Useful Tips

Shawarma Garlic Sauce

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Good day to all! In the previous article, you met shawarma at home, in this I bring to your attention the most popular and delicious sauces that will make it even more delicious and fragrant.

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

I would also like to note right away that there are no sauces for this dish, each chef has his own secrets and nuances that make him the most unique and irresistible. This article will feature the most popular views.

Classic shawarma sauce at home, step by step recipe with photo

Want to make your home tasty, fast and easy? Take advantage of this traditional simple option that will remind you of the taste that is made in tents. It is based on ryazhenka + sour cream and mayonnaise. Suneli hops are used to bring originality and originality.

We will need:

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

Cooking method:

1. Take any bowl or any container, pour 50 ml of ryazhenka into it, do not be surprised, but it is absolutely right to use it, without kefir. Next, the same amount of mayonnaise. And of course, sour cream is also 50 ml, 15% is best.

2. Literally a couple of droplets for a fragrant taste, squeeze the lemon juice.

3. Sugar, salt.

4. Then add the hops-suneli, it should not be much, but it must be present.

Important! Look do not overdo it with spices, it is better then add to taste.

5. Next is curry, which paprika is needed for color.

6. Then pass the garlic through the garlic press. What aroma is already breathtaking.

7. Mix everything. Turn on the “mixer effect” with your hands, quickly move everything carefully. 🙂 Well, that’s it, a very cool gas station is ready, which absolutely everyone will like!

Important! To make it even more delicious, you need the sauce to stand in the refrigerator overnight. And another interesting name for this version of the sauce is “in St. Petersburg”, which is why I unfortunately do not know what they called it.

It is an option from Ryazhenka that many people like the most.

Another option that I want to show you in this video, I really liked it:

Shawarma sauce real red

The famous sauce, so to speak, that absolutely all chefs know. Try it and you cook it. This option is really perfect, suitable for any kind of shawarma.

We will need:

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

Cooking method:

1. First, prepare all the seasonings you need.

2. Next, add sour cream, mayonnaise and kefir in a bowl, and then add all the spices. Garlic will need to be squeezed out through a press. Mix everything well.

3. Actually that's all, such a yellowish sauce is ready, it remains only to make shawarma!

Important! In order for all spices and seasonings to disperse evenly, it is necessary that the pouring sauce stand for a while at least a couple of hours.

You can use it for any kind of meat, such as beef, pork or chicken. My family loves him even with potatoes. Wow, how delicious, just super! I tried to put this on a barbecue, it just turned out to be fun.

Cheese sauce for shawarma, like in a kiosk

Cheese dressing is generally a cool thing that can be used in any dishes, I like to dip in such a crouton with an egg, fried squid, potatoes. And you?

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

We will need:

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

Cooking method:

1. Cheese and garlic grated on a heifer grater.

2. Pour the cream into a pan and bring them to a boil, then sprinkle with cheese so that it melts.

3. Sprinkle with garlic and pepper. Everything is ready, remove from the fire.

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

A good option for those who do not like mayonnaise, but prefer to replace it with kefir or sour cream. Everyone will love the sour cream option, because it is safe for our body, and seasonings will give a certain zest, and the cucumber in the composition will give the aroma of summer. 🙂

We will need:

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

Cooking method:

1. Grate a fresh cucumber, grab the main thing. It is also better to skip the garlic and squeeze it through a special device for garlic.

2. Crush all the greens with a kitchen knife, this applies to cilantro and green onions.

3. Now put all the products received in sour cream and mix thoroughly with a spoon. Get the vegetable oil. Smile and stir again. Everything is ready! Let stand in a cool place.

White Shawarma Garlic Sauce

An interesting name was given to the inhabitants of Russia, white, probably because the truth is that it turns out that color. There is nothing superfluous in it. You can even say that it turns out better than the stalls, but again also for everybody, everyone has different tastes, one likes, the other doesn't. And what do you do most and cook?

It is this kind of preparation in the famous restaurants and rich institutions of my city.

We will need:

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

Cooking method:

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

2. Next, add all the white products, this is a sour milk. Stir and let it brew for a couple of hours, or rather a night in the refrigerator.

Such a homemade sauce can be used even for fish, at least for meat or liver, and even for chicken.

Important! You can add more maggs if you are a lover of experimentation!

Sour cream and mustard shawarma sauce, recipe

Fans of unusual sensations, and indeed all those who love such a green ingredient, I recommend preparing this option. It is simple and absolutely light, fast and tasty to cook. Done without garlic, note this is a rare species so that this important ingredient is not added.

We will need:

Cooking method:

1. Add salt to the sour cream, ground red or black pepper, half a spoonful of mustard, best of its own production.

2. Stir, add chopped parsley. Here's what happened, fast and not very difficult, you can easily say.

Mayonnaise and ketchup shawarma sauce

Well, and this option, certainly for the laziest, take mayonnaise and ketchup 1 to 1 in proportions, mix with a spoon, and then use as directed. If desired, garlic can be added to make it garlic.

Tomato paste shawarma sauce

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

We will need:

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

Cooking method:

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

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

3. At the very end, add vegetable oil. Everything is ready, here is such a tomato or you can say a vegetable look, you can do it yourself at home with your own hands!

Interesting! This view is called Turkish.

Yogurt shawarma sauce with herbs and garlic

Nowadays, of course, you can buy a ready-made version and season it with your favorite shawarma, but this is not the case. Offer yogurt cooking option. It can easily replace everyone’s favorite mayonnaise, but only it will contain much less calories, it will be low-calorie and nutritious. The color is non-green, it looks very beautiful, doesn’t it?

We will need:

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

Cooking method:

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

This is where I finish writing, until we meet again, do not forget to write comments, share reviews and suggestions or your own ideas and opinions. Bye-bye, success and luck in everything!

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

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

Cooking features

It is not difficult to make garlic sauce for shawarma, even a novice cook can cope with this task. However, for the best result, you need knowledge of several points.

  • To make the sauce fragrant, it is advisable to add more greens to it. Greens and spices are better revealed if, after chopping, they are crushed in a mortar.
  • The garlic flavor and aroma will open brighter if you do not use a special press to chop the garlic, but crush the cloves with the flat side of a knife, chop finely, then grind with salt and pestle.
  • The basis of the right shawarma sauce is fermented milk products. The most thick and high-calorie sauce comes from sour cream, the most dietary - from yogurt or kefir. Light, but at the same time thick sauce will allow you to get the use of natural yogurt or yogurt.
  • To increase piquancy, mustard, ketchup, mayonnaise, pepper paste or chopped pepper can be added to the shawarma sauce.

The choice of shawarma sauce recipe depends on the composition of the filling and the gastronomic preferences of the consumer.

Shawarma sauce with kefir and sour cream garlic

  • kefir - 100 ml,
  • sour cream - 100 ml,
  • curry seasoning - 5 g,
  • garlic - 4 cloves,
  • salt to taste
  • fresh greens - 20-30 g.

  • Wash the greens, shake it off the water, put it on a kitchen towel so that it dries sooner.
  • Tear off the leaves of greenery. Throw branches. Finely chop the leaves, put in a small cup.
  • Peel the garlic cloves. Crush with the flat side of the knife, finely chop and lay to the greens.
  • Add salt to herbs and garlic, crush foods with a wooden spoon.
  • Put sour cream in a bowl, add kefir to it, mix. Pour curry, stir.
  • Add the aromatic mixture of garlic and herbs, mix again so that the garlic and herbs are evenly distributed in the sauce.

This version of shawarma sauce is one of the most common and easy to prepare. Best suited to pork and chicken.

Piquant shawarma sauce with garlic and mayonnaise

  • unsweetened yogurt - 100 ml,
  • sour cream - 100 ml,
  • mayonnaise - 100 ml
  • lemon - 0.5 l
  • garlic - 3 cloves,
  • fresh dill - 50 g,
  • salt, pepper mixture to taste.

  • In a bowl, put sour cream, mayonnaise and yogurt. Beat them with a whisk.
  • Add juice squeezed from half a lemon to fermented milk products, whisk them again.
  • Wash, dry and finely chop the dill.
  • Cut the cloves of garlic into small pieces.
  • Put dill and garlic in a cup, add salt and a mixture of peppers to them. Mash them with a crush or a wooden spoon.
  • Transfer the aromatic mixture to the bulk, mix well.

This sauce is well suited to shawarma, which is composed of lean meat - chicken breast or turkey.

Shawarma mustard garlic sauce

  • kefir or yogurt - 0.2 l,
  • boiled egg yolks - 2 pcs.,
  • table mustard - 10 ml,
  • garlic - 5 cloves,
  • salt - 5 g
  • refined vegetable oil - 60 ml,
  • ground black pepper - 5 g,
  • fresh parsley to taste.

  • Remove the yolks from the boiled eggs, put them in a bowl and knead well with a fork.
  • Add mustard to the yolks, grind the products together.
  • Continuing to grind the yolks with mustard, begin to gradually introduce kefir.
  • When all the kefir is introduced, add a tablespoon of oil to the sauce. Whisk it with a whisk to make it homogeneous. In two steps, enter the remaining oil, each time whipping the sauce until smooth.
  • Add finely chopped garlic into a mortar. Add pepper and salt, mash with a pestle.
  • Transfer the spicy dressing in a bowl with sauce. Beat it with a whisk again.

Before use, it is recommended to cool the sauce for an hour, then mix with finely chopped parsley and only then apply as directed. The sauce is suitable for any shawarma, but especially good - made with beef or lamb.

Shawarma Ketchup Garlic Sauce

  • ketchup - 100 ml
  • mayonnaise - 100 ml
  • sour cream - 100 ml,
  • garlic - 6-8 cloves,
  • fresh herbs to taste.

  • Pass the garlic through a press or, finely chopped, grind in a mortar.
  • In a separate container, combine sour cream, ketchup and mayonnaise. Whisk with a whisk to make the composition homogeneous.
  • Add garlic and finely chopped cilantro, parsley to the sauce mixture.
  • Mix the sauce well, and you can start cooking the shawarma.

Such a bright and piquant sauce is liked by many, although it is not considered classic and traditional for oriental cuisine.

Cheese and garlic sauce for shawarma

  • garlic - 2 cloves,
  • fat cream - 100 ml,
  • hard cheese - 100 g.

  • Grind garlic using a special press.
  • Whip cream.
  • Finely grate the cheese.
  • Combine cream with cheese and garlic. Whisk with a whisk.

This sauce is more appropriate for European cuisine, but also suitable for shawarma, especially if it is made from chicken breast.

Arabic shawarma garlic sauce

  • chicken egg - 2 pcs.,
  • refined vegetable oil - 50 ml,
  • kefir - 0.2 l,
  • garlic - 3 cloves,
  • salt, seasonings - to taste.

  • Wash the eggs, break them into a beating bowl and beat well.
  • Continuing to beat the eggs, gradually introduce the oil.
  • Separately, rub the garlic with salt and spices, dilute them with kefir.
  • Before using the sauce, mix the egg base with kefir.

This sauce has a unique taste, shawarma with it is definitely worth a try.

Shawarma garlic sauce is more suitable than many others. Most often it is prepared on the basis of dairy products. There are many recipes for this dressing, a suitable option can be selected for a meal with any filling.

Homemade shawarma sauce. Secrets and features of cooking:

  • products that are used both for the shawarma and for its sauce must be perfectly fresh. This is the key to success.
  • chopped greens and vegetables will help increase the density of the sauce without additional calories. The more of them, the thicker the sauce.
  • the introduction of spices in the sauce can completely change its taste, for example, to give pepper spice.
  • the sauce should not be too thick or too thin. The consistency should be gentle and uniform, without lumps.
  • the saturation of taste will be maximum if the sauce after cooking is left alone for 20 minutes. Having fully revealed your taste (infused), 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 tried it, make sure that the extra salt in it is really needed.
  • spices, herbs and garlic will add even more flavor to the sauce if you grate them with a pestle before being added.
  • the sauce will become brighter with 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 excess left over, it can be frozen and subsequently (after defrosting) used as a marinade for meat before baking or roasting.
  • if mayonnaise is present in the recipe, then try cooking it yourself. Shawarma with homemade mayonnaise sauce is simply delicious.
  • excellent additives to the sauce are: curry, suneli hops, zira, coriander, parsley (including dried), dill and feather onions, basil leaves, cilantro, cucumbers (fresh or pickled), as well as fried and mashed seeds with oil sesame seeds

Classic Shawarma Sauce

  • 100 gr. unsweetened yogurt or fermented baked milk
  • 100 gr. any mayonnaise (Provence, Maheev, etc.)
  • 100 gr. sour cream 20-25% fat
  • 1 cup lemon
  • 2-3 garlic cloves
  • a pinch of sugar, salt, spices (optional)


You need to cook like this:

  1. Combine ryazhenka with sour cream and mayonnaise, grind until smooth.
  2. Squeeze the juice from the lemon mug and rub it with the base mass.
  3. Mash the garlic and mix in the mixture.
  4. Mash 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 for 18-20 minutes in the refrigerator.

Shawarma sauce in stalls

This versatile product will make any shawarma juicy. Usually it is him who cooks the cooks in the stalls.

  • 100 gr. any mayonnaise (preferably fatty)
  • 100 gr. kefir (not fat-free)
  • 100 gr. sour cream 20-25% fat
  • 1 garlic clove
  • a pinch of ground black pepper
  • salt, herbs, spices - if necessary

You need to cook like this:

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

Shawarma Garlic Sauce

This is a natural but fairly spicy sauce. It is especially good for shawarma with chicken meat.

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

You need to cook like this:

  1. Combine the yolks, kefir, mustard, salt and peppers, beat.
  2. Without stopping beating, add a spoonful of oil and garlic passed through the garlic.
  3. Soak in the refrigerator for 40-60 minutes, add finely chopped greens.

Shawarma sauce with garlic and sour cream

This sauce is slightly milder than the previous one - dairy products make the sharpness of garlic and peppers tender and not scorching. If desired, kefir in the recipe can be replaced with liquid sour cream.

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

You need to cook like this:

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

White Shawarma Sauce

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

  • 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 minced parsley, if desired - cilantro and onion feathers

You need to cook like this:

  1. Grate (on a coarse grater) cucumber, if desired, clean and free from seeds.
  2. Combine mayonnaise and sour cream. If the composition is sufficiently thick, then do not squeeze the juice from the cucumber mass, if liquid - squeeze the cucumber mixture slightly and enter into the composition.
  3. Turn the garlic into mashed potatoes and add to the sauce along with spices and herbs. Do not just mix the sauce, but beat with a whisk.
  4. Add lemon juice at the very end of the preparation, whisk again.

Shawarma Tomato Sauce

An ideal substitute for ketchup in shawarma is tomato sauce. It contains few calories and has a bright, sweetish taste with a light pepper. 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).

  • 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
  • 1 tbsp juice squeezed from lemon
  • a solid pinch of salt, sugar, coriander, black and red pepper
  • chopped bunch of basil, parsley, cilantro

You need to cook like this:

Heat-treated sauce:

  1. Chop onion and brown in oil.
  2. Add tomato juice or small pieces of tomato mixed with tomato paste, as well as sugar, salt, spices to golden and soft onions. Extinguish the mixture until lightly thicken and cool.
  3. Pour the sauce into a blender cup, add slices of bell pepper and grind.
  4. Pour chopped greens, mix, insist in the refrigerator for 10-12 minutes.

Shawarma Walnut Sauce

This richly flavored sauce perfectly complements chicken shawarma. Fans of Georgian cuisine will especially like it.

  • 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 hops-suneli and salt
  • bunch of finely chopped cilantro (or parsley)

You need to cook like this:

  1. Combine crushed nuts with garlic, garlic, lemon juice and soy sauce.
  2. Chopped greens should be sprinkled with salt and hops-suneli, and grate gently.
  3. Combine both masses, add sour cream to them, insist for half an hour.

Yogurt Shawarma Sauce

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

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

You need to cook like this:

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

Sauces created on the basis of cream have special tenderness. Catch recipes!

Creamy cheese sauce

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

You need to cook like this:

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

Creamy Sesame Sauce

  • 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 (you can without them) and salt

You need to cook 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 mash with a pestle and add to the sauce.

But this is not all sauces with which you can season shawarma. Try Spanish spicy sauces for this purpose - alioli or brava salsa. They are hot like Spain itself!

Alioli sauce for shawarma

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

You need to cook like this:

  1. Chop the garlic and place it in a blender glass, drive the egg into it, pour salt and drop the submerged blender into the glass.
  2. Close the yolk with the impeller of the blender, turn it on and begin to add oil (preferably olive). The egg will emulsify the oil, turning it into garlic mayonnaise.

Shawarma sauce Salsa Brava

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

You need to cook like this:

  1. In oil, fry onion cubes, chopped garlic and chili (adjust its amount to taste)
  2. In the browned onion we introduce the grated tomatoes and simmer until thickened.
  3. Add vinegar (note - you can’t add tableware!), Mix and remove the sample.

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

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