If you’ve ever eaten at Cava and wondered what that bright green, spicy sauce was that made your bowl unforgettable, you’re not alone.
That sauce is called Skhug, and once you try it at home, you’ll understand why people get obsessed. I make this version regularly, and every time it disappears faster than I expect.
This homemade Cava Skhug recipe is bold, herby, garlicky, and spicy in the best way.
Hi, my name is Dipendra Kumar. I am a chef, I like cooking food for my friends. I like making my own recipe. I prefer my module for my recipe.
It’s quick to make, totally customizable, and instantly upgrades bowls, wraps, veggies, and grilled meats.
Recipe Overview
- Cuisine: Middle Eastern / Mediterranean
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Servings: 8
- Yield: About 1 cup
What Is Skhug?
Skhug, also spelled zhug, zhoug, or schug, is a spicy green sauce that comes from Yemen.
Traditionally, it was made by crushing fresh herbs, garlic, and hot peppers using a mortar and pestle.
Over time, it spread across Israel and the Mediterranean and became a staple condiment.
Today, Skhug is known for its vibrant green color, fresh herb flavor, and noticeable heat.
Cava made it popular in the U.S. by serving it fresh with their bowls, wraps, and grilled proteins.
History and Origin
Skhug has deep roots in Yemeni cuisine, where spices and herbs play a huge role in everyday cooking.
When Yemeni Jewish communities migrated to Israel, they brought Skhug with them. From there, it evolved and adapted, depending on local tastes and ingredients.
What I love most is that even though Skhug feels trendy now, it’s actually a centuries-old sauce with real cultural history behind it.
Green or Red Skhug – The One Cava Really Uses
There are two main versions of Skhug.
Green Skhug is made with green chilies, cilantro, and parsley.
Red Skhug uses dried red chilies and has a deeper, smokier flavor.
Cava uses green Skhug, which is lighter, fresher, and herb-forward. This recipe sticks closely to that green version, with a balance of heat and brightness that doesn’t overpower your food.
What Does Cava Skhug Sauce Taste Like
To me, Cava Skhug tastes like a burst of freshness followed by warmth. The cilantro and parsley hit first, then the garlic and spices come through, and finally the heat settles in.
It’s spicy, but not harsh. Bright, but not acidic.
I’d rate it a solid 9.5 out of 10. The only reason it’s not a perfect 10 is that if you’re sensitive to heat, it can surprise you a little. But honestly, that kick is what makes it special.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 1 cup | Fresh cilantro | Leaves and soft stems |
| 1 cup | Fresh parsley | Leaves only |
| 4 | Jalapeños | Seeds in for spicy, out for mild |
| 5 cloves | Garlic | Roughly chopped |
| 1 tsp | Ground cumin | Warm and earthy |
| 1 tsp | Ground cardamom | Lightly sweet and aromatic |
| 1 tsp | Ground coriander | Citrusy balance |
| ½ tsp | Red chili flakes | Optional extra heat |
| 1 tsp | Salt | Adjust to taste |
| ½ cup | Olive oil | Use good quality |
| 2 tbsp | Lemon juice | Freshly squeezed |
Equipment Needed
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Food processor or blender | For smooth blending |
| 1 | Cutting board | Herb and pepper prep |
| 1 | Sharp knife | Makes prep easier |
| 1 set | Measuring cups & spoons | Accuracy matters |
| 1 | Spatula | Scraping sides |
| 1 | Airtight jar | Storage |
How To Make Cava Skhug Sauce
Step 1: Prep the herbs
Wash the cilantro and parsley really well. Pat them completely dry using a towel.
This step matters because extra water can dull the flavor and thin the sauce. Roughly chop everything so it blends evenly.
Step 2: Quick roast
Spread the cilantro on a baking tray and place it in a 400°F oven for about one minute. This slightly softens the leaves and deepens the flavor without cooking them fully.
Step 3: Add herbs to the processor
Place the cilantro and parsley into the food processor. Give it a quick pulse just to break them down.
Step 4: Add the heat
Chop the jalapeños and add them in. I usually leave some seeds in because I like heat, but you can remove them if you prefer a milder sauce.
Step 5: Add garlic and spices
Drop in the garlic, cumin, cardamom, coriander, chili flakes, and salt. At this point, the kitchen already starts smelling amazing.
Step 6: Add lemon and olive oil
Pour in the lemon juice, then slowly add the olive oil. Adding it gradually helps everything emulsify nicely.
Step 7: Blend
Blend until the sauce is smooth but still has a little texture. Scrape down the sides if needed.
Step 8: Serve
Transfer the Skhug into a jar or bowl. Taste and adjust salt or lemon if needed. It’s ready to use right away.
Tips and Variations
- If you want milder Skhug, remove all jalapeño seeds and skip chili flakes.
- For extra heat, add a serrano pepper or more chili flakes.
- You can use all parsley if you don’t like cilantro, though the flavor will change.
- A small spoon of yogurt or tahini can mellow the spice.
- Letting the sauce sit overnight makes it taste even better.
How to Store Leftover Cava Skhug Sauce
I store Skhug in a glass jar with a tight lid. In the fridge, it stays fresh for up to one week. The oil may separate slightly, which is normal. Just stir before using.
You can also freeze it in ice cube trays for up to three months. This is perfect when you want small portions ready to go.
How Can Serve Cava Skhug Sauce
I use this sauce everywhere. I drizzle it over roasted vegetables, swirl it into rice bowls, spread it on wraps, and spoon it over grilled chicken. It’s also incredible with eggs and warm pita bread.
Once you have it in your fridge, you’ll start adding it to meals without even thinking about it.
Nutrition Benefits of Cava Skhug
This sauce isn’t just flavorful, it’s nutritious too. Fresh herbs are rich in antioxidants, garlic supports heart health, and olive oil provides healthy fats.
Jalapeños may help boost metabolism, and there are no processed ingredients here. It’s a clean, fresh way to add bold flavor without heavy sauces.
Cava Skhug Recipe
Ingredients
Equipment
Method
- Wash the cilantro and parsley well, then pat them completely dry. Roughly chop the herbs so they blend evenly.
- Spread the cilantro on a baking tray and place it in a 400°F oven for about 1 minute. This softens the leaves and boosts flavor.
- Add the cilantro and parsley to a food processor and pulse a few times to break them down.
- Chop the jalapeños and add them to the processor. I keep some seeds for heat, but you can remove them for a milder sauce.
- Add the garlic, cumin, cardamom, coriander, red chili flakes, and salt.
- Pour in the lemon juice, then slowly add the olive oil on top.
- Blend until smooth but slightly textured. Stop and scrape down the sides if needed.
- Transfer the skhug to a jar or bowl and taste. Adjust salt or lemon if needed, then serve.
Notes
If the sauce thickens, I just stir in a little more olive oil.
This recipe freezes well in small portions for quick meals later.
FAQs:-
What is Cava Skhug made of?
Cava Skhug is made with fresh cilantro, parsley, jalapeños, garlic, olive oil, lemon juice, and warm spices like cumin and coriander.
Is Cava Skhug very spicy?
It’s moderately spicy. I remove the jalapeño seeds when I want it mild and keep them in for more heat.
How long does homemade Skhug last in the fridge?
When stored in an airtight jar, it stays fresh in the fridge for up to one week.
Can I freeze Skhug sauce?
Yes, I freeze it in small portions using ice cube trays, and it keeps well for about 2–3 months.
What do you eat Cava Skhug with?
I use it on grain bowls, wraps, grilled chicken, roasted vegetables, eggs, and even as a dip for pita bread.
Conclusion
I love how this Cava Skhug Recipe turns simple meals into something exciting. It’s fresh, spicy, and full of life, and honestly, I never regret making a batch. If you try it once, I know you’ll keep coming back to it again and again. Thanks for cooking with me, and happy eating.
Read More:- Pappadeaux Alexander Sauce Recipe
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