Garlic sauce for shawarma at home

Step-by-step cooking

1. Step 1:

   

   How to make shawarma sauce? Prepare all the products. Take sour cream and mayonnaise with a higher fat content - after all, the sauce should be thick enough, and we will also add kefir, which in any case will make the texture of the sauce more liquid. I have smoked paprika - it gives a unique flavor to the finished sauce. Any greens: dill, parsley, and cilantro are perfect.

2. Step 2:

   

   In a separate bowl, mix sour cream, kefir and mayonnaise. I recommend using homemade mayonnaise of your own production - this way you will at least know what this product consists of. Store-bought analogues of mayonnaise contain many harmful substances, so I do not recommend it for use.

3. Step 3:

   

   Add paprika and suneli hops. Also at this stage you can add some of your favorite spices and herbs: chili pepper, fenugreek, any dried herbs - all this will be very appropriate if you like it.

4. Step 4:

   

   Wash the greens, dry them, chop them finely and add them to the sauce. If suddenly you don't have fresh herbs, you can replace them with dried ones.

6. Step 5:

   

   Peel the garlic, chop it and also add it to the sauce. I passed the clove through the press, but you can grate it on a fine grater or chop it with a sharp knife. In the absence of garlic, you can use garlic powder - 1 teaspoon will be enough.

7. Step 6:

   

   Wash the cucumber, dry it and chop it very finely. You can also grate the cucumber on a grater, and then squeeze it well. You can take both pickled cucumber and pickled.

8. Step 7:

   

   Add the sliced cucumber to the sauce and mix well until smooth.

9. Step 8:

   

   Shawarma sauce is ready as in stalls. It is thick enough not to flow out of the pita bread and goes well with pieces of pork and onions. Bon appetit!