Easy Chicken Shawarma Garlic Sauce (Print)

A rich, creamy sauce blending garlic, lemon, and warm cumin spices.

# What You’ll Need:

→ Main Sauce

01 - 4 cloves garlic, peeled
02 - 1 cup mayonnaise
03 - 2 tablespoons plain Greek yogurt or sour cream
04 - 1 tablespoon fresh lemon juice
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon salt (or to taste)
08 - 1/4 teaspoon ground black pepper

# How To Make:

01 - Place garlic cloves in a food processor or blender. Pulse until finely minced.
02 - Add mayonnaise, Greek yogurt or sour cream, lemon juice, olive oil, cumin, salt, and pepper to the minced garlic.
03 - Process until smooth, creamy, and thoroughly combined. Scrape down sides as needed.
04 - Taste and adjust salt, lemon juice, or garlic quantity according to personal preference.
05 - Transfer sauce to serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld together.

# Expert Tips:

01 -
  • It comes together in literally five minutes with ingredients you probably already have
  • The flavor somehow tastes restaurant-special despite being incredibly forgiving and adaptable
02 -
  • The refrigeration step isn't optional if you want that authentic taste—flavors need time to become friends
  • This sauce actually keeps getting better for about two days in the fridge
03 -
  • Letting the sauce sit overnight transforms it into something completely next-level
  • A microplane makes the garlic practically disappear into the sauce for texture-phobic family members

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