This shawarma chili sauce is simple to make and give your shawarma a kick with its bold and flavorful flavor. Bursting with Middle Eastern flavor this sauce can transforms any wrap, sandwich, or gyro into a spicy, mouthwatering meal. Best part you can easily adjust the spice level to match your taste.
Ingredients For Chili Sauce?
Although, primary ingredient in this sauce is whole dried red chilies, which give it a unique flavor and make it versatile. However, Other ingredients commonly used in shawarma sauce include onion, garlic, soy sauce, vinegar, lemon juice, and salt.
What Does Shawarma Chili Sauce Taste Like
So, as the name suggests, this sauce is spicy. The dried red chilies give a deep, smoky heat, while garlic, vinegar, and lemon juice balance that heat with tanginess. The result is a rich, bold sauce that doesn’t overpower food.
Equipment You Will Need To Make The Sauce
You don’t need any special tools to make this flavorful shawarma chili sauce. Simple kitchen equipment works perfectly:
A food blender or mortar and pestle. To blend the chilies, garlic, and spices into a smooth paste.
Mixing Bowl: For combining ingredients if you prefer a chunkier texture.
Measuring Cups and Spoons: To ensure the right balance of spice, acidity, and seasoning.
Airtight Glass Jar: As well as, sterilize jars for storing the sauce in the refrigerator and keeping it fresh.
What To Eat With Shawarma Chili Sauce?
Here are Serving Ideas & Pairings for the Shawarma Chili Sauce
Classic Wrap / Gyro: Spread a thin layer of the chili sauce on pita or flatbread, then add grilled chicken or lamb, fresh veggies (let Mix 1–2 tablespoons of the chili sauce with mayonnaise or plain yogurt for a spicy sandwich spread or dip for fries.
Grilled Veggies & Salad Boost: Serve with roasted or grilled veggies (like eggplant, zucchini, peppers) with for a zesty side. You can also add a bit in to a Mediterranean salad (cucumber, tomato, parsley, olive oil) for a spicy tang.
Marinade or Glaze: Another one of my favorite uses for this sauce is as a marinade for chicken, beef, or even tofu before grilling or baking. Moreover, if you already have it prepared, it becomes a perfect seasoning base without worrying about adding extra ingredients.
Fusion Twist: If you are like me who love spices than try adding a dollop to hummus, rice bowls, or even tacos for a spicy, Middle Eastern-inspired twist.
FAQ’S
Q: How long will the chili sauce last?
A: Store it in airtight container and refrigerate it. It will stay good for up to 10 days.
Q: Is chili paste gluten-free?
Yes, its absolutely gluten free.
Q: Can I make this sauce less spicy for kids or sensitive eaters?
A: In fact, yes. To make it milder, simply reduce the number of dried red chilies. Additionally, you can replace half of them with mild peppers or paprika to maintain the color without adding heat.
Q: Can I make a larger batch and store it for longer?
A: Absolutely, Just simply double or triple the ingredients. For longer storage, keep in a sterilized jar in the fridge, use clean utensils each time, and consider freezing portions if you don’t expect to finish it within 10–14 days.
Q: Can I use fresh red chilies instead of dried?
A: Yes, it can be use. However, fresh chilies will produce a different texture and flavor (fresher, brighter, possibly more veggie-like). You may need to adjust vinegar, lemon juice, or salt to balance the taste.
More Sauces And Chutney
You must try all these sauces with my homemade, finger-licking, easy oven-baked Shawarma recipe. I bet you will love it.
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Shawarma Chili Sauce
4
servings10
minutes10
minutesThis homemade version of Shawarma Chili Sauce has so much flavor and tastes so delicious. Add a spoonful of chili sauce to spice up your meals!
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Ingredients
1 medium onion
8 garlic cloves
2 tablespoons soy sauce
4 tablespoons vinegar
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika powder
Salt as per taste
Directions
- Add all the ingredients to a food blender– and blend until you are happy with the texture.
- Transfer the chili paste to a jar, and refrigerate for at least 12 to 24 hours to develop the best flavor.
- Store in the fridge for up to 10 days.
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