Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes
Cuisine: Middle Eastern / Mediterranean
Course: Sauce / Condiment
Servings: 8
Calories: 100 kcal

CAVA Skhug Recipe – Make the Famous Spicy Green Sauce at Home

If you’ve ever ordered a grain bowl at CAVA, you’ve probably noticed that bright green sauce sitting beside the hummus and garlic dressing. It may not look like much at first, but one spoonful completely changes the flavor of the entire bowl. That’s Skhug (also spelled Zhug or Zhoug), and honestly, it’s one of my favorite sauces to keep in the refrigerator.

The first time I tried CAVA’s Skhug, I wasn’t expecting it to be so flavorful. It’s spicy, fresh, garlicky, and packed with herbs. Every bite has a little kick, but it never overpowers the food. Instead, it makes everything taste brighter and more exciting.

After trying it several times, I decided to recreate it at home. Surprisingly, it wasn’t difficult at all. The ingredients are simple, the preparation takes less than 15 minutes, and the homemade version tastes just as fresh—if not better—than the restaurant’s.

If you enjoy Mediterranean flavors, meal prep bowls, grilled chicken, roasted vegetables, or even simple sandwiches, this CAVA Skhug Recipe is something you’ll want to make again and again.

Recipe Overview

What Is Skhug?

Skhug is a traditional spicy herb sauce that originated in Yemen hundreds of years ago. Over time, it became incredibly popular throughout Israel and many Mediterranean countries. Today, restaurants like CAVA have introduced this amazing condiment to millions of people across the United States.

Unlike creamy sauces, Skhug is made almost entirely from fresh herbs, garlic, peppers, olive oil, and warm spices. Everything gets blended together until it becomes a vibrant green sauce that’s full of bold flavors.

There are actually two main varieties of Skhug:

• Green Skhug – Made with cilantro, parsley, and green chilies.
• Red Skhug – Made with dried red chilies for a deeper, smokier flavor.

CAVA uses the green version, which is the one we’ll be making today.

Why You’ll Love This Recipe

There are plenty of reasons why this recipe has become one of my favorites.

✔ Ready in only 15 minutes

✔ Uses fresh, simple ingredients

✔ Better than store-bought sauces

✔ Naturally dairy-free

✔ Vegan friendly

✔ Gluten-free

✔ Perfect for meal prep

✔ Stores well in the refrigerator

✔ Adds incredible flavor to almost any meal

✔ Easy to customize the spice level

What Does CAVA Skhug Taste Like?

Trying to describe Skhug isn’t easy because it’s unlike most sauces.

The first thing you’ll notice is the freshness from the cilantro and parsley.

Next comes the garlic, followed by warm spices like cumin and coriander.

Finally, the jalapeños bring a spicy kick that lingers just enough without becoming overwhelming.

It’s:

• Fresh
• Garlicky
• Herbaceous
• Bright
• Slightly smoky
• Citrusy
• Moderately spicy

If you enjoy chimichurri or pesto but want something with a little more heat, you’ll absolutely love this sauce.

Ingredients

Ingredient Notes

Fresh Cilantro

This is the star of the recipe. Try to use fresh, vibrant cilantro instead of wilted leaves. Soft stems are perfectly fine and actually contain lots of flavor.

Parsley

Parsley balances the stronger cilantro flavor and gives the sauce its beautiful green color.

Jalapeños

Want it milder?

Simply remove the seeds before blending.

Love spicy food?

Leave the seeds in or replace one jalapeño with a serrano pepper.

Garlic

Fresh garlic works best here. Since it isn’t cooked much, you’ll really taste its bold flavor.

Olive Oil

Use a good-quality extra virgin olive oil if possible. It gives the sauce a richer, smoother finish.

Lemon Juice

Freshly squeezed lemon juice is much better than bottled juice. It brightens all the herbs beautifully.

Kitchen Equipment

How to Make CAVA Skhug

Step 1 – Prepare the Herbs

Wash the cilantro and parsley really well under cold water. Since herbs usually hold quite a bit of dirt, I like rinsing them twice just to be safe.

Pat them completely dry using a clean kitchen towel or paper towels. Removing extra water helps keep the sauce thick and flavorful.

Roughly chop both herbs before adding them to the food processor.

Step 2 – Toast the Spices

Heat a small skillet over medium-low heat.

Add a tablespoon of olive oil along with the cumin, coriander, cardamom, and garlic.

Cook everything for about one minute.

Don’t let the garlic brown.

You’re simply warming the spices enough to release their aroma.

Trust me—the kitchen starts smelling incredible at this point.

Step 3 – Blend the Herbs

Add the cilantro and parsley to your food processor.

Pulse three or four times until the herbs are finely chopped.

Avoid blending continuously because you don’t want the herbs turning into a puree.

Step 4 – Add the Jalapeños

Slice the jalapeños into smaller pieces before adding them.

If you’re serving kids or anyone sensitive to spice, remove the seeds first.

For a more authentic CAVA-style heat, leave some of the seeds inside.

Step 5 – Add Remaining Ingredients

Add:

• Garlic
• Toasted spices
• Lemon juice
• Salt
• Chili flakes (optional)

Finally, slowly pour in the olive oil while pulsing the processor.

This helps create a smooth, emulsified sauce with just the right consistency.

Expert Tips for the Best CAVA Skhug

After making this recipe dozens of times, I’ve picked up a few tricks that make a big difference. These simple tips will help you get the freshest flavor and the perfect texture every time.

• Use fresh herbs. Fresh cilantro and parsley are the heart of this recipe. If they’re wilted, the sauce won’t taste nearly as vibrant.
• Dry the herbs completely. Excess water makes the sauce watery and shortens its shelf life.
• Don’t over-blend. Skhug should have a little texture. Blend until everything is finely chopped, not completely smooth like a puree.
• Toast the spices gently. Warming cumin, coriander, and cardamom for a minute brings out much deeper flavors.
• Add olive oil slowly. Pouring it in gradually helps create a smooth, well-balanced sauce.
• Taste before serving. Every bunch of herbs is different, so you may want a little more lemon juice or salt.
• Let it rest. I usually refrigerate the sauce for about 30 minutes before serving. The flavors blend together beautifully.

Easy Variations

One thing I love about this recipe is how easy it is to customize.

Make It Less Spicy

Remove all the seeds from the jalapeños or use just two peppers instead of four.

Make It Extra Spicy

Replace one or two jalapeños with serrano peppers, or add extra red pepper flakes.

Add Creaminess

Blend in one tablespoon of tahini or a spoonful of Greek yogurt for a smoother, milder sauce.

Make It Smoky

Add a pinch of smoked paprika or roast the jalapeños before blending.

Herb Variations

Not a huge cilantro fan?

Use more parsley instead. The flavor changes a bit, but it’s still delicious.

What Can You Serve with CAVA Skhug?

Honestly, this sauce goes with almost everything.

I originally made it for grain bowls, but now I find myself putting it on all kinds of meals.

My Favorite Pairings

• CAVA-style grain bowls
• Grilled chicken
• Grilled shrimp
• Steak
• Salmon
• Falafel
• Roasted vegetables
• Rice bowls
• Quinoa bowls
• Burrito bowls
• Wraps
• Sandwiches
• Pita bread
• Hummus
• Scrambled eggs
• Avocado toast
• Roasted potatoes
• Sweet potatoes

I even use it as a salad dressing by mixing a little extra olive oil and lemon juice into it.

How to Store Homemade Skhug

If stored properly, this sauce stays fresh for several days.

Store it inside a clean glass jar or an airtight container.

The olive oil may naturally separate after sitting in the refrigerator. That’s completely normal.

Simply stir it before serving.

Can You Freeze It?

Yes!

I actually recommend freezing Skhug if you’ve made a large batch.

One of my favorite tricks is pouring the sauce into an ice cube tray.

Once frozen, transfer the cubes into a freezer-safe bag.

Whenever you need some, just thaw one or two cubes.

It’s incredibly convenient.

Nutrition Benefits

Besides tasting amazing, this sauce is surprisingly nutritious.

Fresh Herbs

Cilantro and parsley are packed with vitamins A, C, and K along with powerful antioxidants.

Garlic

Garlic has been linked to heart health and immune support while adding incredible flavor naturally.

Olive Oil

Extra virgin olive oil provides healthy monounsaturated fats and anti-inflammatory compounds.

Jalapeños

These peppers contain capsaicin, which may help support metabolism and provide antioxidants.

Since this recipe doesn’t contain cream, butter, or processed ingredients, it’s a lighter alternative to many traditional sauces.

Frequently Asked Questions

What is CAVA Skhug made of?

It’s made with fresh cilantro, parsley, jalapeños, garlic, olive oil, lemon juice, cumin, coriander, cardamom, and salt.

Is CAVA Skhug spicy?

Yes, but the heat level is adjustable.

Remove the jalapeño seeds for a milder version.

Is Skhug the same as Chimichurri?

No.

Both use fresh herbs, but Skhug contains hot peppers and warm spices, giving it a much bolder flavor.

Can I make it without cilantro?

Yes.

Use extra parsley if you aren’t a fan of cilantro.

How long does homemade Skhug last?

It stays fresh in the refrigerator for about one week.

Can I freeze Skhug?

Absolutely.

Freeze it in small portions for up to three months.

What blender works best?

A food processor works best because it keeps a little texture.

A blender works too but may produce a smoother sauce.

Can I use dried herbs?

Fresh herbs are highly recommended.

Dried herbs won’t provide the same bright flavor or vibrant color.

Is CAVA Skhug vegan?

Yes.

It’s naturally vegan, dairy-free, gluten-free, and vegetarian.

Can I make it ahead of time?

Definitely.

In fact, the flavor becomes even better after resting in the refrigerator for several hours.

Final Thoughts

If you’re a fan of Mediterranean food, this CAVA Skhug Recipe deserves a permanent place in your kitchen. It’s one of those simple recipes that delivers huge flavor with very little effort. Fresh herbs, garlic, warm spices, and a touch of heat come together to create a sauce that can completely transform everyday meals.

What I love most is how versatile it is. One batch can be used throughout the week on grain bowls, grilled chicken, roasted vegetables, wraps, sandwiches, eggs, or even as a dip for warm pita bread. It’s fresh, healthy, and comes together in less than 15 minutes using ingredients that are easy to find.

If you try this recipe, don’t be afraid to make it your own. Adjust the spice level, experiment with different herbs, or add a spoonful of tahini for a creamy twist. However you serve it, I think you’ll quickly understand why so many people love CAVA’s famous green sauce.

Happy cooking, and enjoy every spicy, herby bite!

Recipe Card

Ingredients

• 1 cup fresh cilantro
• 1 cup fresh parsley
• 4 jalapeños
• 5 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• ½ teaspoon red chili flakes (optional)
• 2 tablespoons fresh lemon juice
• ½ cup extra virgin olive oil
• 1 teaspoon salt

Instructions

1. Wash and dry the herbs thoroughly.
2. Lightly toast the garlic and spices for about one minute.
3. Pulse the herbs in a food processor.
4. Add the jalapeños, garlic, spices, lemon juice, and salt.
5. Slowly drizzle in the olive oil while blending.
6. Blend until finely chopped but still slightly textured.
7. Taste and adjust the seasoning.
8. Refrigerate for 30 minutes before serving for the best flavor.