Delicate sauce for shawarma. Shawarma sauce - savory, fresh and fragrant recipes for your table! Cooking a very tasty and fragrant sauce

In the modern rhythm 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 takes a little time to prepare it, and even the most unpretentious culinary specialist can make it. However, even to create such a simple treat, a little trick is required to make the dish special, signature, tastier and juicier. What's this? Of course, shawarma sauce!

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

Garlic sauce based on kefir and sour cream

This shawarma sauce is perfect for those who like spicier food, and also prefer white dressings to tomato ones. Ideal for "summer" shawarma - kefir-based sauce is lighter, more tender and slightly refreshes hot meat. A fast cooking saves a significant amount of time.

We will need:

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

Cooking:

We clean the garlic, then grind it with a grater, blender or press;
We combine sour cream with mayonnaise, add kefir, as well as spices, garlic and herbs. Salt, add pepper;
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 the addition of tomatoes and mayonnaise. A special accent is given to it by fresh cucumber and tender greens. Ideal for diet recipes.

We will need:

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

Cooking:

Wash a fresh cucumber thoroughly, peel off the skin with thin slices, and three pulp on a medium-sized grater;
We clean the garlic, then grind it in any way (on a grater, with a knife, in a blender, through a press). If desired, you can increase its amount in the recipe if you want to make the sauce spicier;
Wash the dill well, let it dry, then chop it smaller;
We collect our sauce for shawarma: Add grated cucumber to natural yogurt, add greens, then add garlic and season with crushed pepper and salt. We whisk everything together. You can serve immediately, but it is better to let it brew 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 dietary.

Sauce based on lemon, yogurt and potatoes

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

We will need:

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

Cooking:

Let's start by preparing the ingredients. Wash the garlic well, peel it. Then grind in any way (on a grater, press or in a blender);
Wash the lemon, then squeeze out the juice;
My potatoes, then cook until tender;
In a shallow bowl, combine half the vegetable oil with garlic and lemon juice, add the latter at your discretion;
Beat the mixture at medium speed of a blender or mixer until whitening, then pour in the remaining oil, beat again;
Now it's the turn of yogurt - add it to the mixture, and then beat everything until a thick consistency appears, you get something like mayonnaise;
Separately, grind boiled potatoes in mashed potatoes, add a few tablespoons to the sauce last. Salt and beat a little more;
We try the ready-made sauce for shawarma. If it turned out to be too sour or spicy, add a little more mashed potatoes, thereby regulating the taste;
After let stand 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

Shawarma Curry Sauce

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

We will need:

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

Cooking:

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

Turkish tomato sauce for shawarma

Another classic tomato sauce for meat in pita bread, especially loved in Turkey. As you probably already noticed, spicy dishes it is held in high esteem there, so we will use “hot” ingredients to prepare such a dressing.

We will need:

Onion - 2 heads;
Bulgarian sweet pepper - 1 pc.;
Ground black pepper - ½ tsp;
Red pepper powder - ½ tsp;
Tomato paste - 3 tablespoons;
Ground coriander - 1 tsp;
Olive oil - 2 tablespoons;
Fresh greens (cilantro and dill) - 0.5 bunch each;
Salt - to your taste.

Cooking:

Wash the onion thoroughly, peel it, then cut it into large slices, which we send to the blender bowl;
Wash the bell pepper thoroughly, cut it in half, remove all seeds, core, and also the stalk. Cut the pulp into quarters, which we add to the blender to the onion;
Rinse cilantro thoroughly with tap water and let dry. After that, we cut off all the leaves, add them to the vegetables in a blender;
We do the same with dill;
tomato paste, coriander, olive oil and add ground peppers to the rest of the ingredients, grind everything thoroughly with a blender, then salt and taste. If everything suits - pour into a bowl to infuse. If not, add a little more salt. Ready!

Sauce for shawarma- this is the feature that makes oriental shawarma juicy and tasty.

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

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 taste of the dish changes the shawarma sauce. Every little thing is important in them - the base product, spices, herbs. At the same time, the famous mixture of ketchup plus mayonnaise is a primitivism that turns shawarma into a high-calorie fast food with a monotonous taste.

Try making shawarma healthy and low-calorie 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:

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 thicken the sauce without adding calories. The more of them, the thicker the sauce.
the addition of spices to the composition of the sauce can completely change its taste, for example, give pepper a sharpness.
The sauce should not be too thick or too thin. The consistency should be soft and smooth, without lumps.
The saturation of 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 emphasize the taste of the dish even brighter.
you need to salt the sauce at the end of cooking and only after you have tasted it, make sure that additional salt is really needed in it.
spices, herbs and garlic will add even more flavor to the sauce if they are lightly rubbed with a pestle before being introduced into it.
the sauce will take on a brighter color due to paprika, herbs or curry.
the sauce is suitable not only for flavoring shawarma. They can be seasoned with meat dishes or salads, served with crackers or snacks, and if there is leftover, it can be frozen and later (after defrosting) used as a marinade for meat before baking or frying it.
if the recipe contains mayonnaise, then try to cook it yourself. Shawarma with sauce homemade mayonnaise simply amazing.
excellent additions to the sauce are: curry, suneli hops, zira, coriander, parsley (including dried), dill and onion feathers, basil leaves, cilantro, cucumbers (fresh or pickled), as well as seeds fried and pounded with butter sesame

Classic shawarma sauce

Prepare:

100 gr. unsweetened yogurt or ryazhenka
100 gr. any mayonnaise (Provencal, Maheev, etc.)
1 circle of lemon
2-3 garlic cloves
a pinch of sugar, salt, spices (optional)

You need to prepare like this:

Combine the yolks, kefir, mustard, salt and peppers, beat.
Without stopping whipping, add oil and garlic, passed through the garlic maker, in a spoonful.
Keep in the refrigerator for 40-60 minutes, add finely chopped greens.

Shawarma sauce with garlic and sour cream

This sauce is somewhat softer than the previous one - dairy products make the sharpness of garlic and peppers tender and not burning. 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 of curry, red and black peppers
salt and chopped herbs

You need to prepare like this:

Rub the garlic, spices and salt into a puree.
Mix garlic gruel with kefir, sour cream and herbs.
Keep in the refrigerator for 30-35 minutes.

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

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, if desired - zira
salt and chopped parsley, if desired - cilantro and onion feathers

You need to prepare like this:

Grate (on a coarse grater) cucumber, if desired, peeling and freeing from seeds.
Combine mayonnaise and sour cream. If the composition is thick enough, then it is not worth squeezing the juice from the cucumber mass, if it is liquid, then slightly squeeze the cucumber mixture and add it to the composition.
Turn the garlic into a puree and add to the sauce along with spices and herbs. Do not just mix the sauce, but beat with a whisk.
Add lemon juice at the very end of cooking, whisk again.

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

Prepare:

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

Sauce without heat treatment:

Turn the onion, bell pepper, tomato and tomato paste (or juice) into a puree with a blender.
Add mashed garlic, salt and sugar, spices, herbs, oil, and finally - lemon juice.
Insist for 15 minutes.

Cooked Sauce:

Chop onion and brown in oil.
Add to golden and soft onions tomato juice or small pieces of tomato mixed with tomato paste, as well as sugar, salt, spices. Simmer the mixture until it thickens slightly and set aside.
Pour the sauce into a blender cup, add pieces bell pepper and grind.
Pour chopped greens, mix, insist in the refrigerator for 10-12 minutes.

Nut Shawarma Sauce

This rich flavored sauce is the perfect accompaniment 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 soy sauce and lemon juice
a pinch of suneli hops and salt
bunch of finely chopped cilantro (or parsley)

You need to prepare like this:

Mix crushed nuts with crushed garlic, lemon juice and soy sauce.
Chopped greens should be sprinkled with salt and suneli hops, and lightly rubbed.
Combine both masses, add sour cream to them, 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 sauce - delicious!

Prepare:

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

You need to prepare like this:

Mix spices, mustard and lemon juice.
Stir the resulting composition into yogurt, leave for 50-60 minutes.

Sauces based on cream have special tenderness. Get the recipes!

Cream 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 like this:

Pass the garlic through a garlic press, mix with cream, mustard, salt and your favorite spices (paprika, curry, etc.).
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 a lemon
1 tsp mustard paste
a pinch of any spices (you can without them) and salt

You need to prepare like this:

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

But this is not all the sauces that can be seasoned with shawarma. Try using Spanish hot sauces for this purpose - or brava. They are hot as Spain itself!

Alioli sauce for shawarma

Prepare:

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

You need to prepare like this:

We chop the garlic and place it in a glass of a blender, we drive in an egg here, add salt and lower the immersed blender into the glass.
We close the yolk with the impeller of the blender, turn it on and start adding oil (preferably olive oil). The egg will emulsify the oil, turning it into garlicky mayonnaise.

Shawarma Sauce Salsa Brava

Prepare:

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

You need to prepare like this:

Fry the onion cubes, chopped garlic and chili in oil (adjust the amount to taste)
In the toasted onions, we introduce the grated tomatoes and simmer until thickened.
Add vinegar (note - you can’t add table vinegar!), Mix and take a sample.

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

No one will argue that the technology of cooking meat used to decorate shawarma is undeniably important. To some extent, the taste of the snack is also determined by the vegetables accompanying the meat. But, perhaps, the main component that makes shawarma taste simply divine is the sauce specially prepared for this dish.

Many unsuccessfully try to find out the secret sauce recipe from shawarma sellers, and some try to recreate the same taste by selecting ingredients in their kitchen. For those and for others, and for beginners in this business, we offer recipes for making the original shawarma sauce that will help you get the desired taste of your favorite snack at home.

How to cook real original shawarma sauce at home - a classic recipe

Ingredients:

mayonnaise classic provencal - 255 g;
medium-fat kefir - 195 ml;
thick sour cream - 90 g;
garlic cloves - 2-3 pcs.;
curry seasoning - 1 teaspoon;
hops-suneli seasoning - 5 g;
sweet ground paprika - 5 g;
salt (if necessary) - to taste.

Cooking

Making a classic shawarma sauce is extremely simple. It is enough to mix kefir mayonnaise in a convenient container, then add sour cream and all the spices. Namely, we measure curry, suneli hops and ground paprika with a teaspoon, and also clean and push the garlic cloves through the press. Thoroughly mix the ingredients of the sauce just with a spoon or pierce a little with a mixer. We taste the product, add salt if necessary and leave for a couple of hours to infuse and activate the aroma of dry spices.

Classic shawarma sauce - recipe without mayonnaise

Ingredients:

natural thick yogurt without additives - 275 g;
dining room - 10 g;
thick kefir - 160 ml;
garlic cloves - 3-4 pcs.;
curry seasoning - 1 teaspoon;
hops-suneli seasoning - 5 g;
parsley and basil leaves - one handful each;
salt and pepper - to taste.

Cooking

If necessary, the classic shawarma sauce can be prepared without mayonnaise. To do this, mix natural unsweetened yogurt without additives with sour cream and mustard, add garlic peeled and pressed through a press, add curry seasoning, suneli hops, and also lay pre-washed, dried and chopped as finely as possible leaves of fresh parsley and basil. You can use other types of greens, such as cilantro or dill, by adding them to the sauce along with other ingredients. Season the mass to taste with salt, add also pepper, mix well and leave in the refrigerator for a couple of hours.

How to make shawarma sauce at home without mayonnaise with pickled cucumber?

Ingredients:

sour cream - 223 g;
garlic cloves - 2 pcs.;
curry seasoning - 0.5 tsp;
chopped green onion feathers - 0.25 cups;
- 80 g;
refined sunflower or olive oil - 10 ml;
salt and pepper - to taste.

Cooking

This variation of shawarma sauce involves the use of sour cream for its preparation. Add to it the cleaned and garlic cloves passed through a press, finely chopped green onion feathers and chopped pickled cucumber as finely as possible. We also pour in a teaspoon of good vegetable oil, flavor the mass to taste with salt, pepper and add a little curry seasoning. After thorough mixing, let the shawarma sauce brew for some time in the refrigerator, after which we can use it for its intended purpose.

Any of the recipes can be adapted to your taste by adding other spices in addition or replacing the suggested ones with them.

Shawarma is a hearty and tasty dish that serves as a classic example of the fact that even fast food can be healthy. In the traditional composition there is a fairly large number fresh vegetables and meat, the combination of which gives an inimitable taste. Delicious shawarma sauce is a special highlight of this quick-to-cook dish. It is he who adds the necessary juiciness and allows you to combine the tastes of various products.

Adherents of PP refuse a delicious oriental dish due to the fact that most often shawarma sauce is prepared on the basis of ketchup and mayonnaise industrial production. It is no secret that many manufacturers use various nutritional supplements and large amounts of fat, which do not add any benefit or health. In fact, there are many ways to make shawarma sauce at home from simple and useful products. Knowing a few basic dressing recipes and simple rules for their preparation, you can make shawarma for every taste.

Rules for making sauces

The basis is most often fermented milk products - the main selection criterion is their freshness.
The calorie content of the dressing largely depends on the main component: mayonnaise, yogurt or sour cream. The fatter they are, the thicker the sauce will be.
If you mix salt and spices separately and only then add them to the dressing, the sauce will be more fragrant.
To add density, you can add chopped vegetables and fresh herbs.
Sauce for homemade shawarma tastes better if you let it brew a little.
The consistency of the dressing should be homogeneous, so all additives and products used should be carefully ground to a puree state.
Using basic recipes, you can easily make any dressing with the addition of your favorite spices and spices. A delicious and aromatic shawarma sauce, the recipe of which you will use, can be considered not only a dressing, but also a gravy, which is served separately.

classic sauce

This method can be taken as a basis and prepare other, no less tasty dressings for meat dishes. Instead of sour cream, you can use a glass of kefir or yogurt.

Preparation and Cooking Time : 10 minutes
Servings : 6

Required Products :

Sour cream (20%) - 400 ml
Mayonnaise (preferably homemade) - 200 ml
Lemon or lime - 1 pc.
Garlic - 3-4 cloves
Sugar sand - a pinch
Salt - to taste
Black ground pepper - to taste

Cooking method :

In a bowl, combine sour cream and mayonnaise. It is best to use a whisk or mixer to make the mixture homogeneous.
Lemon rinse hot water, cut into two halves and squeeze out the juice.
Garlic must be peeled and chopped on a grater or with a knife.
Mix salt with garlic, sugar and allspice, rub well with a spoon.
Pour in the lemon juice, mix well and add the mixture of sour cream and mayonnaise.
Beat the sauce with a whisk for 4-5 minutes, after which it should become fluffy and very tender.

Classic sauce is best prepared in advance and infused in the refrigerator for at least two hours. During this time, it will become thicker and more saturated. If you added a little kefir, the dressing may turn out a little watery. To give the desired density, add a little dried or fresh herbs.

Tomato sauce

Real shawarma sauce is prepared only from fresh vegetables, spices and fermented milk products. Red sauce is made from ripe juicy tomatoes, but if fresh fruits are not at hand, you can use canned ones in your own juice.

Cooking time : 20 minutes
Servings: 6
Product set :

Mayonnaise - 100 ml
Sour cream - 3 tbsp. l
Tomatoes - 3 pcs.
Sweet red pepper - 1 pc.
Hot red pepper - 1 pc.
Garlic - 3 cloves
Black pepper (ground) - to taste
Salt - to taste
Dried herbs - to taste

How to cook :

Mix mayonnaise and sour cream in a bowl.
Wash sweet and bitter peppers, remove the stalk and seeds, chop in a meat grinder or in a blender.
Wash the tomatoes and grate on a coarse grater, removing the skin. You can chop the tomatoes with a blender or scroll in a meat grinder.
Peel and grate the garlic. The number of cloves can be reduced or increased to taste. Garlic makes red sauce more spicy and spicy. V spicy sauce you can add a little chili pepper or ready-made homemade adjika.
Mix the resulting tomato puree, a mixture of sour cream and mayonnaise, add pepper, salt and spices to taste.
The simplest, but very tasty red sauce, which can be seasoned not only with shawarma, but also with other vegetable and meat snacks, is ready.

Sweet and sour tomato sauce for shawarma should not be stored for a long time. It must be used within 2-3 hours of preparation, otherwise it will turn sour and lose its wonderfully pleasant mild flavor. The original shawarma sauce, the recipe of which can be changed to your taste, is considered universal. It goes well with any meat dish.

Arabic sauce

This sauce is widely used in oriental cuisine and is prepared without the addition of mayonnaise. If desired, you can add a little crushed olives or pickles to it. Spices and seasonings are used any to taste, in classic version used dried and fresh herbs roosters.

Cooking time : 15 minutes
Servings : 4
Required Products :

Yogurt (fat content 25-30%) - 3 tbsp. l.
Garlic - 3 cloves
Egg - 3 pcs.
Olive oil - 100 ml
Salt - to taste
Red bitter pepper (ground) - on the tip of a knife
Allspice - a pinch
Parsley - 3 sprigs

Cooking :

The classic Arabic shawarma sauce is made from an egg mixture and vegetable oil. In a convenient bowl, beat 3 chilled eggs and beat well with a whisk, mixer or immersion blender.
When the egg mixture turns into an airy foam, carefully pour in olive or any other vegetable oil and mix until combined into a homogeneous mass. The mixture should acquire a light cream color and look like a thick viscous cream.
In a separate bowl, mix a few tablespoons of full-fat yogurt, chopped parsley and finely chopped garlic.
Connect the prepared egg base with yogurt, add salt and spices to taste.
Put the fragrant shawarma sauce without mayonnaise in the refrigerator and let it brew for 10-15 minutes.

Based on this recipe, you can prepare shawarma sauce like in stalls, but its taste will be much softer and more pleasant. Anyone who has added home-made sauce to shawarma at least once will no longer try to unravel the secret of street vendors who prepared dressing from purchased mayonnaise.

Sauce with garlic

Spicy garlic sauce for shawarma belongs to the classics of cooking. It can be seasoned with almost any dish: cheese salads and snacks prepared at home.

Cooking time : 10 minutes
Servings : 6
Required Products :

Fatty sour cream - 1 cup
Kefir (2.5%) - 1 cup
Mustard sauce or mayonnaise - 1 cup
Head of garlic - 1 pc.
Black and red pepper (ground) - 1 pinch
Dried herbs (cilantro, parsley) - 1 pinch
Salt - to taste

Cooking method :

Before making shawarma sauce , prepare a convenient deep bowl or a regular glass jar. Put sour cream, mayonnaise in a jar and pour kefir.
Peel the garlic and chop as finely as possible.
Add salt and spices, rub well with garlic and put in a jar with fermented milk products.
Blend the dressing with an immersion blender or hand whisk.
When the sauce has a uniform consistency, close the jar with a lid and refrigerate for 40 minutes.

Delicious homemade shawarma can be made from any type of meat and without it. However, without dressing, cooking this delicious dish impossible. Sour cream sauce is suitable for vegetable snacks and white chicken meat. Before making a beef or pork shawarma sauce, make a classic dressing. You can experiment and try a variety of options and combinations - you will surely like one of them.

In contact with

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 the 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;
Lemon juice can be added to sour cream dressings. 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.