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Writer's pictureLaurel

Shawarma Mia! Herb Sauce

If you know me, you know I'm a sucker for a good sauce. If it can be drizzled or sopped up with some version of a carbohydrate, I'm a fan, and this new Shawarma Mia! Herb Sauce is at the top of my sauce list at the moment.


This vibrant green pesto-like sauce is a symphony of fresh herbs, zesty lemon, and a secret ingredient: my handcrafted Shawarma Mia! spice blend, whose warm, aromatic spices add depth and complexity, making it a truly unforgettable addition to any meal. Indeed, Shawarma Mia! Herb Sauce can be used as a marinade or sauce for grilled beef, lamb, pork, chicken, or fish, or as a sauce for sandwiches and wraps. For a quick and easy pasta dish, just toss some cooked pasta with the sauce and top with some grated parm. It also makes a fantastic dip for fresh vegetables or chips. The possibilities are truly endless!


Let's get cooking, shall we?


herb sauce
Shawarma Mia! Herb Sauce

Shawarma Mia! Herb Sauce

Makes about 1 cup of sauce


Ingredients:

  • 1 bunch cilantro

  • 2 bunches flat leaf (Italian) parsley

  • 1 bunch mint

  • 3 garlic cloves

  • 2 teaspoons Shawarma Mia!

  • 1/4 cup lemon juice

  • 3/4 cup extra virgin olive oil

  • Kosher salt


Directions:


Grab the bunch of cilantro and tear off the stems at about where the leaves stop, leaving yourself with the leaves and the tender stems at the top. Give the cilantro a rough chop and place it in a blender or food processor. Do the same with the bunches of parsley. Remove stems from the mint, and add the leaves to the blender or food processor with the roughly chopped cilantro and parsley, along with the garlic cloves, the Shawarma Mia!, and the lemon juice. With the blender/processor running, slowly add the olive oil and process until you've got a pesto-like sauce. You may need more olive oil if your herb bunches were particularly large.


Season to taste with salt and additional Shawarma Mia!, if desired.


Make ahead: Sauce will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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1 Comment


Absolutely loved making this recipe after tasting it at your last Sip & Shop! 🤤 I made it to use with steaks, as chicken marinade, and even mixed with some pasta and spinach. 😅

Another great yummy recipe! Thanks Chef Laurel!

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