon - 1 tsp
• Salt - a pinch
• Sugar - 0.5 tsp.
• Khmeli-Suneli, curry - to taste
• Garlic - 2 cloves
• Paprika - to taste

Cooking method:

1. Take any bowl or any container, pour 50 ml of fermented baked milk into it, don’t be surprised, but this is exactly what is used, without kefir. Next is the same amount of mayonnaise. And of course, sour cream is also 50 ml, 15% is best.

2. Literally squeeze a couple of drops of lemon juice for aromatic taste.

3. Sugar and salt.

4. Then add suneli hops, there shouldn’t be a lot of it, but it must definitely be present.

Important! Be careful not to overdo it with spices; it’s better to add more to taste later.

6. Then pass the garlic through a garlic press. The aroma is truly breathtaking.

7. Mix everything. Turn on the “mixer effect” with your hands, quickly move everything carefully. 🙂 Well, that’s all, a very cool dressing is ready, which absolutely everyone will like without exception!

Important! To make it even more delicious, you need to let the sauce sit in the refrigerator overnight. And this version of the “St. Petersburg” sauce has an interesting name; unfortunately, I don’t know why it was called that.

It is the version made from fermented baked milk that many people like the most.

Another option that I would like to show you in this video, I really liked:

Real red shawarma sauce

The famous sauce, so to speak, which absolutely all chefs know. Try making one like this too. This option is really ideal, suitable for any type of shawarma.

We will need:

• Mayonnaise-120 g
• Kefir-100 g
• Sour cream-1.5 tbsp. l.
• Garlic - 2 cloves
• Curry-0.5 tsp.
• Khmeli-suneli-pinch
• Sweet paprika (ground) - a pinch

Cooking method:

1. First of all, prepare all the necessary seasonings.

3. That’s all, the yellowish sauce is ready, all that’s left is to make the shawarma!

Important! In order for all the spices and seasonings to disperse evenly, the sauce needs to sit for a while, at least a couple of hours.

You can use it on any type of meat, such as beef, pork or chicken. My family also loves it with potatoes. Wow, how delicious, just super! I tried applying this to barbecue, it was simply delicious.

Cheese sauce for shawarma, like at a kiosk

Cheese dressing is actually a cool thing that can be used in any dish; I like to dip toast with eggs, fried squid, and potatoes into it. And you?

I am sure that such a creamy-cheese taste will not leave anyone indifferent.

We will need:

• Cream 20% – 100 ml
• Cheese – 100 g
• Garlic – 2 cloves

Cooking method:

1. Grate the cheese and garlic on a grater.

2. Pour the cream into the pan and bring it to a boil, then sprinkle with cheese to melt it.

3. Sprinkle with garlic and you can pepper. Everything is ready, remove from heat.

Shawarma sauce without mayonnaise at home, as in stalls and tents

A good option for those who don’t like mayonnaise and prefer to replace it with kefir or sour cream. Everyone will love the sour cream version, because it is safe for our body, and the seasonings will add some zest, and the cucumber in the composition will give the aroma of summer. 🙂

We will need:

• sour cream - 125 ml
• fresh cucumber - 1 pc.
• garlic - 2 pcs.
• green onions - 2 peppers to taste
• cilantro - to taste
• vegetable oil - 1 tbsp. l
• zira - pinch
• salt

Cooking method:

1. Grate a fresh cucumber, the main thing is to use a fine grater. It would also be better to skip the garlic and squeeze it through a special garlic device.

2. Chop all the greens with a kitchen knife, this includes cilantro and green onions.

3. Now put all the resulting products into sour cream and mix thoroughly with a spoon. Add vegetable oil. Smile and stir again. All is ready! Let it sit in a cool place.

Shawarma sauce made from kefir and mayonnaise, sour cream and garlic

The most original and popular option, which is a little similar to the previous types, see this short video from the YouTube channel:

White garlic sauce for shawarma

The inhabitants of Russia gave it an interesting name, white, probably because it actually turns out exactly that color. There is nothing superfluous in it. You can even say that it turns out better than in the stalls, but again, it’s also not for everybody, everyone has different tastes, some like it, others don’t. What do you do and cook most?

This is the type that is prepared in famous restaurants and rich establishments in my city.

We will need:

• sour cream - 2 tbsp
• kefir - 2 tbsp
• garlic - 3 cloves
• mayonnaise - 2 tbsp
• dried herbs to taste
• salt pepper

Cooking method:

1. Garlic, in this version, is ground with a pestle in a mortar, along with salt, so it is believed that garlic gives off its taste better. Next, add pepper, dried herbs, mix everything and mash again with a pestle.

This homemade sauce can be used for fish, meat or liver, and even chicken.

Important! You can add more maggi if you like to experiment!

Shawarma sauce made from sour cream and mustard, recipe

For lovers of unusual sensations, and indeed all those who love such a green ingredient, I recommend preparing this variation. It is simple and absolutely easy, quick and tasty to prepare. It is made without garlic, note this is a rare type, so that this important ingredient is not added.

We will need:

Cooking method:

1. Add salt, ground red or black pepper, half a spoonful of mustard, preferably home-made, to the sour cream.

2. Stir, add chopped parsley. This is what happened, quickly and not very difficult, one might say it’s easy.

Shawarma sauce made from mayonnaise and ketchup

Well, this option is definitely for the laziest, take mayonnaise and ketchup in 1 to 1 proportions, mix with a spoon, and then use as intended. If desired, you can add garlic for a garlicky flavor.

Tomato paste shawarma sauce

Personally, I just adore this, probably because I’m a fan of tomatoes, I love making salads from them and drinking juice. Of course, this option is not as popular as all the other previous ones. It is usually done if the meat is dry, then it just softens it.

We will need:

• tomato juice - 0.5 tbsp.
• onions - 0.5 pcs.
• bell pepper - 0.5 pcs.
• fresh tomato - 1 pc.
• olive oil - 1 tbsp
• garlic - 2 cloves
• basil, cilantro to taste
• lemon juice - 0.5 tbsp
• black pepper - a pinch
• coriander - a pinch
• salt to taste

Cooking method:

1. Rinse all vegetables well under running water, remove all unnecessary parts, for example, bell pepper seeds, tomato and garlic skins. Peel the onions too.

2. Place all ingredients in a blender bowl and grind. Next, pour in tomato juice, squeeze out a few drops of lemon juice, add salt, seasonings and spices.

3. At the very end, add vegetable oil. Everything is ready, you can make this tomato or one might say vegetable look at home with your own hands!

Interesting! This species is called Turkish.

Shawarma sauce made from yogurt with herbs and garlic

Nowadays, of course, you can buy a ready-made version and season your favorite shawarma with it, but you will agree that this is not the same. I suggest a yoghurt version of the preparation. It can easily replace everyone’s favorite mayonnaise, but it will contain much fewer calories, will be low-calorie and nutritious. The color turns out to be a soft green, it looks very beautiful, doesn’t it?

We will need:

• natural yogurt, preferably without additives - 2-3 tbsp
• garlic - 1 clove
• parsley - a few leaves
• lemon juice - 0, tsp

Cooking method:

Squeeze the garlic through a special container with holes, a garlic press. Add it to the yogurt, chop the parsley finely and add it there. Add lemon juice and mix everything thoroughly. Cool and fast, everything is ready.

This is where I finish writing, until we meet again, don’t forget to write comments, share reviews and suggestions, or your experiences and opinions. Bye-bye, success and good luck in everything!

P.S. I read on the forum, it turns out there is also an unusual version of Arabic shawarma sauce, based on pickled cucumber. Who tried to do this, write your impressions. It is even considered dietary and low-calorie, due to the fact that it is without mayonnaise.

Many of my readers asked for sauce from Stalik Khankishiev, I wrote about it in a previous article, so read it there.

Street food is delicious, but treacherous. It’s hard not to be tempted by the juicy warm shawarma from the stall when it smells so delicious, and you have absolutely no time for a full lunch. And few people at this moment come up with the idea of ​​asking the shawarma master for a quality certificate for the product or at least a health book. In most cases, of course, everything ends well: the owner of the stall receives his rightful profit, and the buyer’s stomach receives a well-deserved portion of food. But personally, I don’t buy such dishes on the street. Yes, just in case. If you are of the same opinion, I’ll tell you how to prepare shawarma with chicken at home. I have outlined the recipe with photos, step by step and in great detail below. 2 options for preparing a well-known snack and 3 types of sauces will leave no chance for hunger. After 7-10 minutes of active cooking, you will receive a couple of envelopes of homemade shawarma and full confidence that they will not upset your stomach.

Options for delicious sauce dressings for shawarma

When you don't have time to cook, just mix sour cream with garlic and herbs. It will turn out delicious too. And for gourmets, I recommend the following recipes.

1. "Like in a stall". Required: 2 tbsp. l. sour cream, low-fat kefir and mayonnaise, half a pickled cucumber, a couple of sprigs of fresh dill and a clove of garlic. Dried spices: curry mixture, ground coriander, cumin, black pepper. Adjust the amount of salt to taste. Wash the greens and chop finely. Grate the cucumber and peeled garlic clove on a fine grater or chop with a knife. Grind dry seasonings into powder (if necessary). Mix sour cream, mayonnaise and kefir. Add remaining ingredients. Season with salt to taste. Let the mixture stand in the refrigerator for about half an hour.
2. "Tomato". Take 1 tbsp. l. kefir (ayran) and thick sour cream, 2 tbsp. l. thick tomato juice or ketchup, 4 tbsp. l. homemade mayonnaise, 1-2 cloves of garlic, salt and ground pepper - to taste. Press the garlic through a press. Pour kefir into a deep bowl. Add sour cream, mayonnaise and tomato. Add garlic gruel, pepper and a pinch of salt. Mix thoroughly. The result will be a piquant pale pink sauce.
3. "Mustard". Required: ready mustard - 1 tsp, mayonnaise - 5 tbsp. l., ketchup or tomato sauce - 2-3 tbsp. l., fresh herbs (parsley, dill) - 3-4 sprigs, fresh garlic - 2 cloves. Chop the garlic cloves in a convenient way. Mix with remaining ingredients. Add salt to taste. Store in the refrigerator in a covered container.

Hearty shawarma with chicken and Korean carrots in lavash

A version that is as close as possible to traditional, fragrant stall envelopes. Juicy fresh vegetables and hearty, flavorful chicken. Tasty and simple. The filling can be supplemented with boiled eggs, fried or raw salad onions, and sweet peppers.

Ingredients for 2 pcs:

How to prepare delicious shawarma with chicken, vegetables and cheese (simple step-by-step recipe):

Traditionally, this street snack is made with chicken roasted on a spit. At home, reproducing the authentic cooking option is quite problematic. But at home, chicken meat can be prepared in other, no less tasty, ways. By the way, you can also use meat leftovers from uneaten dishes the day before to fill shawarma. The most dietary - cooking. To make the chicken juicy and tender, place it in boiling water to cook. For flavor, add vegetables and spices to the pan: onions, carrots, parsnips, allspice, bay leaves, etc. After boiling the liquid again, cook for 30-40 minutes over low heat. Baking in the oven. Brush parts of the chicken carcass with vegetable oil, sprinkle with your favorite spices and table salt. Bake on a baking sheet for 35-45 minutes until done. Frying. Cut the prepared chicken into pieces. Fry in vegetable oil in small portions until golden brown. At the end, sprinkle with seasoning and salt. Cool the finished bird. Remove skin. If necessary, cut into strips.
Remove the top leaves from the cabbage fork. Chop the rest. Place in a colander and rinse well several times. Leave in the sink to drain. Then dry with paper towels. Instead of Chinese cabbage, you can use white cabbage. If the vegetable is “old”, then it is necessary to chop it as finely as possible. Also quite a worthy replacement is lettuce. For example, lettuce.
Cut the cucumbers and tomatoes into thin halves of circles or cubes.
Squeeze the carrots well from the brine. Excess liquid will soak the pita bread and the filling will fall out.
Grate the cheese on a coarse grater. The variety is at your personal discretion. Instead of hard cheese, it is allowed to use suluguni, feta cheese or high-quality processed cheese.
For shawarma, it is advisable to use dense but elastic pita bread. It will not get soggy from the juice of vegetables and will not break when wrapping the filling. If the pita bread is too thin, it is better to fold it in half before folding it into an envelope. If the leaf is large, cut it in half. Small - use whole for one serving. Place a spoonful of sauce approximately in the middle. Spread it, marking a rectangular area for the filling. Layer the filling in any order. But it’s better that the juicy components are in the middle. My ingredients are arranged like this: chicken, cabbage, cheese, tomatoes, carrots, cucumbers.
Fold into a neat oblong envelope. Fold the top and bottom. Cover the filling with one of the side ends. Place the second free edge of the pita bread on top, overlapping. Place the finished shawarma, seam side down, in a dry frying pan (grill or regular). Brown on both sides over medium heat.
Ready! I fried the snack in a sandwich maker, so it turned out flat. Although very tasty.

Juicy shawarma with smoked chicken and vegetables

Not quite a classic option, but very appetizing. The taste of smoked poultry goes very well with Korean carrots and spicy tomato sauce. I recommend you try it!

List of necessary products (for 2 servings):

How to prepare aromatic shawarma at home:

Remove the skin from the chicken. Cut the meat into thin strips or disassemble into fibers. You can take any part of the carcass - breast, legs or even wings. I had the smoked chicken roll.
Chop the cucumber into strips or grate it on a Korean salad grater (or a regular coarse one). If desired, trim off the peel. Lightly squeeze the juice out of the cucumber slices.
Now fresh vegetables. Cut the tomato into half slices. Shred the cabbage. If it is hard, add a little salt and knead it with your hands. Very tasty shawarma is made with Korean carrots. But if it’s not there, a fresh one will do. In this case, I recommend adding more garlic to the sauce. Coarsely grate the raw carrots. And squeeze the pickled one to remove excess liquid.
Cut a large sheet of pita bread into 2 equal parts. Apply sauce in the center. Lay out the filling ingredients - chicken, carrots, cucumber, cabbage and tomato pieces. The sequence is not important.
Roll the pita bread into an envelope. Brown the shawarma in a frying pan without using oil.
Serve warm. A nutritious snack is ready!

Sauce plays an important role in the flavor palette of shawarma, but many recipes for this dish include only mayonnaise and ketchup in different proportions, sometimes supplemented with mustard or garlic. Because of this, the taste of shawarma may seem monotonous. In fact, shawarma sauce can be made much tastier and healthier at home, and there are many recipes for its preparation. They are usually based on fermented milk products, fresh vegetables and herbs, and not at all on mayonnaise, although it can also be included in the composition. If everything is done correctly, the homemade sauce will be thick, aromatic, with a spicy or delicate taste.

Cooking features

You can judge his skill by how tasty the cook’s sauce is. Making real shawarma sauce is also an art, but any housewife who is not lacking in culinary skills can master it. The secrets of experienced chefs will help her with this.

• The basis of real shawarma sauce is most often fermented milk products, and only the freshest of them are suitable. At the same time, their fat content should not be too low: low-fat kefir will make the sauce too liquid.
• If you want to make the sauce thicker without increasing its calorie content, you can add more chopped vegetables and herbs to its composition.
• In order for the shawarma sauce to be aromatic, before adding it to the main composition, the greens must be ground in a mortar along with salt and spices.
• The sauce will become even more aromatic and thicker if you let it brew. However, you should not leave the sauce for a long time or prepare it in advance, since it may contain perishable foods.
• Seasonings (paprika, curry) and fresh herbs will help add new shades to shawarma sauce at home.
• Shawarma sauce should be smooth and tender. Therefore, vegetables used for its preparation must be peeled from coarse skins and seeds and thoroughly crushed to a puree. The same rule applies to other ingredients.

It cannot be said that a truly delicious shawarma sauce at home can be prepared as easily and quickly as mixing ketchup with mayonnaise, but the result is worth the effort.

Classic shawarma sauce

• Ryazhenka – 0.2 l;
• mayonnaise – 0.2 l;
• sour cream – 0.2 l;
• lemon – 1/4 fruit;
• garlic – 3 cloves;
• sugar - a pinch;
• salt, ground black pepper, other spices - to taste.

Cooking method:

• Place sour cream and mayonnaise in a bowl, pour in fermented baked milk. Mix the fermented milk products thoroughly. The mass should be completely homogeneous.
• Wash and cut the lemon. Squeeze the juice from a quarter of the fruit directly into a bowl of fermented milk products.
• Finely chop the garlic cloves with a knife and place in a mortar.
• Add salt, sugar and seasonings to the garlic. Mash the garlic with a pestle and place in a bowl with fermented baked milk, sour cream and mayonnaise.
• Beat the resulting mixture with a mixer and put it in the refrigerator for a couple of hours.

This sauce recipe is considered a classic. It is almost universal, and can be used as a base by adding various bouquets of spices.

Shawarma sauce like in stalls

• sour cream – 100 ml;
• mayonnaise – 100 ml;
• kefir – 100 ml;
• garlic – 5 cloves;
• salt, pepper, mixture of dried herbs - to taste.

Cooking method:

• After peeling the garlic cloves, pass through a press.
• Add salt, pepper, and dried herbs to the garlic. Grind them with a pestle or spoon.
• Pour kefir into the spicy mixture and mix thoroughly.
• Add sour cream and mayonnaise, beat well with a whisk.
• Leave to infuse for half an hour at room temperature.

This shawarma sauce is used in stalls and catering establishments, where they treat their customers with respect and value their reputation. It doesn't taste too different from the classic one, although there is a difference, of course.

Yogurt shawarma sauce

• white yogurt (unsweetened) – 100 ml;
• lemon juice – 10 ml;
• mustard (sauce) – 5 ml;
• mixture of peppers - a pinch;
• coriander beans – 10 pcs.;
• oregano - a pinch;
• olives (green) pitted – 5 pcs.

Cooking method:

• Grind the coriander seeds in a coffee grinder or thoroughly grind in a mortar to a powder.
• Combine coriander with oregano and pepper, add lemon juice, salt, add mustard, and grind everything together.
• Add yogurt to the resulting mixture, mix everything well so that the spices and herbs are distributed evenly.
• Using a knife, chop the olives very finely, add them to the yogurt, and mix thoroughly.

Let the sauce brew for an hour in a cool place, stir again and use when preparing shawarma. This sauce can be called dietary, since its calorie content is low. It will appeal to those who are watching their figure or simply love Mediterranean cuisine.

Tomato sauce for shawarma

• tomato paste – 50 g;
• tomato – 150 g;
• vegetable oil – 40 ml;
• bell pepper – 100 g;
• onions – 75 g;
• fresh cilantro – 20 g;
• ground red pepper - a pinch;
• sugar – 5 g;
• salt - to taste.

Cooking method:

• Wash the tomato. Make a cross on the top with a sharp knife. Boil the water. Place the tomato in boiling water and blanch it for half a minute. Remove, cool and peel off the skin. The tomato will cool faster if it is briefly placed in cold water.
• Peel the tomato, remove the stem and the seal next to it. Cut the fruit into several pieces and carefully remove the seeds with a teaspoon. Cut the pulp into small cubes.
• Remove the skin from the onion. Cut the onion into small pieces.
• Heat the oil in a frying pan, put the onion in it. Fry it over low heat until it becomes soft and translucent.
• Add the tomatoes to the onions, fry them a little with the lid open, then simmer for 5 minutes under the lid.
• Place tomato paste in the pan with the vegetables, add salt, sugar and hot pepper, simmer this mixture until it thickens. Remove from stove and cool.
• Wash and deseed the pepper, cut off a large piece of pulp (about half the pepper), cut the piece into several small pieces.
• Combine the pepper with tomato sauce and grind everything together in a blender.
• Chop the greens as finely as possible with a knife and mix with the resulting mass.

Tomato sauce should be used fresh, as it has a short shelf life (5-6 hours).

Cucumber shawarma sauce

• cucumbers – 0.2 kg;
• mayonnaise – 120 ml;
• sour cream – 80 ml;
• garlic – 1 clove;
• fresh parsley – 20 g;
• lemon juice – 20 ml;
• ground paprika – 5 g;
• salt - to taste.

Cooking method:

• Wash the cucumbers, cut off the noses and tails. If you have one large fruit, then you will have to peel it, removing as thin a layer of peel as possible with a vegetable peeler, and free it from large seeds.
• Grate the cucumber pulp. If your sour cream and mayonnaise are thick, you don’t have to squeeze out the juice, otherwise drain the juice, leaving only the cucumber pulp.
• Squeeze the garlic directly into the plate with the cucumber through a special press.
• Add salt, paprika, sour cream and mayonnaise, stir.
• Chop the parsley very finely with a knife, crush it with a pestle, and add to the sauce.
• Pour lemon juice into the sauce, mix thoroughly or even whisk.

This sauce should not be left to steep for a long time; it is best to use it within 15–30 minutes after preparation. The sauce has a delicate taste and fresh aroma. It’s especially nice to eat shawarma with it in the summer.

Walnut sauce for shawarma

• walnut kernels – 50 g;
• garlic – 2 cloves;
• sour cream – 150 ml;
• cilantro – 20 g;
• soy sauce – 5 ml;
• lemon juice – 5 ml;
• salt, khmeli-suneli - to taste.

Cooking method:

• Grind the nuts into a homogeneous mass. You can grind them in a coffee grinder. Another option is to crush it in a mortar.
• Transfer the nuts to a bowl. Squeeze the garlic into them, add lemon juice and soy sauce, mix well.
• Finely chop fresh cilantro, add salt and suneli hops to it, using a spoon or pestle.
• Mix the greens with the nut mixture.
• Add sour cream and mix thoroughly. If necessary, you can use a mixer, although, given the small volume of the sauce, you can do it without the help of kitchen appliances.
• Let the sauce sit at room temperature for about half an hour.

If you make shawarma with the sauce prepared according to this recipe, it will certainly appeal to lovers of Georgian cuisine.

Shawarma sauce prepared at home is much tastier, more aromatic and healthier than its “street” competitors. If you make shawarma with it, you will almost certainly like it and not get tired of it.