In a medium-sized mixing bowl, add the full-fat Greek yogurt, freshly squeezed lemon juice, and tahini. Press the garlic cloves using a garlic press and introduce them to the bowl along with the diced dill and mint. Sprinkle in the fine sea salt, and prepare for a flavorful mixture that will be your creamy garlic shawarma sauce.

Using a whisk or a spatula, vigorously blend all the ingredients. Aim for a uniform and smooth consistency, making sure no clumps remain. The sauce should be creamy and luscious, reflecting the tangy notes of the lemon and the aromatic garlic. This should take about 1 to 2 minutes of mixing.

Cover the mixing bowl tightly with plastic wrap or transfer the sauce to an airtight container. Let the creamy garlic shawarma sauce chill in the refrigerator for at least one hour.

Once chilled, transfer any leftover sauce into an airtight container if you haven't already. Store it in the refrigerator, where it can last up to 14 days.