Easy Garlic Kebab Sauce

Delicious homemade creamy garlic kebab sauce is so easy to make at home. With just 4 ingredients and 5 minutes of your time, you can make this better-than-takeout sauce. Serve with Lebanese kebabs, grilled meats, a dip or poured over a summer salad.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Lebanese Garlic Kebab Sauce

This delicious Lebanese Garlic Kebab Sauce recipe is made with just 4 ingredients in only two steps. It is very light but has a good kick of garlic. Used a garlic sauce for kebabs it is perfect with fresh or roasted vegetables, grilled meats, and all your favorite Lebanese cuisine.

This sauce is keto friendly, gluten-free, high protein and low in fat. You can increase the fat with a splash of extra virgin olive oil. Increase the protein with high protein yogurt or add a tablespoon of hemp seeds (hemp hearts).

Related Recipes: Lebanese Beef Kafta / Lebanese 7 Spice (Baharat)

The Ingredients

Skip down to the recipe card to see the nutrition facts and exact measures of ingredients needed to make this keto-friendly Middle Eastern Keto Garlic Yogurt Sauce recipe.

Garlic Kebab Sauce in bowls with labels so you know what each ingredient is.

All you need are 4 ingredients for this garlic sauce recipe.

Greek Yogurt – thick Greek style yogurt is what you need. Use any plain yogurt you like or use our 2 Ingredient Keto Yogurt recipe.

Fresh Garlic – use freshly peeled garlic cloves. You can use minced garlic, garlic powder, roasted garlic, or black garlic if you prefer.

Fresh Dill – fresh is best but if you only have dried dill then use that.

Lemon Juice – Plenty of fresh lemon juice makes this sauce freakin delicious!

How to make Garlic Kebab Sauce

Finely chopped onion and ill on a cutting board with a knife.

Step 1. Finely mince garlic and dill. Place into a small bowl.

Yogurt with dill and onion in a bowl with a black spoon.

Step 2. Add yogurt, lemon juice and zest. Mix to combine and season to taste.

It is easy to make garlic sauce in the Thermomix. I have included the method in the recipe card. Just make sure to chop the garlic and dill until finely minced before adding the yogurt.

Frequently Asked Questions

Is kebab garlic sauce vegan?

Kebab shop garlic sauce is made with yogurt so it is not vegan. However, for this recipe I have given an alternative for Greek yogurt so you can make it vegan. Toum (kebab garlic sauce without yogurt) is vegan but is made in a very different way to this recipe.

How long will it last in the fridge?

Store in an airtight container in the fridge for 3-5 days.

Garlic sauce on a kebabs.

What to Serve Garlic Kebab Sauce With?

This sauce is not only the best doner kebab sauce, but it also goes amazing with

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Garlic Kebab Sauce in a bowl with a bulb of garlic and a black spoon to the right.

Garlic Kebab Sauce

Garlic Kebab Sauce is so easy to make at home. With only 5 ingredients this delicious creamy garlicky sauce is ready in just minutes. Serve this Greek garlic sauce slathered over beef kafta, hot doner, Greek chicken or even as a simple salad dressing.
5 from 48 votes!
Prep Time: 5 mins
Total Time: 5 mins
Course: Sauce/Marinade
Cuisine: Lebanese
Diet: Diabetic, Gluten Free, Vegan
Recipe Category: Low Carb
Calories: 22kcal
Author: Megan Ellam
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Servings: 6 serves
Tap or hover over number to scale ingredients
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  • Small bowl
  • Thermomix®


  • 2 cloves garlic
  • 1 tablespoon dill
  • 1 cup Greek yogurt (240g)
  • Juice and zest of half a lemon (40g)



  • CHOP – Finely mince garlic and dill. Place into a small bowl.
    2 cloves garlic, 1 tablespoon dill
  • MIX – Add yogurt, lemon juice and zest. Mix to combine and season to taste.
    1 cup Greek yogurt (240g), Juice and zest of half a lemon (40g)


  • CHOP – Place garlic and dill into mixer; cop 3 sec/speed 7. Scrape and repeat until finely chopped.
    2 cloves garlic, 1 tablespoon dill
  • MIX – Add remaining ingredients; mix 5 sec/speed 5. Season to taste.
    1 cup Greek yogurt (240g), Juice and zest of half a lemon (40g)


If you love garlic add more! Add more or less garlic to taste.
You can use garlic powder if you prefer or Ranch Seasoning would also be epic in this recipe. Ranch is definitely not middle eastern but lends itself to this creamy sauce.
Dill can be substituted with chopped mint or parsley. I use fresh dill, but dried dill (or dried mint) can be used.
Sour cream or a combination of sour cream and mayonnaise can be used if you prefer a doner sauce based on mayonnaise.
I use fresh lemon juice only.
Season with sea salt flakes and cracked black pepper.
Extra virgin olive oil can be added for more fat and flavour.
Roasted garlic can be added for a milder and sweeter roasted garlic kebab sauce.
Use coconut yogurt for a dairy free vegan garlic kebab sauce.
To make black garlic sauce swap fresh garlic cloves with black garlic cloves.
Serve with beef kafta, burgers, grilled meats, threaded kebabs like chicken shish tawook or even with hour sous vide wagyu steaks. This is the perfect doner kebab sauce recipe. Slather the sauce onto before wrapping or use it as a dipping sauce for kebabs.
Store in an airtight jar in the fridge. It will last up to a week.
I have included how to make the kebab shop garlic sauce in the Thermomix as well as conventional methods. If you want to mix the sauce in a food processor or blender, use the smallest jug or bowl possible and mix until smooth.
This recipe yields approximately 1 1/4 cups. A serving portion is approximately 3 tablespoons. The actual number of servings will depend on your preferred portion sizes.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving.
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on types of ingredients used.

Your Own Notes


Serving: 1serve (3 tablespoons) | Calories: 22kcal | Carbohydrates: 2g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 52mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.05mg | Magnesium: 4mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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