Shawarma sauces: garlic, tahini and hot sauce

Preparation method

You can find the instructions and preparation method for the shawarma sauce recipe in the video below! Watch it carefully to make a perfect recipe!

You have asked me for the recipe for shawarma sauces in a very large number. So today I present to you 3 sauces for shawarma that I used when I made the Arabic chicken shawarma recipe. In our family, shawarma has a place of honor and I make it very often for my family. We also order shawarma from restaurants, but I prefer to make it more at home because it is much healthier.

I can customize it however I want. I add whatever ingredients I want and make it a much lighter version than what we can order from a shawarma shop. In Romania, shawarmas are everywhere and we have a lot of brands to choose from.

I made the recipes for the 3 shawarma sauces after you kept asking me for them in the comments. These are the sauces I usually make when I make shawarma because we love it so much. My husband is a big fan of hot sauce and I usually make it with harissa or homemade chili paste. I use hot sauce in several recipes, like quesadilla, for example.

It's also great with other dishes, such as baked chicken or any kind of steak. I usually make it at home because it's quick and I know exactly what I'm putting in it. I do the same with the garlic sauce, which I also make at home. It lasts for two weeks in the fridge and I just use it when needed. It's so good that I could just eat it on bread.

How do we prepare the best shawarma sauces quickly, at home?

These shawarma sauce recipes are easy to make and very tasty. They are also affordable and not expensive at all. The first sauce I made was tahini. Tahini is a sesame paste that we usually use in hummus. It is made from very finely ground sesame seeds and is bitter. For this reason, you have to be very careful with the quantity.

Sesame is bitter, so if you add too much, you might not like the taste. In addition to the sesame, add lemon juice, garlic, yogurt, and olive oil. Thin everything with water and then adjust the taste. Add more lemon juice, yogurt, or salt as you prefer. Taste the sauce and let it sit for a while before using it. It's a good idea to let it sit for at least 30 minutes to allow the flavors to blend.

And since I said I made sauces for shawarma, the next two are the garlic one and the spicy one. For the garlic one I went with the Lebanese version called "toum". "Toum" means garlic in Arabic, and the sauce is very famous in many Arab countries. It is made from garlic, oil, lemon juice and salt and does not contain egg yolks.

It is simply an emulsion based on oil and garlic and it tastes wonderful. You can also use it as a sauce and I tell you that it goes great with the piulul la caun. For the spicy sauce I started with a homemade mayonnaise that I made and in which I added chili sauce. You can use my harissa recipe or you can buy a good chili paste. Now that you have the sauce recipes, when are you making Arabic shawarma?