Garlic Sauce for Kebabs (Creamy, Sharp & Reliable)
A good garlic sauce should cool hot food, cut through fat, and never taste flat. This version is quick to make, easy to adjust, and designed specifically to work with grilled kebabs, not pasta or salads.
It’s creamy without being heavy, garlicky without being harsh, and stable enough to make ahead.
Garlic Sauce for Kebabs (Creamy, Sharp & Reliable)
🔥easy⏱
Prep 10 🍽Serves 4
Ingredients
200g full-fat Greek yogurt
2–3 cloves garlic, finely grated
1 tbsp lemon juice
2 tbsp olive oil
½ tsp salt
Optional: pinch of white pepper or cumin
Nutrition (per serving)
Calories: 95
Protein: 5g
Fat: 6g
Carbs: 4g
Method
Start with the yogurt – Spoon the yogurt into a bowl and whisk briefly until smooth. This gives you a clean, creamy base to work from.
Build the flavour – Add the grated garlic, lemon juice, olive oil, and salt. Stir well so everything is evenly combined and glossy.
Adjust the texture – If the sauce feels too thick, loosen it with a teaspoon of cold water. If it’s too loose, add a little more yogurt.
Let it rest – Cover and refrigerate for at least 20 minutes. This softens the raw garlic and brings the flavours together.
Good to know
If the garlic tastes sharp at first, give the sauce time. Twenty minutes in the fridge makes a big difference.
