This is the perfect condiment to go with the Chicken Shawarma I just posted! It’s lighter than the mayo based sauces that are usually served with Shawarma and it’s extremely flavorful without being heavy. Plus.. super easy to whip up 🙂
- 2 garlic cloves, crushed
- 2 tbs fresh lemon juice
- 1/2 tsp salt
- 2 egg whites
- 1 cup light olive oil
- 1/2 tsp sumac (optional)
- Add crushed garlic, lemon juice, salt and egg whites to a high beaker or narrow mixing bowl. Use an immersion blender to mix thoroughly until white and fluffy – it takes about 1 minute.
- Pour the oil in a thin stream while you keep mixing. The garlic cream is ready when it’s thick, white and fluffy. Top with some Sumac or Chili powder.
What I’ve learned…
- You can make this sauce ahead and store in the fridge for 4 days.
- If you don’t want to use eggs, no problem! The egg whites make it fluffier but it can be prepared without and would still taste great.
Stats per serving (this recipe yields 4 servings, however, I only needed 1/2 a serving and it was still generous).
Fat: 53 g
Protein: 2 g
Net carbs: 1 g