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Cava Skhug Recipe

I make this bold Cava Skhug recipe with fresh herbs, garlic, and jalapeños. It’s spicy, bright, and perfect for bowls, wraps, grilled meats, and veggies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Sauce, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Fresh cilantro Leaves and soft stems
  • 1 cup Fresh parsley Leaves only
  • 4 whole Jalapeños Remove seeds for less heat
  • 5 cloves Garlic Roughly chopped
  • 1 tsp Ground cumin Warm and earthy
  • 1 tsp Ground cardamom Lightly sweet
  • 1 tsp Ground coriander Adds citrus notes
  • ½ tsp Red chili flakes Optional for extra heat
  • 1 tsp Salt Adjust to taste
  • 2 tbsp Lemon juice Freshly squeezed
  • ½ cup Olive oil Good quality works best

Equipment

  • 1 Food processor or blender Needed for smooth blending
  • 1 Cutting board For prepping herbs and peppers
  • 1 Sharp knife Makes chopping easier
  • 1set Measuring cups and spoons For accurate amounts
  • 1 Spatula Scrape sides while blending
  • 1 Airtight glass jar For storing skhug

Method
 

Step 1
  1. Wash the cilantro and parsley well, then pat them completely dry. Roughly chop the herbs so they blend evenly.
    CAVA Skhug Recipe
Step 2
  1. 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.
    CAVA Skhug Recipe
Step 3
  1. Add the cilantro and parsley to a food processor and pulse a few times to break them down.
    CAVA Skhug Recipe
Step 4
  1. Chop the jalapeños and add them to the processor. I keep some seeds for heat, but you can remove them for a milder sauce.
    CAVA Skhug Recipe
Step 5
  1. Add the garlic, cumin, cardamom, coriander, red chili flakes, and salt.
    CAVA Skhug Recipe
Step 6
  1. Pour in the lemon juice, then slowly add the olive oil on top.
    CAVA Skhug Recipe
Step 7
  1. Blend until smooth but slightly textured. Stop and scrape down the sides if needed.
    CAVA Skhug Recipe
Step 8
  1. Transfer the skhug to a jar or bowl and taste. Adjust salt or lemon if needed, then serve.
    CAVA Skhug Recipe

Notes

I usually let the skhug sit in the fridge for 30 minutes before serving because the flavors blend better.
If the sauce thickens, I just stir in a little more olive oil.
This recipe freezes well in small portions for quick meals later.