This homemade kebab shop garlic sauce is creamy, tangy and packed with garlic. Made with full-fat Greek yoghurt, mayonnaise, lemon juice and dried mint, it takes just five minutes to mix together and is ideal for spooning over kebabs, drizzling over chips or spreading inside wraps.
The mayonnaise gives it that familiar takeaway-style creaminess, while the lemon and mint keep the flavour fresh. Add a pinch of Aleppo chilli if you fancy a little heat.
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Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 0 minutes
- Total time: 5 minutes
- Servings: 4-6
- Course: Sauce
Ingredients You'll Need
Full-fat natural Greek yoghurt, 200g: The base of the sauce. Full-fat yoghurt gives it a creamy consistency and a good balance of tanginess.
Mayonnaise, 2-3 tbsp: Adds richness and creates that creamy kebab shop-style texture. Start with 2 tablespoon and add another if you prefer a richer sauce.
Garlic, 2 cloves: Crush the garlic finely so its flavour spreads evenly throughout the sauce.
Lemon juice, 1¼ tbsp: Adds brightness and balances the richness of the yoghurt and mayonnaise.
Dried mint, 1 tsp: Gives the sauce a fresh, cooling herbal flavour.
Sugar, ½ tsp: Takes the edge off the lemon juice and garlic, helping balance the flavours.
Salt, 1 tsp: Seasons the sauce. If you prefer a less salty sauce, start with ½ tsp, taste and add more as needed.
How to Make Kebab Shop Garlic Sauce
- Combine the ingredients. Add the Greek yoghurt, mayonnaise, crushed garlic, lemon juice, dried mint, sugar and salt to a small bowl.
- Mix until smooth. Stir thoroughly until everything is evenly combined.
- Taste and adjust. Add the remaining mayonnaise if you want a creamier sauce. Adjust the seasoning to taste.
- Chill and serve. Serve straight away or refrigerate for 15-20 minutes to let the flavours develop.
Variation: Aleppo Chilli Garlic Sauce
For a little warmth, mix in ½ teaspoon Aleppo chilli flakes. They add a gentle heat with a slightly fruity flavour that works particularly well with grilled lamb, chicken and crispy chips.
What to Serve with Kebab Shop Garlic Sauce
- Kebabs and kofta: Drizzle over grilled lamb, chicken shish or kofta. Such as Adana Kebab - Turkish Lamb Kebabs, Kebab Koobideh - Persian Ground Lamb Kebabs, Pakistani Lamb Seekh Kebabs (Restaurant-Style), Tortilla Kebab Skewers (Turkish-Inspired Lamb Kebabs).
- Chips: Spoon over crispy chips, especially when serving them with spiced mince.
- Wraps and flatbreads: Spread inside a wrap with grilled meat, salad and pickles.
- Burgers: Use in place of mayonnaise for a garlicky finish.
- Grilled vegetables: Serve as a dip alongside roasted potatoes, cauliflower or peppers.
Storage
Store in an airtight container in the fridge and use within 2-3 days, provided the ingredients are fresh and the sauce has been handled safely. Keep refrigerated until serving and stir before using.
Frequently Asked Questions
Can I make kebab shop garlic sauce ahead of time?
Yes. You can prepare it a day ahead and refrigerate it. The garlic flavour will develop as the sauce rests.
Can I make it without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yoghurt, although the sauce will be tangier and less rich.
Can I make it spicy?
Add ½ teaspoon Aleppo chilli flakes and adjust to taste.
Is this the same as toum?
No. Toum is a Lebanese garlic sauce made by emulsifying garlic with oil. This recipe uses Greek yoghurt and mayonnaise, giving it a thicker, creamier and tangier consistency.
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📖 Recipe
Kebab Shop Garlic Sauce
Ingredients
- 200 g full-fat natural Greek yoghurt
- 2-3 tablespoon mayonnaise
- 2 cloves garlic crushed
- 1 ¼ tablespoon lemon juice
- 1 teaspoon dried mint please do not use fresh!
- ½ teaspoon sugar
- ½ - 1 teaspoon salt or to taste
Instructions
- Combine the ingredients. Add the Greek yoghurt, mayonnaise, crushed garlic, lemon juice, dried mint, sugar and salt to a small bowl.
- Mix until smooth. Stir thoroughly until everything is evenly combined.
- Taste and adjust. Add more mayonnaise if you want a creamier sauce. Adjust the seasoning to taste.
- Chill and serve. Serve straight away or place in the fridge for 15-20 minutes to let the flavours develop.
Notes
Variation: Aleppo Chilli Garlic Sauce
For a little warmth, mix in ½ teaspoon Aleppo chilli flakes. It adds a gentle heat with a slightly fruity flavour that works particularly well with grilled lamb, chicken and crispy chips.What to Serve with Kebab Shop Garlic Sauce
- Kebabs and kofta: Drizzle over grilled lamb, chicken shish or kofta. Such as Adana Kebab - Turkish Lamb Kebabs, Kebab Koobideh - Persian Ground Lamb Kebabs, Pakistani Lamb Seekh Kebabs (Restaurant-Style), Tortilla Kebab Skewers (Turkish-Inspired Lamb Kebabs).
- Chips: Spoon over crispy chips, especially when serving them with spiced mince.
- Wraps and flatbreads: Spread inside a wrap with grilled meat, salad and pickles.
- Burgers: Use in place of mayonnaise for a garlicky finish.
- Grilled vegetables: Serve as a dip alongside roasted potatoes, cauliflower or peppers.
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