shawarma sauce
Shawarma Sauce Recipes
The famous Middle Eastern dish, shawarma, is served with a variety of sauces. The following article provides you with some recipes on how to make these.
- 150 g tahini (sesame seed paste)
- ¼ cup flat-leaf parsley (chopped)
- ¼ tsp. ground cumin
- 2 tsp. white vinegar
- 1 lemon (juiced)
- 1 garlic clove (crushed)
- Paprika as garnish
- 1 cup tahini
- 1 cup lemon juice
- 3 garlic cloves (crushed)
- ½ tsp. salt
- ½ tsp. parsley (finely chopped)
- 2 tbsp. water
- Dash of cumin
- 2 cups canned tomatoes
- 3 garlic cloves (finely chopped)
- 1 tsp. brown sugar
- 1 tbsp. parsley (finely chopped)
- 1 tsp. chili sauce
- 1 lemon (juiced)
- Salt to taste
- 1½ lb boneless, skinless chicken thighs or breasts (thinly sliced)
- ¼ cup lemon juice
- ¼ cup chopped coriander
- 2 tbsp. olive oil
- 1 tbsp. ground coriander
- 2 tsp. sumac
- 2 tsp. ground allspice
- 1 red onion (sliced thinly)
- 6 white Lebanese bread (warmed)
- Cornichons, sliced kalamata olives, baby cos lettuce leaves, and sliced tomatoes (for toppings; as per your choice)
- ¾ cup olive oil
- ½ cup sunflower oil
- ¼ tbsp. lemon juice
- 8 garlic cloves
- 2 tsp. salt
- Add the lemon juice, sumac, allspice, olive oil, salt, and coriander, to a large bowl, and mix them up together. Coat the chicken with this mixture.
- Grill both sides of the chicken on a barbecue grill or in a grill pan, over medium heat for 10 minutes.
- Meanwhile, prepare the garlic shawarma sauce by blending the olive oil, garlic, salt, sunflower oil, and lemon juice. Blend until the sauce turns thick.
- Place the warm bread on a sheet of aluminum foil; layer it with the lettuce leaves, tomatoes, onion, sumac, cornichons, olives, and coriander, and then place the grilled chicken on top. Roll the aluminum foil along with the bread to fold the ingredients within it. Secure the roll by wrapping another piece of aluminum foil around its base. Serve it with the garlic shawarma sauce, on the side.