Zankou Chicken Garlic Sauce is one of those amazing sauces that can change an ordinary meal into a bold one — can you believe I’ve never eaten Zankou Chicken?
It had me hooked from the first bite: creamy, garlicky, assertive, and unlike anything I had ever put in my mouth.
This sauce is not only for the birds, so to speak, but also great for dipping, spreading across or drizzling on anything that could use a flavor bump.
With crushed raw garlic, lemon juice, oil and a pinch of salt, it’s deceivingly simple but wildly addictive.
Great for dinner parties or just spicing up an at-home Mediterranean feast, this sauce is always the centerpiece of a meal.
How To Make Zankou Chicken Garlic Sauce
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Cuisine: Lebanese
- Course: Condiment
- Difficulty Level: Easy
- Yield: About 1 cup
- Calories per Serving: 80 (per tablespoon)
Ingredients
- 4 large russet potatoes, peeled and boiled until tender
- 10 fresh garlic cloves, peeled
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1 teaspoon salt
- 1 cup canola oil
- 1/4 cup room-temperature water
Instructions
Step 1: Prepare Your Base
- Cook the peeled russet potatoes until they’re for-tender – about 10-12 minutes. Drain, let them cool a bit.
Step 2: Blend the Garlic
- Transfer the peeled garlic cloves and salt to a food processor. Pulse until the garlic is very finely chopped and becomes more of a paste.
Step 3: Emulsify the Mixture
- With the processor on, slowly pour in the a thin stream of canola oil and lemon juice, switching back and forth between them. This is the step that causes the sauce to emulsify and turn creamy.
Step 4: Add Potatoes and Water
- Add the boiled potatoes to the mixture little at a time and mix well. Pour the water slowly, stirring, until you reach your desired consistency. You’re looking for a smooth, spreadable texture.
Step 5: Taste and Adjust
- Give the sauce a taste. Need more tang? Add a splash of lemon juice. Craving more salt? Sprinkle in a pinch.
And that’s it! Your homemade Zankou Chicken Garlic Sauce is ready to be devoured.
What is Shawarma Garlic Sauce Made Of?
Traditional shawarma garlic sauce, or toum, is prepared with garlic, oil, lemon juice and salt. This rendition adds boiled potatoes to help stabilize the puree into a smooth, creamy spread that is easier to execute successfully at home without requiring special skills or equipment.
What is Zankou Garlic Sauce Made From?
Best zankou chicken garlic sauce recipe is a lot like traditional toum, only it’s extra creamy thanks to the potato based mixture.
That distinct taste and texture is made from a few simple ingredients – garlic, oil, lemon juice and boiled potatoes!
Does Zankou Chicken Use Butter?
No, Zankou Chicken’s famous garlic sauce does not have butter in it. Its lush consistency comes entirely from an emulsion of oil and potatoes — a vegan-friendly method that the whole world should adopt.
Tips and Variations
- Substitutions: Swap canola oil for olive oil if you prefer a more robust flavor. Keep in mind that olive oil may slightly alter the taste and texture.
- Storage: Store your garlic sauce in an airtight container in the fridge for up to 5 days. The flavors deepen over time, making it even better on day two!
- Make-Ahead Tip: This sauce can be made a day in advance, allowing the flavors to meld beautifully.
- Spice It Up: Add a pinch of cayenne pepper or paprika for a spicy twist.
Video Tutorial
Serving Suggestions
- Pair it with juicy roasted chicken or chicken thighs for a flavor-packed meal.
- Spread it on warm pita bread as a dip for veggies.
- Use it as a sandwich spread for your next shawarma wrap or Chicken Maison sandwich.
- Serve alongside crispy fries or roasted potatoes for the ultimate dipping experience.
FAQ
What Is the Main Ingredient That Makes Zankou Chicken Garlic Sauce Creamy?
The emulsification of oil and boiled potatoes is the main ingredient that provides the creamy texture to Zankou Chicken Garlic Sauce.
Can I Use Olive Oil Instead of Canola Oil in This Recipe?
Of course, you might want to try a more intense-flavored olive oil, but expect it to find its way into the condiment’s flavor and texture.
How Long Can I Store Zankou Chicken Garlic Sauce?
The sauce can be stored for up to 5 days in an airtight container inside the refrigerator. It will taste even better after the second day.
What Can I Serve Zankou Chicken Garlic Sauce With?
This garlic sauce with roasted chicken, chicken or beef shawarma wraps, pita bread, veggies, fries and/ or roasted potatoes is complemented nicely.
Conclusion
Zankou Chicken Garlic Sauce is the soul awakening recipe that leaves you licking the plate after every meal. Creamy, punchy and memorable, it’s a foodie — and garlic lover’s dream.
This sauce sprinkles a little bit of fairy dust on every bite, whether you spread it on wraps, spoon it over grilled meats, or use it as a veggie dip.
I hope you’ll try it out and make it your own — even if you discover a new favorite way to enjoy it!
Feel free to share your thoughts, creative variations or questions in the comments. Let’s chat garlic & good eats below! Happy cooking!
Zankou Chicken Garlic Sauce
Ingredients
Method
- Boil the peeled russet potatoes until they’re fork-tender, about 10-12 minutes. Once done, drain and allow them to cool slightly.
- Add the peeled garlic cloves and salt to a food processor. Pulse until the garlic is finely minced and forms a paste.
- With the processor running, slowly drizzle in the canola oil and lemon juice, alternating between the two. This step ensures the sauce emulsifies, giving it that creamy texture.
- Gradually add the cooked potatoes to the mixture, blending continuously. Add the water in small increments to reach your desired consistency. You’re aiming for a smooth, spreadable texture.
- Give the sauce a taste. Need more tang? Add a splash of lemon juice. Craving more salt? Sprinkle in a pinch.
- And that’s it! Your homemade Zankou Chicken Garlic Sauce is ready to be devoured.
Notes
- Garlic Selection: Use fresh, firm garlic cloves for the best flavor. Avoid pre-minced or older garlic, as it can taste bitter.
- Oil Choice: Neutral oils like sunflower, canola, or grapeseed are ideal to avoid overpowering the garlic flavor. Olive oil can be used but may add a stronger taste.
- Texture: To achieve the signature creamy texture, blend the ingredients slowly to emulsify properly. Adding the oil gradually is key.
- Alternative Thickener: Traditional recipes use emulsified breadcrumbs or cooked potatoes. Potatoes create a silkier texture, while breadcrumbs result in a slightly thicker consistency.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavors may intensify over time.
- Serving Tip: Let the sauce sit at room temperature for 10-15 minutes before serving to bring out its full flavor.
- Customization: Adjust the lemon juice and garlic to your taste. Add salt gradually to balance the flavors.
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