Cava Skhug Recipe

Cava is a popular Mediterranean restaurant that serves fresh and tasty food. People love their bowls, wraps, and grilled meats. But one thing makes their food extra special – their sauces.

The first time I went to Cava, I ordered their grilled chicken. When the dish came, there was a bright green sauce on the side. It looked so fresh and pretty. I took my first bite of chicken with the sauce. The flavor was amazing! The chicken went from good to something really special.

This sauce is called Skhug, and it changed how I thought about the sauce.

After that day, I went back to Cava many times. Each time, I ordered different recipe just to eat them with that cava skhug sauce. It has a spicy kick, but it also tastes fresh and herby.

Cava sells some of their sauces and dips in stores. You can buy their hummus, harissa, and dressings at grocery shops. But skhug is not sold in stores. They only serve it fresh at their restaurants.

SO, I tried making this sauce many times to get the same flavor at home, and I finally did it!

Today I’m sharing this copycat Cava Skhug Recipe so you can enjoy the same restaurant taste at home.

What Is Skhug?

Skhug (also called Zhoug, Zhug, or Schug) is a spicy green sauce that comes from Middle Eastern and Yemeni cooking. The word comes from the Arabic root “س-ح-ق,” which means “to crush” or “to pestle.”

This name fits perfectly because the sauce was first made by crushing herbs, garlic, and chili peppers together with a blender or food processor.

The sauce spread from Yemen to Israel and other parts of the Mediterranean, where it became a favorite with many dishes.

People love it because it’s fresh, spicy, and full of herbs like parsley and cilantro. It’s a little like a mix between pesto and hot sauce.

Cava makes their own fresh schug in their restaurant kitchens. It’s not sold in stores or grocery shops because they prefer to keep it freshly prepared for the meals they serve.

Green or Red Skhug – The One Cava Really Uses

There are two main types of Skhug – Green Skhug and Red Skhug. The color comes from the peppers used. Green Skhug uses green peppers like jalapeños. Red Skhug uses red chilies and can be a bit sweeter.

Cava uses the green version. The green sauce matches the fresh and light flavors of their Mediterranean menu. It adds a fresh spicy taste without being too heavy. This copycat recipe also uses the green Skhug, the same one you get at Cava.

Cava Skhug Ingredients

• 4 Jalapeno Peppers: Pick fresh ones that feel firm and look bright green. The seeds make the sauce extra spicy. Leave them in for more heat or take them out for less. You can also use serrano peppers, but they’re hotter, so use fewer.
• 2 Tablespoons of Minced Fresh Garlic: Fresh garlic adds a strong, savory taste. Use fresh cloves instead of powder. Peel and chop them finely before adding. You’ll need about 6 to 8 cloves for 2 tablespoons.
• 1/2 Cup of Fresh Parsley: Parsley adds a bright, fresh flavor and color. Use flat-leaf (Italian) parsley for more taste. Wash well, remove the leaves, and discard thick stems. You can also use cilantro for a different herby flavor.
• 1 Tablespoon of Squeezed Lemon Juice: Fresh lemon juice gives a tangy, sour note that lifts the sauce. Squeeze a fresh lemon for the best taste. One lemon usually gives 2 to 3 tablespoons of juice.
• 1/2 Teaspoon of Salt: Salt brings out all the flavors in the sauce. Regular table salt, sea salt, or kosher salt all work.
• 1/4 Teaspoon of Cumin: Cumin adds a warm and nutty flavor. Use ground cumin for ease or grind whole seeds for a fresher taste.
• 1 Tablespoon of Coriander Seeds: These small, round seeds add a sweet, citrusy touch. You can keep them whole or lightly crush them before adding. Ground coriander also works if that’s what you have.
• 1/2 Cup of Olive Oil: Olive oil makes the sauce smooth and helps everything blend. Regular or extra virgin both work, but extra virgin has a stronger flavor.

Essential Kitchen Tools and Equipment Needed

1. Blender or food processor – To blend the sauce smoothly.
2. Measuring cups and spoons – For accurate ingredient portions.
3. Cutting board – To chop herbs and peppers.
4. Sharp knife – Makes cutting herbs and peppers easy.
5. Spatula or spoon – For scraping the sauce from the blender.
6. Glass jar or airtight container – Perfect for storing the finished Skhug.

How to Make Cava Skhug at Home

Step 1 | Prepare the Ingredients

Wash the jalapeños and the parsley. Cut the jalapeños in half and remove the seeds (if you want a less spicy sauce). Mince the garlic if using fresh cloves. Measure out all the other ingredients.

Step 2 | Combine the Ingredients

Place the jalapeños, parsley, garlic, coriander seeds, cumin, lemon juice, and salt into a food processor or blender. Pour in half of the olive oil (¼ cup). The remaining oil will be added later.

Step 3 | Pulse the Mixture

Cover the processor and pulse a few times to break down the larger pieces. After several pulses, the mixture should look coarsely chopped.

Step 4 | Blend Until Smooth

Turn the processor on and slowly pour in the remaining ¼ cup of olive oil through the lid opening. Continue blending until the sauce becomes mostly smooth, with a slightly textured consistency – similar to a thin pesto.

Step 5 | Taste and Adjust

Turn off the processor and taste the sauce. Add crushed red pepper for more heat, or a bit more salt if desired. Adjust the flavor to your liking.

Step 6 | Store the Sauce

Transfer the sauce to an airtight container. Your homemade Cava Skhug is now ready! You can enjoy it right away, but I recommend refrigerating it for about an hour to let the flavors blend perfectly.

Tips for the Best Flavor and Texture

• Toast the Spices: Lightly toast the coriander seeds in a dry pan over medium heat for 1–2 minutes. Shake the pan so they don’t burn. Let them cool before blending to bring out a stronger, more fragrant flavor.
• Don’t Over blend: Keep the texture slightly coarse, like a thin pesto. Overblending can make the sauce too thin and reduce the vibrant flavor of the herbs.
• Balance the Thickness: Skhug should be thick but easy to scoop or pour. If it’s too thick, add 1 tablespoon of olive oil at a time. If it’s too runny, blend in a few more pieces of jalapeño or parsley.
• Use Good-Quality Olive Oil: Olive oil carries much of the flavor. Choose a smooth, clean-tasting oil – it helps all the ingredients come together perfectly.

How to Use Cava Skhug Sauce

The most common way to enjoy skhug is as a condiment, like hot sauce or ketchup. Drizzle it over grain bowls, rice bowls, or salad bowls.

Skhug tastes great with grilled meats – chicken, beef, lamb, or fish – right after cooking. It also works well as a marinade. Mix some skhug with olive oil and coat the meat before cooking, letting it sit for at least 30 minutes.

Serve skhug as a dip for bread, crackers, or vegetables. Mix it with yogurt or sour cream to make it creamy and mild. It can also be used as a spread for sandwiches and wraps instead of mayo or mustard.

Add a spoonful of skhug to scrambled eggs or an omelet for extra flavor. Roasted vegetables taste better with a little skhug on top, and it also adds extra flavor to soups or stews.

Storage and Shelf Life

Refrigeration Guidelines: Once the sauce is ready, keep it in an airtight glass jar and store it in the refrigerator. It stays fresh for about 5 to 7 days. Always use a clean spoon when scooping it out to avoid contamination.

Freezing Options: Skhug sauce can also be frozen. Place small portions in ice cube trays, freeze them, then move the cubes to a freezer bag. This way, you can thaw a little at a time as needed. Frozen Skhug lasts up to 2 months without losing much flavor.

Best Containers for Longevity: Glass jars or small airtight plastic containers work best. Make sure they’re dry before adding the sauce. A thin layer of olive oil on top helps seal in freshness.

Signs of Spoilage: If the color turns dark brown or you notice an unpleasant smell, it’s time to discard it. Also, any mold or cloudy spots mean it’s no longer safe to use.

Cava Skhug Recipe FAQs

1. How spicy is Skhug sauce?

It depends on how many peppers you use. With jalapeños and seeds included, it’s medium-hot. Removing the seeds or using fewer peppers makes it milder.

2. Can I make Skhug oil-free?

Yes, you can reduce or replace olive oil if needed. Try using a small amount of water or lemon juice to blend the sauce smoothly. The texture will be slightly different, but the flavor will remain fresh and herby. Keep in mind that the oil adds richness, so the sauce will feel lighter without it.

3. How can I make Skhug creamier?

To make it creamier, add a little plain yogurt or tahini while blending. This softens the heat and creates a smooth, rich texture. Creamy Skhug is perfect as a dip or spread and works well with sandwiches, wraps, or roasted vegetables.

4. I don’t have a food processor. Can I make this sauce?

Yes, you can still make this sauce without a food processor. You will need a sharp knife and a cutting board. Chop the jalapeños, parsley, and garlic as finely as you can.

Then, use a mortar and pestle to crush them together with the coriander seeds and salt. This is the traditional way to make Skhug! Once it is a paste, mix in the lemon juice, cumin, and olive oil.

4. How long does Skhug keep at room temperature?

Skhug should not be left at room temperature for long periods. Because it contains fresh herbs and garlic, it can spoil quickly.

Always refrigerate it immediately after making. At room temperature, it should only sit out briefly while serving, no more than one hour.

Continue to Content

Cava Skhug Recipe

Yield: 1 cup (16 servings)

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 2 minutes

Make Cava Skhug Recipe in just 12 minutes! This spicy green sauce adds bold, fresh Mediterranean flavor to grilled meats, bowls, and wraps.

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Ingredients

• 4 Jalapeño Peppers, fresh and firm (remove seeds for less spice)
• 2 Tablespoons Fresh Garlic, minced (about 6–8 cloves)
• ½ Cup Fresh Parsley, leaves only, packed
• 1 Tablespoon Fresh Lemon Juice, from about ½ lemon
• ½ Teaspoon Salt
• ¼ Teaspoon Ground Cumin
• 1 Tablespoon Coriander Seeds, lightly toasted or ground
• ½ Cup Olive Oil, extra virgin preferred

Instructions

1. Wash the jalapeños and the parsley. Cut the jalapeños in half and remove the seeds (if you want a less spicy sauce). Mince the garlic if using fresh cloves. Measure out all the other ingredients.
2. Place the jalapeños, parsley, garlic, coriander seeds, cumin, lemon juice, and salt into a food processor or blender. Pour in half of the olive oil (¼ cup). The remaining oil will be added later.
3. Cover the processor and pulse a few times to break down the larger pieces. After several pulses, the mixture should look coarsely chopped.
4. Turn the processor on and slowly pour in the remaining ¼ cup of olive oil through the lid opening. Continue blending until the sauce becomes mostly smooth, with a slightly textured consistency - similar to a thin pesto.
5. Turn off the processor and taste the sauce. Add crushed red pepper for more heat, or a bit more salt if desired. Adjust the flavor to your liking.
6. Transfer the sauce to an airtight container. Your homemade Cava Skhug is now ready! You can enjoy it right away, but I recommend refrigerating it for about an hour to let the flavors blend perfectly.

Nutrition Information:

Serving Size: 1 tablespoon
Amount Per Serving: Calories: 75Total Fat: 8gSaturated Fat: 1gSodium: 70mgCarbohydrates: 1g

The Cava Skhug Recipe is an easy way to add bold, fresh flavors to everyday meals. This sauce brings life and zest to your meals without any extra effort. You can adjust the heat and herbs to match your taste.

Enjoy the bright, herby flavor of Cava right at home with simple ingredients. I’d love to hear how your version turns out!