Shawarma is a very satisfying and at the same time simple dish that belongs to the snack category. A set of products necessary for cooking can be bought at any supermarket.
In many ways, the unique taste of this dish is given by a special sauce. It is the fragrant dressing that determines what properties the shawarma will have: sweetish, spicy or with a special delicate taste.
Classic recipe
Cooking at home:
- Mix sour cream, mayonnaise and kefir;
- Peel and rub the garlic on a fine grater. Then crush with a garlic press;
- Mix everything thoroughly, add spices. Then let it brew for about an hour.
Shawarma garlic sauce
If you prefer a spicy dish, then ideal option there will be garlic sauce. The following products are needed for cooking:
- 4 tbsp. spoons of kefir;
- 4 tbsp. spoons of sour cream;
- 7 medium garlic cloves;
- 4 tbsp. spoons of mayonnaise;
- Salt, spices to taste.
The preparation time for this sauce is the same as in classic version, about 20 minutes. The calorie content is slightly lower - about 305 calories per 100 grams.
How to make garlic shawarma sauce:
The sauce is ready!
Option with tomatoes
Do not confuse this dressing 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 spoons 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.
Cooking:
- Cut onion, tomato;
- We pass the onion in a pan, add the chopped tomato, heat for about a minute;
- We spread the mass in a blender, add pepper, tomato paste, salt, spices;
- Grind, taste. If necessary, add a little more salt, 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, delicate taste. Suitable for those who do not like excessive spiciness in dishes. For the white sauce you will need the following ingredients:
- 1 small cucumber;
- 4 tbsp. spoons of sour cream;
- 3 medium garlic cloves;
- Salt, seasonings to taste.
Preparation time - no more than 20-30 minutes. This dressing is considered low-calorie and is perfect for people who watch their figure. 100 grams of white shawarma sauce contains no more than 135 calories.
Recipe for cooking at home:
- Grate the cucumber;
- Crush garlic cloves;
- While the cucumber does not begin to allocate its juice, add sour cream, garlic, spices, salt;
- Stir the mixture thoroughly or beat in a blender.
Spicy "Arabic"
A feature of this dressing is the addition of pickled cucumber, which adds piquancy to the shawarma.
The following ingredients are required for cooking:
- 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. The calorie content will be 217 calories.
Cooking:
- Rub and chop the garlic;
- Mix sour cream, garlic, onion, salt and spices;
- Leave for at least 30 minutes.
Spicy "Tehran"
One of the most unusual shawarma sauces is Tehran with eggs. In addition, it has slight differences in preparation relative to all of the above dressings.
Ingredients:
- 2 eggs;
- 3 cloves of garlic;
- 3 art. tablespoons of vegetable oil;
- 3 art. spoons of kefir;
- Salt, seasonings to taste.
Calorie content is 227 calories, it takes an average of 20 minutes to prepare.
Cooking:
- Grind the garlic;
- In a blender, mix eggs, garlic, spices, salt;
- Slowly pour vegetable oil into the resulting mass in a thin stream;
- Immediately before use, add kefir to the mixture. Without kefir, store in the refrigerator.
- To make the sauce look even more appetizing after mixing all the ingredients, you can add fresh chopped herbs;
- Spices are the main ingredients in creating taste. Herbs such as coriander, parsley, curry, ground pepper are perfect;
- Can be added to sour cream dressings lemon juice. It will help diversify the flavor.
If all the points of the recipes are followed, wonderful dressings are obtained that will add spice to the shawarma. In addition, most of the above sauces can be used with many other treats. For instance, sour cream sauce perfect for boiled meat, vegetables, and white dressing will be a great addition to baked potatoes.
Easy to prepare and very tasty dish, which, without hesitation, can be classified as a quick meal. Cooking shawarma at home is not at all difficult. The necessary products for it can be bought in almost any store. But still, you will never get a real shawarma if you do not prepare a special sauce for it. It is he who gives this dish a piquant and unique shade. Sauces for shawarma are different: spicy, sweet, tender, based on mayonnaise or tomato paste. Let's take a closer look at the recipes for making shawarma sauce with you.
shawarma garlic sauce recipe
Ingredients:
- sour cream - 4 tbsp. spoons;
- kefir - 4 tbsp. spoons;
- garlic - 7 cloves;
- mayonnaise - 4 tbsp. spoons;
- black and red ground peppers - to taste;
- curry, coriander, dried herbs - optional.
Cooking
How to make shawarma sauce? We clean the garlic and rub it on a fine grater, or pass it through a press. Next, add dry herbs to it, spices to taste, mayonnaise, kefir and sour cream. Mix everything thoroughly, beat lightly and leave for 30 minutes to brew. After the time has passed, the garlic shawarma sauce is ready.
Shawarma Tomato Sauce
Ingredients:
- onion - 1 pc.;
- tomato paste - 1 tbsp. a spoon;
- tomato - 0.5 pcs.;
- olive oil- 2 tbsp. spoons;
- salt, pepper - to taste;
- ground coriander - 1 teaspoon;
- dill, cilantro - optional;
- lemon juice - 1 teaspoon;
- bell pepper- 1 PC.
Cooking
Wash all vegetables, peel and finely chop. Add tomato paste, olive oil, lemon juice to them and mix thoroughly. Next, grind everything with a blender until smooth, season with spices, herbs and serve.
Sauce for homemade shawarma
Ingredients:
- egg - 2 pcs.;
- salt - 2 tbsp. spoons;
- vegetable oil;
- kefir - 300 ml;
- garlic - 3 cloves;
- ground black and red pepper - to taste.
Cooking
We put eggs, salt, garlic, black and red pepper in a blender and grind until smooth. In the resulting mass in a thin stream, slowly pour in vegetable oil and mix. Then add kefir to the resulting mixture. The consistency of the sauce should not be too thick or liquid - so that it is convenient to spread it on pita bread.
Real shawarma sauce
Ingredients:
- ryazhenka - 200 ml;
- sour cream - 200 ml;
- mayonnaise - 200 ml;
- lemon - 0.5 pcs.;
- garlic - 3 cloves;
- salt, sugar, black pepper - to taste.
Cooking
In a deep bowl, mix ryazhenka, mayonnaise and sour cream until smooth. Then add salt, sugar to taste and mix everything thoroughly again.
My lemon, cut it in half, and half again into 2 parts. Now we take a quarter of a lemon and squeeze the juice out of it into a bowl with sauce.
We peel the garlic cloves from the husk and pass them through a press, or chop with a knife. Be careful not to overdo it, otherwise your sauce will turn out too spicy. Then we put the seasonings, mix and let the sauce brew for 2-3 hours.
Ingredients:
Cooking
So, to prepare the sauce for shawarma, we take a cucumber, wash it, dry it and rub it on a medium grater. Then mix it with sour cream, add salt, pepper, squeezed garlic to taste. Beat the resulting mass a little with a fork or whisk, sprinkle with finely chopped herbs if desired and serve with shawarma. This sauce is also perfect for any kind of meat, potatoes and vegetables.
It will pleasantly surprise you with its taste with any of the above sauces. Bon appetit and new culinary achievements!
Hello everyone! If you are looking for something special, delicious recipe cooking shawarma at home, then our article is for you.
Many tasty and healthy dishes came to Russia, came from Eastern and Arab countries and one of the many recipes is shawarma. Surely many have learned about the existence of this amazing delicious dish, with the massive appearance on the streets of your city of kiosks and cafes that sell ready-made shawarma.
The so-called "shawarma" is very popular due to the fact that it can be a quick and satisfying snack. And the most convenient thing is that it is not necessary to buy it in stalls and kiosks, but you can cook it at home, with little time and money. Especially when vegetables are in season!
Shawarma is a quick dish with hot meat filling and vegetables wrapped in pita bread. It is considered a fast food dish, but by preparing shawarma at home, you can make sure that it turns out not only satisfying and tasty, but also healthy.
Shawarma exists in several forms, and homemade shawarma is also prepared quickly and does not require a lot of time. In addition, the filling can be changed at your own discretion. Usually shawarma is made from lamb, chicken, veal, or in non-Muslim countries from pork. The meat is fried vertically on the grill and as it is fried, it is cut off and used for the filling. In addition to meat, vegetables (and sometimes fish and fruits), cucumbers (fresh, salted or pickled), tomatoes, carrots (either in Korean or just fresh), potatoes, cabbage, onions are used, and all this is seasoned with different sauces.
Ingredients:
- cabbage - 150 gr;
- carrots - 1 pc;
- meat (beef) 300-400 gr;
- onion - 1 pc;
- parsley - 50 gr;
- not a lot of mayonnaise and ketchup;
- salt, pepper - to taste;
- vegetable oil - 3-4 tbsp;
Sauce Ingredients:
- sour cream - 150 gr;
- garlic 1-2 cloves;
- dill, parsley - 30 gr each;
- salt and pepper - to taste;
Lavash can be baked by yourself. Also at home with minimal time. And if on hastily, then it’s easier, of course, to buy ready-made in the store. The main thing is to see that it is not burnt and not torn. Since when you wrap it, there is a chance that the sauce will leak through cracks or overdried pita bread.
Lavash Ingredients:
- flour - 1 cup:
- egg - 1 pc;
- not much milk or water;
Shawarma cooked at home
1. Pour flour into a bowl, add salt. And in the middle, make a hole and pour in the egg, mix the flour with the egg and gradually pour milk or water and mix. Knead the dough in a cup, then put it on the table and continue to knead. When the dough is ready, let it rest for 20-25 minutes and cover it with a towel
2. Divide the finished dough into several circles and roll out each piece by 2 mm. Bake in a dry, oil-free skillet for 1-2 minutes on each side.
3. For the filling, cut the meat into slices and fry it in a pan in vegetable oil.
4. Finely chop the onion into half rings, cut the cucumbers into thin strips, grate the carrots for Korean carrots and cut the cabbage into thin strips.
5. Making the sauce. Mix sour cream with chopped garlic and dill, salt and pepper to taste.
6. Lay the baked pita bread on the table and spread with sauce, put the filling on top of the sauce and sprinkle with parsley. And add a little mayonnaise and ketchup. Wrap the shawarma as in the photo
Bon Appetit!
Recipe 1. Cooking chicken shawarma (a simple classic recipe)
Ingredients:
- chicken fillet (breast) - 300 gr;
- fresh cabbage - 1/6 head;
- pickled cucumbers 2-3 pcs;
- sour cream butter;
Cooking: 
- Cut the chicken fillet into small pieces and fry in butter.
2. Chop the cabbage into strips, squeeze it with your hands and salt.
3. Peel the pickled cucumbers and cut into strips.
4. We lay out the pita bread on the table and begin to lay out the filling, first put a layer of cabbage, then put a layer of meat.
Pour sour cream on top and put a layer of pickled cucumbers on sour cream.
5. We wrap the shawarma, turning the ends of the pita bread inside.
6. Put the wrapped shawarma in a pan and heat it up, press the shawarma in turn so that it becomes a little flat, do this on both sides.
Bon Appetit!
Recipe 2. How to cook shawarma (shawarma) at home with sausage
Shaurma, shavern, shavarma - as soon as they do not call this dish. It would seem that the most common combination of pita bread, meat and vegetables, but how delicious!
This shawarma is cooked in thin Armenian lavash, which you can buy in the store and easily cook with your own hands. As a rule, it is cooked with meat, but the meat can also be replaced with boiled or smoked sausage.
Ingredients:
- thin pita bread - 1 pc;
- two processed cheeses;
- 100 gr watercress;
- 100 gr boiled or smoked sausage;
- fresh tomato;
- 100 gr ketchup;
- fresh cucumber;
- a pod of bell pepper;
- 100 gr of mayonnaise;
Cooking:
Spread a sheet of pita bread on the table. Combine ketchup with mayonnaise and grease pita bread.
Rinse the lettuce leaves, wipe with a paper towel and put in the center of the pita bread.
Rinse the tomato and cucumber and cut into small pieces in the form of straws, and put a layer on the lettuce leaves.
Remove the tripod and seeds from the bell pepper, cut into thin strips, put on a layer of tomatoes and cucumbers.
Cut the sausage into strips and put a layer on the pepper.
Grate the cheese on a coarse grater and put a layer on the sausage.
Wrap pita bread, put in a pan and fry on both sides until golden brown.
Recipe 3. How to cook shawarma at home in pita bread with pork
Sauce Ingredients:
- a few cloves of garlic;
- greens dill and parsley;
- mayonnaise;
Cooking:
Squeeze the garlic into a cup, add finely chopped greens, pour everything with mayonnaise and mix.
Ingredients:
- lavash - 1 pc;
- pork meat - 300 gr;
- Chinese cabbage;
- fresh cucumber;
- fresh tomato;
- cheese;
- mayonnaise;
- a few cloves of garlic;
- greens dill and parsley;
- vegetable oil;
Cooking:
1. Cut the pork meat into small pieces and fry in a pan without vegetable oil, fry for 5-7 minutes, stirring constantly. So you can simulate the effect of vertical frying meat. Mix the fried meat with the prepared sauce.
Do not add any spices to the meat, everything that will be needed in the sauce.
2. While the meat is saturated, chop the Beijing cabbage into strips, grate cheese and cucumber, cut the tomato.
4. Wrap the shawarma and fry on a hot frying pan without oil on both sides. Do not fry, just reheat!
Bon Appetit.
Recipe 4. Cooking shawarma without chicken (step by step recipe with photo)
Sauce Ingredients:
- garlic;
- mayonnaise - 6 tbsp;
- ketchup - 6 tbsp;
Mix ketchup and mayonnaise, put finely chopped garlic in mixed ketchup and mayonnaise.
Shawarma Filling Ingredients:
- pita bread - 2 pcs;
- hard cheese or suluguni - 200 gr;
- fresh white cabbage - 100 gr;
- Korean carrots-100 gr;
- onion - 1 pc;
- fresh tomatoes;
- fresh cucumbers;
- ketchup;
- parsley and dill;
Cooking:
1. Spread a sheet of pita bread on the table and spread with ketchup.
2. Grate the cheese on a coarse grater or cut into cubes.
3. Pour over the sauce not much.
4. Chop the cabbage into strips, salt and rinse with your hands (to give juice), put a layer on top of the cheese.
5. Put a layer of Korean-style carrots on a layer of cabbage.
6. Cut the cucumber not too finely, put a layer on the carrots. Cut the onion into half rings and put on the cucumber.
7. Cut the tomato into small pieces.
8. Wrap the shawarma and fry it in a dry frying pan so that the cheese melts. And all the delicious shawarma is ready to eat.
Bon Appetit!
Recipe 5. A simple duck shawarma recipe (instead of chicken)
Ingredients:
- duck meat (boiled) - 200 gr;
- champignons - 200 gr;
- sour cream - 2 tbsp;
- butter - 50 gr;
- greens - 4 branches;
- fresh or salted cucumber - 1 pc;
- Korean carrots - 50 gr;
- mayonnaise - 2 tbsp;
- ketchup - 2 tbsp;
- pita bread - 2 pcs;
- vegetable oil for frying;
Cooking:
1. Boil duck meat in advance in salted water, with bay leaf.
2. Rinse the champignon mushrooms and cut into thin strips, put salt on the pan and cover with a lid, when the mushrooms give juice, remove the lid and fry until all the liquid has evaporated, add sour cream and chopped greens. Simmer for two minutes.
3. Cut the cucumber into slices and place next to the finished Korean carrots.
4. We take one part, pour mayonnaise, ketchup and distribute over the entire surface of the pita bread. We put the filling on the pita bread: fried duck meat, mushrooms, Korean carrot, cucumbers.
5. Wrap the shawarma and put it in a plate on a lettuce leaf.
Bon Appetit!
Real shawarma sauces like in stalls (5 sauces)
At the moment, there are a huge number of sauces and each cook has his own special sauce recipe. Someone adds their own special ingredient to the sauce for piquancy of taste - parsley, dill or basil and many other herbs.
Classic shawarma sauce recipe
Ingredients:
- sour cream - 100 gr;
- kefir - 100 gr;
- mayonnaise - 100 gr;
- garlic - 1 clove;
- black pepper - a pinch;
- red pepper (to taste);
- salt;
Cooking:
- Mix sour cream, kefir and mayonnaise, mix thoroughly. And add crushed garlic, salt and pepper to taste.
- Let the sauce brew for 15 minutes.
- According to your own taste, add greens (parsley and dill) to the sauce.
Sauce by classic recipe goes very well with any kind of shawarma.
Recipe 1. Sauce without mayonnaise (spicy garlic)
Ingredients:
- kefir - 1 glass;
- egg yolks - 4 pcs;
- mustard - 2 tsp;
- garlic - 1 head;
- vegetable oil - 1/2 cup;
- salt - 1 tsp;
- black pepper - 1/2 tsp;
- red pepper - on the tip of a knife;
- parsley - 1-2 branches;
Cooking:
- Beat the yolks with mustard and kefir, add salt, pepper and mix everything thoroughly.
- Continuing to beat, add vegetable oil in a thin stream. Add finely chopped or crushed garlic.
- Leave the sauce in the refrigerator for 60 minutes. Before use, add finely chopped dill.
This sauce is served with chicken or beef shawarma.
Sauce 2. With mayonnaise (classic + suneli hops)
Ingredients:
- fermented baked milk;
- sour cream;
- mayonnaise;
- lemon;
- garlic;
- hops - suneli;
- black pepper;
- sugar;
- salt;
Cooking:
- Mix the three main ingredients of the sauce, pour the ryazhenka into a deep plate, put sour cream and mayonnaise into the ryazhenka. Mix everything thoroughly.
- Put 1 tablespoon of salt and the same amount of sugar.
- Squeeze 1/4 lemon into sauce.
- Squeeze 8-10 cloves of garlic and put in the sauce, mix everything thoroughly.
- Add 1/2 tablespoon of khmeli-suneli seasoning and the same amount of black pepper.
Khmeli-suneli seasoning is well suited for meat and fish, it is used in Georgian cuisine.
Sauce 3. Sour cream sauce
Ingredients:
- fresh sour cream - 100 gr;
- mayonnaise - 2 tbsp;
- garlic - 3 cloves;
- basil - 1 tsp;
- salt and pepper to taste;
Cooking:
- Pour sour cream into a deep bowl, mix with mayonnaise and squeeze garlic.
- Salt and pepper and add the basil and finely chopped greens.
Sauce 4. Garlic-yogurt
Ingredients:
- 1 cup unsweetened yogurt
- 1/2 head of garlic;
- 5 tbsp olive oil;
Cooking:
Peel the garlic and crush, beat with a blender with yogurt, then add butter and beat again. Salt and add herbs to taste.
Sauce 5. Red tomato shawarma sauce
Ingredients:
- tomato juice- 1 glass;
- tomato paste - 3 tbsp;
- onion - 1 pc;
- bell pepper - 1 pc;
- fresh tomato - 1 pc;
- olive oil - 2 tbsp;
- garlic 3-4 cloves;
- basil, cilantro;
- lemon juice - 1 tbsp;
- black pepper - 1/2 tsp;
- coriander - 1/2 tsp;
- salt to your own taste;
Cooking:
- Peel the onion, remove the seeds and stem from the bell pepper. Scald the tomato with boiling water and remove the skin. Add tomato paste, chop vegetables with a blender into gruel.
- Add chopped vegetables to tomato juice. Squeeze the garlic and add seasonings, finely chopped herbs, salt and olive oil.
This sauce can be used for both shawarma and meat.
How to properly wrap shawarma. Learn to roll fast!
Watch from 1 minute 50 seconds…
Another wrapping option is the fastest! (Try repeating...)
Secrets of delicious shawarma
One of the secrets of a delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be aged in a mixture of Arabic spices before frying, according to one oriental chef.
If the meat is dry, moisten it with orange juice during cooking or add a little oil or fat tail fat to the pan during frying. The meat acquires a delicate taste and spicy aroma.
For the sauce, grind the greens along with garlic and spices, and then mix these ingredients with the base. The sauce will be delicious and flavorful. If you want the sauce not to be pale, add bright paprika, curry and herbs to it. It will turn out very tasty and festive dressing!
Never heat shawarma in microwave oven because the pita bread in it will become limp and lose its head start and taste. Ready shawarma can be additionally smeared on top with sauce for juiciness and piquancy.
There are many sauces for shawarma, and with mayonnaise - the largest number. But not everyone eats mayonnaise, everyone has their own reasons, someone does not like it, and someone takes care of their health. I already suggested one, I want to introduce another one - it is based on sour cream and cheese.
To prepare shawarma sauce without mayonnaise, we will prepare the products according to the list.
Wash the parsley and dill, pat dry with a paper towel and chop finely. Grate the cheese on a fine grater. Squeeze the garlic through a press.
Combine sour cream, herbs, garlic and cheese in a bowl. Salt and pepper to taste. Let's mix. Let's add some kefir. Kefir is needed in order to bring the sauce to the desired consistency. If the sour cream is oily and thick, then more kefir will be needed. In principle, kefir can be replaced with yogurt, but I'm not a particular fan of this product, I like kefir more!
Mix thoroughly. Shawarma sauce without mayonnaise is ready! We add it when baking shawarma on the grill or in the oven, the cheese will melt, and it will be very tasty.
To cook shawarma with one ketchup or mayonnaise, you won’t get off.
Of course, they also taste delicious. But real shawarma requires a sauce, and one that complements not only meat, but also vegetables.
One that will emphasize the taste of lavash, add spice and make an unusual dish out of primitive products.
Here are the recipes for the best shawarma sauces for every taste.
Shawarma Sauces - General Cooking Principles
The sauce is usually smeared with pita bread or the filling is seasoned. This gives not only taste, but also juiciness, softness to products. Any shawarma sauce consists of the main product and additions. The amount of the base is usually several times higher than the other ingredients. The consistency and color of the mass largely depends on it.
What ingredients are used as a base:
Mayonnaise;
Sour cream, cream;
Kefir, yogurt, fermented baked milk;
Ketchup, tomato sauces.
These ingredients may be used singly or together. Usually they do not require any processing and simply mix with each other. Combinations and proportions can be very diverse depending on the recipe and taste preferences.
What complements the base:
Nuts, seeds;
These ingredients require grinding and sometimes heat treatment. All components of the base and additions must be of high quality, otherwise, after mixing, the sauce will deteriorate very quickly and the product can be poisoned.
Recipe 1: Garlic Shawarma Sauce on Sour Cream
Gives an unusual aroma and light sharpness. It is prepared on the basis of sour cream, the fat content can be any, but it is advisable to use a thick product so that the auxiliary ingredients are evenly distributed and do not settle to the bottom.
Ingredients
100 grams of sour cream;
4 tablespoons of kefir;
4 cloves of garlic;
1 tsp curry;
A mixture of peppers;
Fresh or dried herbs.
Cooking
1. We clean the garlic, run it through a press or rub it on a fine grater.
2. Add salt, peppers and curry to the garlic, rub well, it is more convenient to do this with a pestle.
3. Add kefir, stir.
4. We introduce sour cream and any greens, let the shawarma sauce brew for half an hour. It is stored no more than 2 days and only in the refrigerator, the container must be tightly closed.
Recipe 2: Tomato Shawarma Sauce
The taste of tomato sauce for shawarma cannot be compared with ordinary ketchup. And all thanks to the addition of fresh vegetables. Rich, sweetish-spicy taste is great for any filling.
Ingredients
2 spoons of tomato paste;
One tomato;
2 tablespoons of oil;
Red pepper (ground);
0.5 Bulgarian pepper;
Small bulb;
A little cilantro;
A spoonful of sugar.
Cooking
1. Cut the onion and sauté in a pan.
2. Add chopped tomato and heat for a minute. Pour the mixture into the blender bowl.
3. Add some red pepper, salt, sugar, tomato paste. We cut the bell pepper into pieces and also send it to the blender container.
4. Grind the sauce to a creamy consistency, taste it. Add more salt or spices if needed.
5. Finely chop the cilantro, combine with the sauce and you're done! The only downside to this sauce is its short shelf life. It must be used within 5 hours of preparation.
Recipe 3: Real Shawarma Sauce
Prepared on the basis of fermented milk products and mayonnaise. The consistency of this shawarma sauce is not very thick, but it should be. If you need a denser mass, then just add more greens.
Ingredients
100 grams of fermented baked milk or natural yogurt;
100 grams of mayonnaise;
100 grams of sour cream;
3 cloves of garlic;
0.5 lemon;
Dill fresh;
Salt, a little pepper as desired.
Cooking
1. Mix dairy products with mayonnaise.
2. Squeeze out the juice from the citrus and send it to the milk mass, making sure that the seeds do not get into it.
3. Finely chop the dill, add salt, chopped garlic and grind everything well so that as much as possible stands out essential oils.
4. Combine the milk mixture with aromatic herbs and you're done! You can store this creation for a day in the cold, but it is better to use immediately.
Recipe 4: Cucumber Shawarma Sauce
The peculiarity of this sauce is that it goes well not only with shawarma, but also with barbecue, various dishes of meat, poultry, fish, mushrooms and vegetables. So feel free to prepare it! The recipe is basic, not spicy. Optionally, you can add any pepper and other spices.
Ingredients
120 grams of mayonnaise;
80 grams of sour cream;
Parsley;
garlic clove;
20 grams of lemon juice;
A spoonful of paprika.
Cooking
1. Mix sour cream with salt and mayonnaise, add chopped garlic clove and lemon juice.
2. We wash the cucumber, wipe it, cut off the ends and three on a fine grater, send it to the total mass. If the seeds of the fetus are large, then they must be removed.
3. Add paprika and chopped parsley, mix. The sauce is not stored, as the cucumber releases juice. Preferably use on the same day.
Recipe 5: Appetizing Shawarma Sauce with Mayonnaise
For this sauce, you will need a good mayonnaise, preferably homemade and spicy chili ketchup. The mass turns out beautiful, Pink colour. If there is no spicy ketchup, then you can use regular sauce by adding red pepper to it.
Ingredients
100 grams of mayonnaise;
A spoonful of spicy ketchup;
A spoonful of soy sauce;
1 tsp wine or apple cider vinegar;
Basil branch.
Cooking
1. Finely chop the basil, mix with soy sauce and vinegar.
2. Add mayonnaise, ketchup and mix well. Ready! You can store this sauce in the refrigerator for up to two days. And if you do not put basil greens, then longer.
Recipe 6: Diet Shawarma Sauce
It is prepared on the basis of natural yogurt and is low-calorie. Perfect for chicken shawarma. But the peculiarity of this sauce is the addition of a certain set of spices.
Ingredients
100 grams of yogurt;
1 teaspoon of ready-made mustard;
2 spoons of lemon juice;
1/3 teaspoon of a mixture of peppers;
10 coriander seeds;
a pinch of oregano;
5 olives.
Cooking
1. Grind coriander, mix with yogurt.
2. Add mustard, lemon juice, pepper and oregano. Mix well. Instead of a mixture of peppers, you can use any one kind, but it turns out much tastier and more aromatic.
3. Finely chop the olives, add to the sauce and you're done! We put greens at will.
Recipe 7: Egg Shawarma Sauce
A savory version of shawarma sauce, which is cooked on raw yolks. Therefore, the eggs must be of high quality, preferably rustic. As for oil, it is better not to use pure olive oil, but to take its mixture with sunflower, so it turns out tastier.
Ingredients
8 tablespoons of oil;
150 grams of fatty kefir;
Ground black pepper;
Ground red pepper;
3 cloves of garlic;
A little bit of parsley.
Cooking
1. Separate the yolks. Proteins are not useful to us, use them for other dishes, for example, scrambled eggs or meringues. Place the yolks in a blender.
2. Add salt, ideally sea salt is used. Put the peeled garlic and other spices. We interrupt with a bender.
3. Pour in a thin stream of oil, without ceasing to beat.
4. Gently introduce kefir, then parsley. Greens can also be chopped or simply cut and added to a ready-made sauce. We evaluate the taste, if necessary, add more spices.
Recipe 8: Creamy Shawarma Sauce with Sesame
For this sauce, it is undesirable to use heavy cream, but liquid ones will not work either. The best option 15-20%. Mayonnaise is used as an additive, which, if desired, can be replaced with yogurt or sour cream.
Ingredients
150 grams of cream;
50 grams of mayonnaise;
A spoonful of mustard;
15 grams of sesame;
½ lemon.
Cooking
1. Mix the cream with mayonnaise.
2. Add mustard. You can use any, but it's better to take spicy sauce home cooking.
3. Squeeze the juice from half a lemon, send it to the total mass, salt.
4. Pour the sesame into the pan and lightly brown. Stir constantly so that the grains do not burn.
5. Mix the creamy mass with roasted sesame seeds and you're done!
Recipe 9: Creamy Cheese Shawarma Sauce
For this sauce, you can use absolutely any cheese: hard, creamy, processed and even sausage. And every time you get a new taste. The density of the mass also depends on the selected cheese. Cream can be used low-fat.
Ingredients
100 grams of cream;
50 grams of cheese;
A spoonful of mustard;
Any spices.
Cooking
1. Mix the cream with chopped garlic cloves. Their number is adjustable at our discretion. On average, 2 pieces are enough.
2. Put mustard, salt, stir. At the same stage, you can add any other spices: pepper, coriander, curry, paprika. It will be more difficult to mix with cheese.
3. If soft cheese is used, then simply add it to the total mass. If hard, then rub it finely first.
4. Mix the sauce, season with dill, you can use fresh or dried.
Recipe 10: Nut Shawarma Sauce with Sour Cream
Another fragrant sauce, which goes especially well with chicken shawarma. But it can also be used for any other. Walnuts must be dried in advance and ground in a coffee grinder or simply crushed in a mortar.
Ingredients
150 grams of sour cream;
2 cloves of garlic;
A spoonful of ground nuts;
A spoonful of soy sauce;
Lemon juice or vinegar to taste.
Cooking
1. Mix sour cream with soy sauce, salt and pepper.
2. Grind garlic, add to sour cream.
3. Finely chop the cilantro leaves, separating them from the branches, send them to the sauce.
4. Pour the walnuts, stir.
5. If the sour cream was sweet, then you can add lemon juice or apple cider vinegar. You can use regular parsley instead of cilantro.
The sauce will be more aromatic and taste better if the greens intended for the additive are ground in a bowl with the rest of the spices. Do the same with garlic. For the best return of taste, it must be cut as finely as possible and rubbed.
Don't like the color of the sauce? Add bright ingredients. It can be sweet paprika, fragrant curry spice, bright ketchup or just greens. The mass will acquire not only a new shade, but also a taste.
Leftover sauce? Do not throw away under any circumstances! It can be frozen directly in a plastic container, and then used for marinating meat, rubbing poultry before frying, and any other products.
Very often, mayonnaise-based sauces are fatty. Help fix the situation dairy products. Ryazhenka and natural yogurt will not make the mass liquid, but they will reduce the fat content. Along with them, do not forget to add more salt, herbs and other ingredients.
