Shawarma Sauce (Keto-Friendly)

This creamy, tangy shawarma sauce is bursting with authentic Middle Eastern flavors! Perfect for adding a rich, keto-friendly twist to shawarma wraps, roasted veggies, grilled meats, or salads. Its velvety texture, paired with the zing of fresh lemon and aromatic spices, will take your dishes to the next level.

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Why You’ll Love This Shawarma Sauce

• Keto-Friendly: Full-fat Greek yogurt, tahini, and olive oil provide healthy fats while keeping carbs low.
• Versatile: Use it as a sauce, dip, or dressing for endless keto meal options.
• Quick & Easy: It comes together in minutes with simple ingredients.
• Authentic Flavors: The combination of garlic, tahini, and cumin gives this sauce its irresistible Middle Eastern taste.

My Personal Experience

I absolutely love having this sauce in my keto recipe rotation. The first time I made it, I couldn’t believe how easy it was to achieve that creamy texture and bold flavor. Whether I drizzle it over grilled chicken or use it as a dip for roasted veggies, this sauce never disappoints. It even makes leftovers exciting!

Required Equipment

To make this delicious shawarma sauce, you’ll need just a few kitchen basics:

1. Mixing Bowl
   A medium-sized bowl is perfect for combining all the ingredients without making a mess. I love using one that’s deep enough to whisk everything together smoothly.
2. Whisk
   A whisk makes it so easy to achieve that creamy consistency. I always find it faster and better than a spoon for sauces like this.
3. Measuring Cups and Spoons
   Accurate measurements are key here, especially for the spices and tahini. It’s all about getting the perfect balance of flavors.
4. Garlic Press or Knife
   A garlic press makes mincing garlic a breeze, but if you don’t have one, a sharp knife works just as well. Freshly minced garlic really elevates this sauce.
5. Small Spoon
   I use a spoon to taste and adjust the seasoning—trust me, you’ll want to give it a taste test before serving.

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Ingredients & Substitutions

Here’s everything you’ll need for this creamy shawarma sauce:

• 1/2 cup plain Greek yogurt
  Use full-fat Greek yogurt for the best keto-friendly results. It’s creamy, thick, and lower in carbs compared to regular yogurt. If needed, you can substitute with sour cream for an even lower-carb option.
• 2 tablespoons tahini (sesame paste)
  Tahini adds nutty richness and is naturally low-carb. If you don’t have tahini, you can use a small amount of unsweetened peanut butter, but this will slightly alter the flavor.
• 2 tablespoons lemon juice (freshly squeezed)
  Fresh lemon juice provides tang and brightness. You can reduce to 1 tablespoon if you want to cut carbs further.
• 2 tablespoons olive oil
  A good-quality olive oil adds healthy fats and a smooth texture.
• 2 garlic cloves, minced
  Fresh garlic is essential for that punchy flavor. You can use 1/2 teaspoon garlic powder in a pinch, but fresh is always better.
• 1 teaspoon ground cumin
  Adds warmth and depth to the sauce.
• 1/2 teaspoon ground coriander
  Coriander complements the cumin beautifully with its slightly citrusy notes.
• 1/2 teaspoon paprika
  For a mild smoky flavor. Use smoked paprika for an extra layer of complexity.
• 1/4 teaspoon ground turmeric (optional)
  This is optional but adds a lovely golden color and earthy depth.
• 1/4 teaspoon ground cayenne pepper (optional)
  If you like heat, cayenne pepper is perfect. Adjust to your preferred spice level.
• Salt and pepper, to taste
  Don’t skip this—it ties all the flavors together.
• 1-2 tablespoons water (to thin the sauce, if needed)
  Adjust the consistency to your liking with a little water.

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How to Make Keto Shawarma Sauce

1. Combine Ingredients
In a medium mixing bowl, whisk together the Greek yogurt, tahini, and freshly squeezed lemon juice. Whisk until smooth and creamy.

2. Add Flavorings
Add the minced garlic, olive oil, cumin, coriander, paprika, turmeric (if using), cayenne pepper, and salt and pepper. Whisk everything together until it’s well combined and smooth.

3. Adjust Consistency
If the sauce seems too thick, add 1-2 tablespoons of water and whisk again. Add more water, a teaspoon at a time, until you reach your desired consistency.

4. Taste and Adjust
Taste the sauce and adjust the seasoning. Add more lemon juice for tang, cayenne for spice, or salt to bring out the flavors.

5. Chill (Optional)
For the best flavor, refrigerate the shawarma sauce for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

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Tips for This Recipe

• Tahini Substitute: If you don’t have tahini, unsweetened almond butter or peanut butter works, but the flavor will change slightly.
• Spice Level: Adjust the cayenne pepper or omit it entirely for a milder version.
• Consistency: Start with a thick sauce, then thin it out gradually with water until it’s perfect for drizzling or dipping.
• Storage: This sauce keeps well in the refrigerator for up to 4 days.

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Optional Additions

• Fresh Herbs: Add finely chopped parsley or mint for a burst of freshness.
• Zest: Add a little lemon zest for extra brightness.
• Spices: Try a pinch of ground cinnamon for a subtle warm twist.

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Serving Ideas

• Drizzle over grilled chicken, lamb, or beef shawarma wraps.
• Use as a creamy dip for roasted vegetables like cauliflower or broccoli.
• Toss with salads for a zesty dressing.
• Serve alongside keto pita bread or lettuce wraps.

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Storage Recommendations

Store the shawarma sauce in an airtight container in the refrigerator for up to 4 days. If it thickens too much, stir in a splash of water to loosen it before serving.

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Nutritional Breakdown (Per Serving)

• Calories: 98
• Total Carbs: 2g
• Net Carbs: 1.5g
• Protein: 3g
• Fat: 8g

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