Description
This zesty tahini sauce is packed with garlic, lemon, fresh herbs, za’atar, and Aleppo pepper. Perfect for drizzling over chicken, grain bowls, roasted veggies, or using as a bold Mediterranean marinade.
Ingredients
- 1/2 cup tahini (make sure it's nice and runny)
- 1/3 cup red wine vinegar
- 2 tablespoons olive oil
- 1/4 cup lemon juice (about the juice of one large lemon)
- 1 tablespoon za'atar
- 1/3 cup fresh chopped parsley
- 1/4 cup fresh chopped mint
- 1 teaspoon Aleppo pepper
- 1 teaspoon sea salt
- 1/2 teaspoon coarse black pepper
- 5 cloves garlic, chopped
Instructions
Add the tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and chopped garlic into the bowl. Use a whisk to combine the ingredients.
Tip: If your marinade is too thick because of the tahini, add a couple of tablespoons of cold water until the sauce is nice and runny.
Notes
Storage: Store in an airtight jar in the fridge for up to 5 days. It may thicken slightly—just stir in a splash of water or lemon juice to loosen.
Heat Note: Aleppo pepper adds a mild, fruity heat. For a spicier kick, you can sub with crushed red pepper or add a pinch of cayenne.
Recipe adapted from my Za'atar Chicken Thighs with Tahini and Garlic Recipe.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Category: Sauces & Condiments
- Method: Modern Mediterranean
- Cuisine: Whisk (no-cook)