You can’t get off with one ketchup or mayonnaise to cook shawarma.
Of course, it turns out delicious with them too. But real shawarma requires a sauce, and one that will complement not only meat, but also vegetables.
One that emphasizes the taste of pita bread will add piquancy and make an unusual dish out of primitive products.
Here are the recipes for the best shawarma sauces for every taste.
Shawarma sauces - general principles of preparation
Lavash is usually greased with sauce or filling is seasoned. This gives not only taste, but also juiciness, softness to the products. Any shawarma sauce consists of a main product and additions. The amount of base is usually several times higher than 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;
• butter;
• ketchup, tomato sauces.
These ingredients can be used individually or together. Usually they do not require any processing and are simply mixed together. Combinations and proportions can be very diverse depending on the recipe and taste preferences.
What complements the basis:
• spices;
• vegetables;
• cheese;
• nuts, seeds;
• eggs;
• greenery.
These ingredients require grinding, and sometimes heat treatment. All the constituent bases and additions must be of high quality, otherwise after mixing the sauce will spoil very quickly and the product can be poisoned.
Recipe 1: Garlic Shawarma Sauce on Sour Cream
Gives an unusual aroma and light pungency. It is prepared on the basis of sour cream, there can be any fat content, 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;
• salt;
• 4 cloves of garlic;
• 1 tsp. curry;
• a mixture of peppers;
• fresh or dried herbs.
Cooking
1. Peel the garlic, drive it through a press or rub on a fine grater.
2. Add salt, peppers and curry to garlic, grind well, it is more convenient to do this with a pestle.
3. Add kefir, stir.
4. Introduce sour cream and any greens, give the shawarma sauce to infuse 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 can not be compared with ordinary ketchup. And all thanks to the addition of fresh vegetables. The rich, sweet-spicy taste is great for any filling.
Ingredients
• 2 tablespoons of tomato paste;
• one tomato;
• 2 tablespoons of oil;
• salt;
• red pepper (ground);
• 0.5 Bulgarian pepper;
• small onion;
• a little cilantro;
• a spoonful of sugar.
Cooking
1. Cut the onion and sauté in a pan.
2. Add chopped tomato and warm for a minute. Put the mass in the blender bowl.
3. Add a little red pepper, salt, sugar, tomato paste. We cut the bell peppers into pieces and also send them to the blender's container.
4. Grind the sauce to a creamy consistency, taste it. If necessary, add more salt or pungency.
5. Finely chop the cilantro, combine with the sauce and you're done! The only drawback of this sauce is its short shelf life. It must be used within 5 hours after preparation.
Recipe 3: Real Shawarma Sauce
It is prepared on the basis of dairy products and mayonnaise. The consistency of this shawarma sauce is not very thick, but it should be so. If you need a denser mass, then just add more greens.
Ingredients
• 100 grams of ryazhenka or natural yogurt;
• 100 grams of mayonnaise;
• 100 grams of sour cream;
• 3 cloves of garlic;
• 0.5 lemon;
• fresh dill;
• salt, a little pepper as desired.
Cooking
1. Mix the dairy products with mayonnaise.
2. Squeeze the juice from the citrus and send to the milk mass, making sure that seeds do not get.
3. Finely chop the dill, add salt, chopped garlic and grind everything well so that as many essential oils as possible stand out.
4. Combine the milk mixture with fragrant herbs and you're done! You can store this creation in the cold day, but it is better to use it right away.
Recipe 4: Cucumber Shawarma Sauce
A feature of this sauce is that it is great not only for shawarma, but also for barbecue, various dishes of meat, poultry, fish, mushrooms and vegetables. Therefore, boldly cook it! The recipe is basic, mild. If desired, you can add any pepper and other spices.
Ingredients
• cucumber;
• 120 grams of mayonnaise;
• 80 grams of sour cream;
• parsley;
• clove of garlic;
• 20 grams of lemon juice;
• salt;
• a spoonful of paprika.
Cooking
1. Mix sour cream with salt and mayonnaise, add chopped garlic clove and lemon juice.
2. Wash the cucumber, wipe it, cut off the ends and three on a fine grater, send 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 secretes juice. It is advisable to use on the same day.
Recipe 5: Appetizing Shawarma Sauce on Mayonnaise
For this sauce you will need good mayonnaise, preferably homemade and hot chili ketchup. The mass is beautiful, pink. If there is no hot ketchup, then you can use ordinary sauce by adding red pepper to it.
Ingredients
• 100 grams of mayonnaise;
• a spoon of hot ketchup;
• a spoonful of soy sauce;
• 1 tsp. wine or apple cider vinegar;
• sprig of basil.
Cooking
1. Finely chop the basil, mix with soy sauce and vinegar.
2. Add mayonnaise, ketchup and mix well. Done! You can store such a sauce in the refrigerator for two days. And if you do not put basil greens, then longer.
Recipe 6: Dietary Shawarma Sauce
Prepared on the basis of natural yogurt, refers to low-calorie. Ideal for shawarma with chicken. But the peculiarity of this sauce is the addition of a specific set of spices.
Ingredients
• 100 grams of yogurt;
• 1 teaspoon of finished mustard;
• 2 tablespoons of lemon juice;
• 1/3 teaspoon of a mixture of peppers;
• 10 grains of coriander;
• 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: Shawarma Sauce with Egg
A spicy version of shawarma sauce, which is prepared on raw yolks. Therefore, the eggs must be of high quality, better village. As for oil, it is better not to use pure olive, but to take its mixture with sunflower, it turns out tastier.
Ingredients
• 2 eggs;
• 8 tablespoons of oil;
• 150 grams of fatty kefir;
• ground black pepper;
• ground red pepper;
• salt;
• 3 cloves of garlic;
• a little parsley.
Cooking
1. Separate the yolks. Squirrels will not be useful to us, use them for other dishes, for example, scrambled eggs or meringues. Put the yolks in a blender bowl.
2. Add salt, ideally using sea salt. We put peeled garlic and other spices. We interrupt the bender.
3. Pour oil in a thin stream without ceasing to whisk.
4. Carefully introduce kefir, then parsley. You can also beat greens or just cut and add to the already prepared sauce. We evaluate the taste, add more spices if necessary.
Recipe 8: Creamy Shawarma Sauce with Sesame
For this sauce, it is undesirable to use heavy cream, but liquid cream is not suitable. The best option is 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 spoon of mustard;
• 15 grams of sesame;
• salt;
• ½ lemon.
Cooking
1. Stir the cream with mayonnaise.
2. Add the mustard. You can use any, but it is better to take hot home-made sauce.
3. Squeeze the juice out of half a lemon, send to the total mass, salt.
4. Pour sesame seeds into a pan and lightly brown. Stir constantly so that the grains do not burn.
5. Mix the creamy mass with the fried 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 each time a new taste will be obtained. The density of the mass also depends on the cheese chosen. Cream can be used low-fat.
Ingredients
• 100 grams of cream;
• garlic;
• salt;
• 50 grams of cheese;
• dill;
• a spoon of mustard;
• any spices.
Cooking
1. Stir the cream with chopped garlic cloves. Their number is adjustable at your 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 you use soft cheese, then just add it to the total mass. If hard, then finely rub it.
4. Mix the sauce, season with dill, you can use fresh or dried.
Recipe 10: Walnut shawarma sauce with sour cream
Another aromatic sauce that goes well with chicken shawarma. But can also be used for any other. Walnuts need to 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 spoon of ground nuts;
• cilantro;
• a spoonful of soy sauce;
• pepper;
• lemon juice or vinegar to taste.
Cooking
1. Mix sour cream with soy sauce, salt and pepper.
2. Grind the garlic, add to the sour cream.
3. Finely chop the leaves of cilantro, separate from the twigs, and send to the sauce.
4. Pour walnuts, stir.
5. If the sour cream was sweet, then you can add lemon juice or apple cider vinegar. Instead of cilantro, you can use ordinary parsley.
Shawarma sauces - useful tips and tricks
• The sauce will be more aromatic and taste better if the greens intended for the addition are grated in a bowl with other spices. Do the same with garlic. For the best taste, you need to cut it as small as possible and grind it.
• Do not like the color of the sauce? Add vibrant ingredients. It can be sweet paprika, fragrant curry spice, bright ketchup or just greens. The mass will gain not only a new shade, but also taste.
• Remaining excess sauce? Never throw away! It can be frozen directly in a plastic container, and then used for pickling meat, rubbing poultry before frying and any other products.
• Very often mayonnaise-based sauces are fatty. Sour milk products will help to rectify the situation. Fermented baked milk and natural yogurt will not make the mass liquid, but reduce fat content. Together with them, do not forget to add more salt, herbs and other ingredients.
