Shawarma is a very satisfying and at the same time simple dish, classified as an appetizer. A set of products necessary for cooking can be purchased at any supermarket.

In many ways, the special sauce gives this dish its unique taste. It is the aromatic dressing that determines what properties the shawarma will have: sweet, spicy or with a special delicate taste.

Classic recipe

Cooking at home:

1. Mix sour cream, mayonnaise and kefir;
2. Peel the garlic and grate it on a fine grater. Then crush with a garlic press;
3. Mix everything thoroughly, add spices. Then let it brew for about an hour.

Garlic sauce for shawarma

If you prefer a spicier dish, then garlic sauce is ideal. The following products are needed for cooking:

• 4 tbsp. spoons of kefir;
• 4 tbsp. spoons of sour cream;
• 7 medium cloves of garlic;
• 4 tbsp. spoons of mayonnaise;
• Salt, spices to taste.

The preparation time for this sauce is the same as the classic version, about 20 minutes. Calorie content is slightly lower - about 305 calories per 100 grams.

How to make garlic sauce for shawarma:

The sauce is ready!

Option with tomatoes

This dressing should not be confused with ketchup. Freshly prepared, using natural spices and fresh vegetables, it will perfectly diversify your dish.

To prepare tomato sauce for shawarma at home you need:

• 1 tomato;
• 2 tablespoons of tomato paste;
• 2 tablespoons of vegetable oil;
• 1 small onion;
• Half a bell pepper;
• Salt, spices to taste.

Cooking time – 30 minutes. Calorie content per 100 grams – 105 calories.

Preparation:

1. Cut onion, tomato;
2. Sauté the onion in a frying pan, add the chopped tomato, heat for about a minute;
3. Place the mixture in a blender, add pepper, tomato paste, salt, spices;
4. Grind and taste. If necessary, add a little more salt and spices.

It is important that this dressing has a short shelf life and must be used within 5 hours.

White sauce

This dressing has a very delicate, subtle taste. Suitable for those who do not like excessive spiciness in their dishes. For the white sauce you will need the following ingredients:

• 1 small cucumber;
• 4 tbsp. spoons of sour cream;
• 3 medium cloves of garlic;
• Salt, seasonings to taste.

Preparation time is no more than 20-30 minutes. This dressing is considered low-calorie and is perfect for people who are watching their figure. 100 grams of white shawarma sauce contains no more than 135 calories.

Homemade recipe:

1. Grate the cucumber;
2. Crush the garlic cloves;
3. Until the cucumber begins to release its juice, add sour cream, garlic, spices, salt;
4. Mix the mixture thoroughly or beat in a blender.

Spicy "Arabic"

The peculiarity of this dressing is the addition of pickled cucumber, which adds piquancy to the shawarma.

The following ingredients are required for preparation:

• 1 glass of sour cream;
• 2-3 cloves of garlic;
• 1 pickled cucumber;
• Green onions - to taste;
• Salt, spices to taste.

This dressing is as easy to prepare as the above and its preparation time is also 20 minutes. Calorie content will be 217 calories.

Preparation:

1. Grate and chop the garlic;
2. Mix sour cream, garlic, onion, salt and spices;
3. Leave for at least 30 minutes.

Spicy “Tehran”

One of the most unusual sauces for shawarma is Tehran with the addition of eggs. In addition, it has slight differences in preparation relative to all of the above dressings.

Ingredients:

• 2 eggs;
• 3 cloves of garlic;
• 3 tbsp. spoons of vegetable oil;
• 3 tbsp. spoons of kefir;
• Salt, seasonings to taste.

The calorie content is 227 calories and takes an average of 20 minutes to prepare.

Preparation:

1. Chop the garlic;
2. Mix eggs, garlic, spices, salt in a blender;
3. Slowly pour vegetable oil into the resulting mass in a thin stream;
4. Immediately before use, add kefir to the mixture. Store in the refrigerator without kefir.

• To make the sauce look even more appetizing after mixing all the ingredients, you can add fresh chopped herbs;
• The main components in creating taste are spices. Herbs such as coriander, parsley, curry, ground pepper are perfect;
• You can add lemon juice to sour cream dressings. It will help diversify the taste.

If you follow all the recipe points, you get wonderful dressings that will add piquancy to the shawarma. Plus, most of the sauces above can be used with many other treats. For example, sour cream sauce is perfect for boiled meat and vegetables, and white dressing will be a great addition to baked potatoes.

Shawarma is a dish of the peoples of the East, which consists of a filling wrapped in pita bread or pita (national Asian bread). The most important component that combines all the components into a single, juicy and harmonious dish is shawarma sauces. They come in a wide variety of varieties, and every chef has their own best cooking secret.

In this material we will look at how to prepare shawarma sauce in several interpretations step by step and with photos, so that you can easily pamper your loved ones with wonderful and healthy food.

Cheese sauce for shawarma

Cheese dressing is a unique “thing” that will suit any dish and even picky gourmets will really like it.

Required ingredients:

• 2 cloves of garlic;
• 100 ml cream (20%);
• 100 g cheese.

Cooking diagram:

1. Grate garlic and cheese on a grater with small holes;
2. Pour cream into a frying pan, bring to a boil, then sprinkle with cheese (it should melt);
3. Add garlic, pepper if desired, remove from heat;
4. Let it cool and brew for a while.

Classic recipe

The basis of a real dressing for shawarma, as in stalls, is mayonnaise and fermented milk products. The seasoning is not greasy and not too liquid, which is important for quick and good soaking of the filling and pita bread.

Product composition:

• 100 g each of sour cream, mayonnaise, kefir;
• A pinch of black pepper;
• Garlic clove;
• Salt - to taste;
• Hot red pepper - optional.

Cooking instructions:

1. Mix mayonnaise, kefir, sour cream until smooth. Mix in the garlic, passed through a press, add salt and pepper;
2. Let the delicious dressing sit for 15 minutes.

If desired, you can add ketchup, chopped herbs, and your favorite spices to the sauce for shavukha.

Second version of the classic recipe

Shawarma sauce at home is prepared quickly and easily, without taking much time. It is distinguished by its unique taste and originality, because spicy seasonings are added to it.

Required components:

• 0.5 small spoon of sugar;
• A teaspoon of lemon juice;
• 50 g each of mayonnaise, fermented baked milk, sour cream (15%);
• Paprika, curry, khmeli-suneli, salt - to taste;
• 2 garlic cloves.

Cooking process:

1. Pour 50 g of fermented milk products and mayonnaise into any container, add lemon juice, salt, sugar;
2. Add a little hops-suneli, paprika, curry. It is important not to overdo it with spices; you can later add more to taste;
3. Pass the garlic through a garlic press and mix everything thoroughly.

It is advisable for the gravy to sit overnight in the refrigerator. Then all the ingredients will be saturated with each other, and you will get a delicious and unforgettable “thing”.

Spicy garlic seasoning for shawarma

This recipe will be highly appreciated by supporters of a healthy diet, because it does not contain mayonnaise, but contains only natural ingredients.

You will need:

• 2 small spoons of mustard;
• A glass of kefir;
• Head of garlic;
• Half a glass of vegetable oil;
• 4 egg yolks;
• 2-3 sprigs of parsley;
• Ground red pepper - on the blade of a knife;
• A teaspoon of salt;
• Black pepper – 1/2 small spoon.

Prepare garlic sauce for shawarma:

1. Gradually beat the yolks with mustard and kefir. Add salt, pepper, mix;
2. Without ceasing to beat, add vegetable oil in a thin stream, add pressed garlic;
3. Place the gravy in the refrigerator for an hour. Before eating, season with finely chopped herbs.

This dressing goes well with beef or chicken shawarma.

White sour cream seasoning

This sour cream sauce goes well with lamb and does not overpower the spirit of the meat with fragrant seasonings.

Components:

• Large cucumber;
• 3 arrows of green onion;
• 250 ml sour cream;
• A bunch of cilantro;
• 2 cloves of garlic;
• 0.5 small spoon of cumin;
• 2-3 large spoons of vegetable oil;
• Salt - to taste.

How to prepare white sauce:

1. If the cucumber has a hard skin, peel it. Grate the cucumber with small holes;
2. Let's pass the garlic through a press. Finely chop the cilantro and green onions;
3. Add herbs, grated cucumber, ground cumin, garlic to the sour cream, add salt, stir well;
4. Add the butter and mix again.

The result was a fairly simple, but very appetizing and aromatic product.

Red tomato seasoning for shavukha

Tomato sauce is very popular and turns out juicy and low-calorie. It is advisable to combine it with lean meat, then it will not be dry.

List of ingredients:

• One bell pepper, one onion, one tomato;
• 4 cloves of garlic;
• A glass of tomato juice;
• 2 large spoons of olive oil;
• 0.5 teaspoon each of coriander and black pepper;
• A small bunch of cilantro and basil;
• Salt - to taste;
• A tablespoon of lemon juice.

How to make shawarma sauce:

1. Remove the seeds from the bell pepper and peel the onion;
2. Scald the tomato with boiling water, remove the skin;
3. Grind the vegetables yourself using a blender to a pulpy state or use a meat grinder;
4. Mix the vegetable mass with tomato juice, squeeze out the garlic, add finely chopped herbs, oil, seasonings, lemon juice, add salt, mix everything thoroughly. Let the mixture sit.

Tomato sauce goes very well with grilled meat.

Nut dressing with sour cream

Great for shavukha with chicken. Walnuts are dried, ground with a coffee grinder or pounded in a mortar.

Components:

• A tablespoon of ground nuts;
• 150 g sour cream;
• Pepper;
• Cilantro;
• 2 garlic cloves;
• Small spoon of soy sauce;
• Lemon juice or vinegar - to taste.

Homemade recipe:

1. Combine sour cream with soy sauce, add salt and pepper;
2. Finely chop the cilantro without branches, chop the garlic and add it to the sour cream;
3. Add nuts, stir well;
4. Cilantro can be replaced with parsley. If the sour cream is sweet, you can add a little apple cider vinegar or lemon juice.

Creamy seasoning with sesame seeds

To prepare it, it is advisable to take cream with a fat content of 15-20%. Mayonnaise is included as an additive, but you can replace it with sour cream or yogurt if you wish.

Products:

• Sesame – 15 g;
• Mayonnaise – 50 g;
• Cream – 150 ml;
• Large spoon of mustard;
• Half a lemon;
• Salt.

Detailed cooking instructions:

1. Mix the cream with mayonnaise, add mustard;
2. Squeeze lemon juice, add to the total mass, add salt;
3. Pour sesame seeds into a frying pan and lightly fry until golden brown. Stir all the time to prevent the grains from burning;
4. Mix the roasted sesame seeds with the creamy mixture, and the culinary masterpiece is ready.

• For a beautiful, rich color, add bright ingredients - aromatic curry spice, herbs, sweet paprika, bright ketchup. In this case, the mixture will turn out not only with a different shade, but also with a new taste;
• For a more aromatic and tasty gravy, grind the greens in a bowl with other spices. It is also best to grind garlic or pass it through a press;
• The remaining dressing should not be thrown away. Take a plastic container and freeze it. Then you can marinate meat with this sauce, rub poultry before frying, and use it for other different dishes.
• The product can be stored for no more than a day. If you want to cook it for future use, add the garlic 15 minutes before cooking the shawarma.

Video: Recipe for garlic sauce for shawarma

In the modern pace of life, most of us prefer to save time on cooking, and therefore prefer fast food or even fast food. One of these quick recipes is shawarma, because it requires little time to prepare, and even the most unpretentious cook can make it. However, even creating such a simple treat requires a little trickery to make the dish special, signature, more tasty and juicy. What is this? Of course, shawarma sauce!

For cooking meat in pita bread, many excellent seasonings have been created and continue to be created, without which the dish will simply turn out boring and unappetizing. Based on mayonnaise, tomato paste or kefir, sweet, spicy or mild - choose and create your own special, original and uniquely spicy shawarma that the whole family will certainly love!

Garlic sauce based on kefir and sour cream

This shawarma sauce is perfect for those who like piquant food and also prefer white dressings to tomato ones. Ideal for “summer” shawarma - the kefir-based sauce is lighter, more delicate and slightly refreshes hot meat. And quick cooking allows you to save a significant amount of time.

We will need:

• Kefir - 5 tbsp;
• Garlic - 8 cloves;
• Mixture of crushed peppers - 2 pinches;
• Mayonnaise - 5 tbsp;
• Sour cream - 5 tbsp;
• Dried herbs (basil, dill, parsley) - 3 pinches;
• Curry spice - ½ tsp;
• Coriander - ½ tsp.

Preparation:

1. Peel the garlic, then chop it with a grater, blender or press;
2. Combine sour cream with mayonnaise, add kefir, as well as spices, garlic and herbs. Salt, add pepper;
3. Mix everything, then leave to brew for 30 minutes in the refrigerator. Shawarma sauce is ready.

White sauce for shawarma

Another option for an easy recipe for white shawarma sauce without adding tomatoes and mayonnaise. Fresh cucumber and delicate greens give it a special accent. Ideal for dietary recipes.

We will need:

• Natural low-fat yogurt - 200 ml;
• Fresh cucumber - 1 medium;
• Dill - 50 grams;
• Garlic - 4 cloves;
• Mixture of crushed peppers - 3 pinches;
• Salt - to your taste.

Preparation:

1. Wash the fresh cucumber thoroughly, peel off the skin in thin slices, and grate the pulp on a medium-sized grater;
2. Peel the garlic, then chop it in any way (on a grater, with a knife, in a blender, through a press). If desired, you can increase the amount in the recipe if you want to make the sauce spicier;
3. Wash the dill thoroughly, let it dry, then chop it into smaller pieces;
4. Assembling our shawarma sauce: Add grated cucumber to natural yogurt, add herbs, then add garlic and season with crushed pepper and salt. Whisk everything together. You can serve immediately, but it’s better to let it sit a little, this will slightly change the taste of the dressing.

Tip: if desired, natural yogurt in the recipe can be replaced with sour cream, but then the sauce will no longer be considered dietary.

Lemon, yoghurt and potato sauce

This recipe may seem unconventional or pretentious to you, but nevertheless, this is the same version of preparing a dressing for shawarma, which is used in the countries of the East, where, in fact, this dish was created. Unlike the tomato and mayonnaise sauces that we are used to, this sauce is made on the basis of boiled potatoes and juicy lemon with the addition of delicate Greek yogurt (can be replaced with low-fat natural).

We will need:

• Greek yogurt - 140 ml;
• Potatoes - 1 tuber;
• Refined vegetable oil - 120 ml;
• Fresh lemon - 1 pc.;
• Garlic - 1 head;
• Salt - to your taste.

Preparation:

1. Let's start by preparing the ingredients. Wash and peel the garlic well. Then grind it in any way (on a grater, in a press or in a blender);
2. Wash the lemon, then squeeze out the juice;
3. Wash the potatoes, then cook until tender;
4. In a shallow bowl, combine half the vegetable oil with garlic and lemon juice, adding the latter at your discretion;
5. Beat the mixture at medium speed with a blender or mixer until white, then pour in the remaining oil and beat again;
6. Now it’s yogurt’s turn - add it to the mixture, and then beat everything until a thick consistency appears, you get something like mayonnaise;
7. Separately, mash the boiled potatoes and add a few spoons to the sauce last. Salt and beat a little more;
8. Let's try the ready-made shawarma sauce. If it turns out too sour or spicy, add a little more mashed potatoes, thereby adjusting the taste;
9. Then let it sit in the refrigerator for at least half an hour, then you can serve.

Tip: you can diversify the classic sauce with dill, basil, parsley or any spices

Curry sauce for shawarma

This sauce recipe is ideal for any type of shawarma, but goes best with chicken

We will need:

• Sour cream - 2 tbsp;
• Garlic - 3 cloves;
• Ryazhenka - 2 tbsp;
• Mayonnaise - 2 tbsp;
• Curry - 0.5 tsp;
• Vinegar 6% - 1 tbsp.

Preparation:

1. Peel the garlic and grind it into puree using a blender. If it is possible to do this, then you can simply grate it;
2. We assemble our shawarma sauce: mix sour cream with fermented baked milk and mayonnaise, add garlic mass, season with salt, curry seasoning and pepper. Ready! You can serve this dressing with shawarma right away.

Turkish tomato sauce for shawarma

Another classic tomato sauce for meat in pita bread, especially loved in Turkey. As you have probably already noticed, spicy dishes are held in special esteem there, so to prepare this dressing we will use “hot” ingredients.

We will need:

• Onions - 2 heads;
• Sweet bell pepper - 1 pc.;
• Ground black pepper - ½ tsp;
• Powdered red pepper - ½ tsp;
• Tomato paste - 3 tbsp;
• Ground coriander - 1 tsp;
• Olive oil - 2 tbsp;
• Fresh greens (cilantro and dill) - 0.5 bunch each;
• Salt - to your taste.

Preparation:

1. Wash the onion thoroughly, peel it, then cut it into large chunks, which we put into the blender bowl;
2. Wash the bell pepper thoroughly, cut it in half, remove all the seeds, core, and stalk. Cut the pulp into quarters, which we add to the blender with the onion;
3. Rinse the cilantro thoroughly with tap water and let dry. After this, we tear off all the leaves and add them to the vegetables in a blender;
4. We do the same with dill;
5. Add tomato paste, coriander, olive oil and ground peppers to the other ingredients, grind everything thoroughly with a blender, then add salt and taste. If everything suits you, pour it into a bowl to let it brew. If not, add a little more salt. Ready!

Eastern shawarma has firmly established itself on the list of simple and tasty culinary dishes for gourmets from different countries. This type of fast food is loved by adults and children, so it is not surprising that it is sold at every turn. However, these filled envelopes will only be healthy and useful if you make them yourself and also prepare an amazing shawarma sauce according to one of your favorite recipes.

Garlic sauce for shawarma (shawarma): option No. 1

Ingredients: - 2 tbsp. l. sour cream, kefir (yogurt, fermented baked milk) and mayonnaise; - 5 cloves of garlic; - 1/3 tsp. a mixture of three ground peppers (white, green and black); - 1/3 tsp. khmeli-suneli; - 20 g cilantro.

Grate the peeled garlic on a fine grater. Mix it with sour cream, kefir and mayonnaise until smooth. Add spices and chopped herbs to the sauce, stir thoroughly and let stand in the cold for a while.

Garlic sauce for shawarma: option No. 2

Ingredients: - 2 chicken eggs; - 3 cloves of garlic; - a pinch of ground red and black pepper; - 3 tbsp. l. kefir; - 1 tsp. table mustard; - 0.5 tsp. salt; - 2 tbsp. l. vegetable oil.

Crush the garlic, remembering to remove the skins. Beat the eggs into a stiff foam with a broom or mixer, gradually adding mustard, kefir, salt and pepper. Then pour vegetable oil into the resulting mass in a thin stream, without stopping whipping. Store shawarma sauce in the refrigerator.

White sauce for shawarma “Tzatziki”

Ingredients: - 1 small cucumber; - 1 clove of garlic; - 150 ml natural yoghurt; - 2 tsp. lemon juice; - a pinch of ground black pepper; - 1/3 tsp. salt.

Peel the cucumber, remove any too hard seeds and very finely chop the remaining pulp. Remove the skins from the garlic and crush it in a special press. Combine both ingredients in one bowl, pour over yogurt and lemon juice, season with pepper and salt and mix everything well. Place the white sauce on a refrigerator shelf while you prepare the shawarma.

Spicy tomato sauce for shawarma

Ingredients: - 2 medium tomatoes; - 3 tbsp. l. tomato paste; - 1 tsp. spicy adjika; - 2 tbsp. l. olive or vegetable oil; - 1 tbsp. l. lemon juice; - 20 g cilantro or parsley.

Remove the skins from the tomatoes using any method, for example, by scalding them with boiling water. Chop the red pulp into small pieces. Cut off the stems of cilantro or parsley and chop the greens. The ideal proportion for this sauce is 0.5 tbsp. chopped tomatoes and 2 tbsp. l. chopped greens. Place all the prepared ingredients, as well as adjika, tomato paste, olive or vegetable oil and lemon juice in a blender or mixer bowl, prepare the puree and refrigerate for at least an hour.

Shawarma sauce– this is the feature that makes oriental shawarma juicy and tasty.

The essence of shawarma, as shawarma is sometimes called, is that a finely chopped filling of meat and vegetables is placed on a sheet of pita bread, poured over with sauce and wrapped with the free part of the same sheet.

It is clear that with such requirements, shawarma can have hundreds of options - depending on the types of meat and chopped vegetables. But most of all, the shawarma sauce changes the taste of the dish. Every little detail is important in them - the base product, spices, herbs. At the same time, the famous mixture of ketchup plus mayonnaise is primitivism, turning shawarma into high-calorie fast food with a monotonous taste.

Try making shawarma healthy and low in calories by making shawarma sauce at home. At the same time, its taste will only benefit, because it will contain only natural ingredients.

Homemade shawarma sauce. Secrets and features of cooking:

• the products that are used both for the shawarma itself and for its sauce must be impeccably fresh. This is the key to success.
• Chopped herbs and vegetables will help increase the thickness of the sauce without additional calories. The more there are, the thicker the sauce.
• introducing spices into a sauce can completely change its taste, for example, adding spiciness to pepper.
• The sauce should not be too thick or too thin. The consistency should be soft and homogeneous, without lumps.
• The richness of the taste will be maximum if the sauce is left alone for 20 minutes after cooking. Having fully revealed its taste (after brewing), the shawarma sauce will highlight the taste of the dish even more clearly.
• You need to add salt to the sauce at the end of cooking and only after you have tasted it and make sure that additional salt is really needed.
• spices, herbs and garlic will add even more flavor to the sauce if they are lightly crushed with a pestle before adding to it.
• The sauce will acquire a brighter color due to paprika, herbs or curry.
• The sauce is suitable not only for flavoring shawarma. It can be seasoned with meat dishes or salads, served with crackers or snacks, and if there is any leftover, it can be frozen and later (after defrosting) used as a marinade for meat before baking or frying.
• If the recipe contains mayonnaise, then try making it yourself. Shawarma with homemade mayonnaise sauce is simply delicious.
• excellent additions to the sauce are: curry, suneli hops, cumin, coriander, parsley (including dried), dill and onions, basil leaves, cilantro, cucumbers (fresh or pickled), as well as fried and ground seeds with butter sesame

Classic shawarma sauce

Prepare:

• 100 gr. unsweetened yoghurt or fermented baked milk
• 100 gr. any mayonnaise (Provencal, Makheev, etc.)
• 1 lemon slice
• 2-3 garlic cloves
• a pinch of sugar, salt, spices (optional)

You need to prepare it like this:

1. Combine fermented baked milk with sour cream and mayonnaise, grind until smooth.
2. Squeeze the juice out of a lemon mug and rub it into the base mixture.
3. Puree the garlic and stir into the mixture.
4. Grind the spices in a mortar with salt and sugar and add to the sauce.
5. Beat the resulting mass with a blender or mixer, let it brew in the refrigerator for 18-20 minutes.

Shawarma sauce like in stalls

This universal product will make any shawarma juicy. Usually this is what cooks prepare in stalls.

Prepare:

• 100 gr. any mayonnaise (preferably fatty)
• 100 gr. sour cream 20-25% fat
• 1 garlic clove
• pinch of ground black pepper
• salt, herbs, spices - if necessary

You need to prepare it like this:

Combine all ingredients and grind the sauce until smooth, add herbs and your favorite spices if desired.

This is a natural, but quite spicy sauce. It is especially good for chicken shawarma.

Prepare:

• 1 tbsp. kefir
• 4 yolks
• 100 ml vegetable oil
• 2 tsp mustard paste
• 4-5 garlic cloves
• 1 tsp salt
• 0.5 tsp ground pepper (black)
• pinch of red pepper
• 1-2 sprigs of parsley

You need to prepare it like this:

1. Combine the yolks, kefir, mustard, salt and pepper, beat.
2. Without stopping whipping, add a spoonful of butter and garlic passed through a garlic press.
3. Place in the refrigerator for 40-60 minutes, add finely chopped herbs.

Shawarma sauce with garlic and sour cream

This sauce is somewhat milder than the previous one - dairy products make the spiciness of garlic and peppers gentle and not scalding. If desired, kefir in the recipe can be replaced with liquid sour cream.

Prepare:

• 100 gr. kefir (not low fat)
• 100 gr. sour cream 20-25% fat
• 2-4 garlic cloves
• a pinch each of curry, red and black pepper
• salt and chopped herbs

You need to prepare it like this:

1. Grind the garlic, spices and salt into a puree.
2. Mix garlic gruel with kefir, sour cream and herbs.
3. Place in the refrigerator for 30-35 minutes.

This cucumber sauce is very fresh and smooth. It is good not only with shawarma, but also with new potatoes, vegetables, as well as fish and shish kebab.

Prepare:

• 100 gr. sour cream 20-25% fat
• 100 gr. mayonnaise (can be replaced with sour cream)
• 1 large cucumber
• 20 ml lemon juice (optional)
• 1-2 garlic cloves
• a pinch of paprika, cumin if desired
• salt and chopped parsley, if desired - cilantro and onion feathers

You need to prepare it like this:

1. Grate the cucumber (on a coarse grater), peeling and removing seeds if desired.
2. Combine mayonnaise and sour cream. If the composition is thick enough, then you should not squeeze the juice from the cucumber mass; if it is liquid, then lightly squeeze the cucumber mixture and add it to the composition.
3. Puree the garlic and add it to the sauce along with spices and herbs. Don't just stir the sauce, but whisk it.
4. Add lemon juice at the very end of cooking and beat again.

An ideal replacement for ketchup in shawarma is tomato sauce. It contains few calories and has a bright sweetish taste with a slight pepper. The sauce can be made with or without heat treatment. But it is stored for a short time - no more than 4-5 hours (in the refrigerator).

Prepare:

• 200 gr. tomato juice with pulp (or 50 g of tomato paste and 150 g of tomato)
• 1 onion
• 1 bell pepper
• 2 tbsp. vegetable oil
• 2-3 garlic cloves
• a generous pinch each of salt, sugar, coriander, black and red pepper
• chopped bunch of basil, parsley, cilantro

You need to prepare it like this:

Sauce without heat treatment:

1. Use a blender to puree the onion, bell pepper, tomato and tomato paste (or juice).
2. Add mashed garlic, salt and sugar, spices, herbs, oil, and finally lemon juice.
3. Leave for 15 minutes.

Heat-treated sauce:

1. Chop the onion and brown it in oil.
2. Add tomato juice or small pieces of tomato mixed with tomato paste, as well as sugar, salt, and spices to the golden and soft onions. Simmer the mixture until slightly thickened and cool.
3. Pour the sauce into a blender cup, add the bell pepper pieces and chop.
4. Add chopped herbs, stir, leave in the refrigerator for 10-12 minutes.

Peanut sauce for shawarma

This richly flavored sauce is the perfect complement to chicken shawarma. Fans of Georgian cuisine will especially like it.

Prepare:

• 2 garlic cloves
• 50 gr. finely ground walnuts
• 150 gr. sour cream 20-25% fat
• 1 tsp each soy sauce and lemon juice
• a pinch of hops-suneli and salt
• a bunch of finely chopped cilantro (or parsley)

You need to prepare it like this:

1. Mix crushed nuts with garlic pressed through a garlic press, lemon juice and soy sauce.
2. Chopped greens should be sprinkled with salt and hops-suneli, and lightly ground.
3. Combine both masses, stir in sour cream, leave for half an hour.

Yogurt shawarma sauce

This Mediterranean sauce is suitable for those who count every calorie; it is not for nothing that it is considered dietary. For those who are afraid of shawarma, advice - just season the vegetable salad with the sauce - it’s delicious!

Prepare:

• 100 ml white unsweetened yoghurt (low fat)
• 1 tbsp. juice squeezed from lemon
• 1 tsp mustard paste
• a pinch of ground mixture of peppers, oregano, coriander

You need to prepare it like this:

1. Mix spices, mustard and juice squeezed from lemon.
2. Mix the resulting mixture into yogurt and leave for 50-60 minutes.

Sauces based on cream are especially tender. Catch the recipes!

Creamy sauce with cheese

Prepare:

• 100 ml cream
• 50 gr. any cheese
• 1 garlic clove
• 1 tsp mustard paste
• a pinch of any spices and salt

You need to prepare it like this:

1. Pass the garlic through a garlic press, mix with cream, mustard, salt and your favorite spices (paprika, curry, etc.).
2. Combine the creamy mixture with pieces of soft or grated hard cheese.

Creamy sauce with sesame seeds

Prepare:

• 50 gr. mayonnaise (can be homemade)
• 150 ml cream
• 15 gr. sesame seeds
• 1 tbsp. juice squeezed from lemon
• 1 tsp mustard paste
• a pinch of any spices (optional without them) and salt

You need to prepare it like this:

1. Grind mayonnaise and cream, add mustard paste, lemon juice and salt.
2. Dry the sesame seeds in a dry frying pan, lightly crush them with a pestle and add them to the sauce.

But this is not all the sauces that can be used to season shawarma. Try using Spanish hot sauces - or brava - for this purpose. They are hot, like Spain itself!

Alioli sauce for shawarma

Prepare:

• 1 chicken egg or 2-3 quail eggs
• 1-2 garlic cloves
• 200 – 250 gr. vegetable oil
• pinch of salt

You need to prepare it like this:

1. Chop the garlic and place it in a glass of a blender, beat in an egg, add salt and lower the submerged blender into the glass.
2. Cover the yolk with the blender impeller, turn it on and start adding oil (preferably olive oil). The egg will emulsify the oil, turning it into garlic mayonnaise.

Shawarma sauce Salsa brava

Prepare:

• 1 white onion
• 2-3 garlic cloves
• 200 ml crushed tomatoes
• 1-2 dessert spoons of dark wine vinegar (or balisamic, in extreme cases - apple)
• vegetable oil for frying
• a pinch of salt, sugar, spices if desired
• fresh or dry red pepper (hot)

You need to prepare it like this:

1. Fry onion cubes, chopped garlic and chili in oil (adjust the amount to taste)
2. Add grated tomatoes to the browned onions and simmer until thickened.
3. Add vinegar (note that table vinegar cannot be added!), mix and take a sample.

We begin to correct the taste by tasting and adding sugar, salt, and spices.