Shawarma-licious

For those who do not know what shawarmas are, imagine donair meat, but instead of the sweet sauce replace with a garlic-tahini sauce. Add many vegetables, onions, pickled purple things, and it's grand. Yesterday I was thinking about supper, and decided I wanted a shawarma. I've not seen them outside Ontario yet, so it was decided that I would make one instead of hitchhiking to Ottawa to pick one up.
A quick Google gave me this site. Unfortunately, of all those ingredients for the sauce, we only had less than 1/2-cup tahini. So it was time to improvise:

Owen's Patented Trademarked Copyrighted Peanutty Shawarma Sauce Recipe

• Fill a 1/2-cup measure about 2/3s full with tahini
• Top up with natural, non-sweetened peanut butter (This is essential. Sweetened will really weird it up. Crunchy PB works well)
• Put in bowl. Add 1 tbsp yogurt. (We only had vanilla yogurt, not plain. It didn't actually affect it that much)
• Add ~1/2 tsp garlic powder (Real garlic, although possible, will be very, very strong)
• Add juice of 1/2 of a lime
• Mix all up. Add olive oil to decent sauce/paste-like consistency

It may sound a little strange, but it was quite good, approved by the whole family there. It's pretty healthy (I think) and mostly natural.

I'm now 2/3 of the way through my French course, and have finished setting up the next set of experiments. I'll be spending the next couple of days cleaning the lab and sorting all my samples. Also, I'll possibly be gathering new samples.