Lemon Garlic Yogurt Sauce (Healthy Shawarma Sauce Recipe)

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Creamy, tangy, and cool, this easy lemon garlic yogurt sauce brings a cool, refreshing balance to spiced shawarma and other grilled meats or vegetables. A drizzle over warm chicken, beef, or veggie skewers is all it takes to make your plate complete!

Lemon garlic yogurt sauce in a bowl garnished with sumac and mint.

If you've ever enjoyed shawarma at a Middle Eastern restaurant, you know the final touch to any shawarma dish is when the juicy, spiced meat meets something cool, creamy, and a little tart. The sauces served with shawarma aren't just an afterthought-they're an essential contrast that makes every bite pop.

Traditionally, that role is often filled by toum, a garlicky white sauce that's a super-pungent cousin of garlic aioli. Toum is absolutely delicious-I order it whenever I get takeout-but it can be tricky to make at home. It requires just the right balance of oil and garlic, along with a lot of blending and patience. And while I love indulging in it on special occasions, I don't always want to go through the effort (or eat quite that much oil) on a busy weeknight.

Enter this creamy yogurt-based alternative. This lemon garlic yogurt sauce has all the cooling, garlicky punch you crave, but it's lighter, fresher, and easier to whip up. Honestly, it's so simple it almost doesn't even need a recipe-but having a go-to version means you'll never be left wondering what to serve with chicken shawarma.

Looking for something more authentic?

For an authentic toum recipe rooted in Lebanese culinary tradition, consider this recipe by Maureen Abood, a Lebanese-American food writer who shares her heritage through food.

Ingredients and substitutions

Ingredients for homemade lemon and garlic yogurt.

Greek yogurt - I use Fage 2% fat Greek yogurt. Full-fat yogurt is richer (and amazing in this recipe), and nonfat yogurt works fine too.
Fresh lemon juice - Fresh juice is always the best option, but jarred lemon juice can be used in a pinch. If you do use jarred juice, start with 1 teaspoon and add by the ½ teaspoon to taste.
Garlic cloves - Fresh garlic is the best option. Jarred garlic will not give you the same intense garlic flavor. The exception is pureed garlic that comes in a squeeze tube, which can usually be found in the produce section near the herbs.
Extra virgin olive oil - I use Graza's "Drizzle" EVOO here, but use whatever you have on hand.
Fine sea salt - Fine sea salt dissolves a little faster in the yogurt, which is what makes it an excellent choice here. If all you have is kosher salt, just give it a little more resting time and a good stir before serving.
Water - How much you need will depend on the consistency of your yogurt. You want it to be creamy, but not pourable.

FAQ: Garlic yogurt sauce

Is there a way to make this sauce dairy-free?

If you are looking for a dairy-free shawarma sauce, you have several options. The first is to find or make toum, which is made from canola oil, garlic, lemon, and salt. There are also several good tahini-based sauces that are good on shawarma, such as this tahini lemon sauce from Feel Good Foodie. And finally, you can experiment with dairy-free yogurt. I don't care for it myself and haven't tested it, but if it's a product you are used to eating, it could definitely work. If you do try it, I'd love to hear how it turned out!

Can I use regular yogurt instead of Greek?

You can, but it will probably be thinner (and may not need the water). If you are using non-fat yogurt, which is not strained, and it doesn't seem very creamy, try adding an extra tablespoon or so of olive oil.

What else can I serve this sauce with?

A great counterpoint to smoky and spicy flavors, this lemon garlic yogurt sauce works great on anything grilled or roasted. It's fantastic with lamb, beef, fish, or even vegetables. You can also use it in place of the herbed yogurt sauce in my grilled broccolini recipe.

Tips for perfect lemon garlic yogurt sauce

Don't skip the rest time. This sauce needs at least 10 minutes so that the salt crystals can dissolve and distribute throughout the yogurt. It's also helpful to give it some time so the enzymes in the dairy can begin to mellow the raw garlic flavor. I try to make it earlier in the day so the flavors can meld and the sauce is perfect by the time I'm grilling the chicken.
Adjust to taste. If you are looking for more tartness, add extra lemon juice. Love the zing of fresh garlic? Grate in another clove. This sauce is forgiving and flexible, and can be adjusted to your palate.
Pair wisely. The cool tang balances out richly spiced chicken shawarma, but it's equally good with beef shawarma, salmon shawarma skewers, or as a dip for pita and veggies. It may be overwhelming for more lightly seasoned dishes.

More recipes to serve with shawarma

A person grating garlic into yogurt sauce using a rasp.

Prepping Ahead & Storing

Prep ahead: You can make garlic yogurt sauce up to 3 days in advance. Store it in an airtight container in the refrigerator.
Stir before serving: Yogurt sauces sometimes separate slightly-just give it a quick stir to bring it back together.
Storing leftovers: Keep any leftovers refrigerated, and use them within 3-4 days for the best flavor and freshness (if you made it ahead, factor that time into these days...raw garlic can cause issues if left in the refrigerator too long).

This lemon garlic yogurt sauce has become a staple in my kitchen-it's the finishing touch that makes homemade shawarma feel just as crave-worthy as what you'd find at a restaurant.

Did you make this recipe?

If you make this lemon garlic yogurt sauce, I'd love to hear what you think! Leave a ⭐star rating and a review in the recipe card below-it's helpful feedback for me and also for fellow readers and home cooks.

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