✔ Updated · new copycat recipe with step photos
This copycat Cava skhug is the fiery green sauce that wakes up every bowl, packed with cilantro, parsley, fresh chiles and warm spices. It takes 15 minutes and a food processor.
How Do You Make Cava Skhug at Home? (Quick Answer)
Toast cumin and coriander seeds for a minute, then crush them. Pulse 4 green chiles and 3 garlic cloves in a food processor, add 2 cups of cilantro, a cup of parsley, the spices, cardamom, salt and pepper, and pulse until finely chopped but still a little chunky. Stir in lemon juice and 1/2 cup of olive oil, taste, and keep it in a jar in the fridge.
At a glance
The one tip that matters: Pulse, don't puree. Skhug should look like a loose, chunky relish with visible herbs, not a smooth green paste.
Why You'll Love This Skhug
- Fresh and fiery bright herbs first, then a slow chile burn.
- Warm spices toasted cumin and cardamom make it taste like more than hot sauce.
- 15 minutes and most of that is toasting the seeds.
- Naturally vegan and gluten-free, so it suits everyone at the table.
- A little goes a long way one jar livens up a week of bowls, eggs and sandwiches.
What Is Cava Skhug?
Skhug is one of the spicy dressings you can add to any bowl or pita on Cava's menu. It's a loose, chunky green chili sauce, and dining guides describe it as made mostly from chile peppers, cilantro and spices.
Cava doesn't share its recipe, so the amounts here are mine, based on the classic Yemeni sauce. My test for any copycat: does it taste like the original, and is there a shortcut that makes it easier? Toasting the seeds is the one step that makes it taste like the real deal.
Ingredient Notes
Exact amounts are in the recipe card below.
- Cilantro and parsley: mostly cilantro for that bright, citrusy flavor; parsley softens it.
- Green chiles: a mix of jalapeño and serrano. Use all serranos for serious heat.
- Garlic: 3 fresh cloves. It mellows as the sauce sits.
- Cumin, coriander and cardamom: the warm spices that make skhug taste like skhug.
- Lemon and olive oil: loosen the herbs into a spoonable sauce.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Toast whole seeds. Freshly toasted cumin and coriander smell amazing and taste twice as strong as pre-ground. If you only have ground, toast it for 20 seconds instead.
- Wear gloves. Serranos are hot. I once rubbed my eye after seeding a batch bare-handed and I have worn gloves ever since.
- Control the heat with seeds. Leave all the seeds in for a fiery sauce like Cava's, or seed half the chiles for a gentler one.
- Dry your herbs. Wet cilantro makes a watery, dull sauce. Spin or pat the herbs dry before they go in.
- Cilantro stems are welcome. The tender upper stems have loads of flavor. Only toss the thick, woody bottoms.
- Keep it green. A thin layer of olive oil on top of the jar slows browning. Give it a stir before serving.
- Try it on eggs. A spoonful of skhug on fried eggs is my favorite breakfast. I keep the jar right in the fridge door for exactly that.
Copycat Cava Skhug
8
servings10
minutes2
minutes125
kcal15
minutesA bright, spicy green herb sauce inspired by Cava’s Skhug: fresh cilantro and parsley pulsed with green chiles, garlic, toasted cumin and coriander, cardamom, lemon and olive oil into a loose, chunky sauce for bowls, falafel and eggs.
Ingredients
- For the Skhug
2 cups fresh cilantro, leaves and tender stems, packed
1 cup fresh flat-leaf parsley leaves, packed
2 jalapeños, roughly chopped
2 serrano chiles, roughly chopped
3 garlic cloves
1 teaspoon cumin seeds (or 1 teaspoon ground)
1/2 teaspoon coriander seeds (or 1/2 teaspoon ground)
1/2 teaspoon ground cardamom
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon cold water, as needed
Directions
- Toast the cumin and coriander seeds in a dry skillet over medium heat for 1 to 2 minutes, shaking the pan, until fragrant. Tip onto a plate, cool, then crush coarsely.
- Wearing gloves if your chiles are hot, seed some or all of them for a milder sauce. Pulse the chiles and garlic in a food processor until finely chopped.
- Add the cilantro, parsley, toasted spices, cardamom, salt and pepper. Pulse 8 to 10 times, scraping down the sides, until finely chopped but not pureed.
- With the machine running, pour in the lemon juice and olive oil and pulse just to combine. Add a splash of water if you want it looser.
- Taste and adjust the salt, lemon and heat. Spoon into a jar, cover the top with a thin layer of olive oil and refrigerate.
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Skhug Heat Guide
Pick your chiles to match your crowd.
| Chiles | Heat | Notes |
|---|---|---|
| 4 jalapeños, seeded | Mild to medium | Good starting point |
| 2 jalapeños plus 2 serranos | Hot (like Cava) | The recipe as written |
| 4 serranos with seeds | Very hot | For heat lovers |
| Add 1 Thai bird chile | Fiery | Use a little at a time |
How to Use Skhug
- On falafel: skhug and crunchy copycat Cava falafel are made for each other.
- On chicken bowls: drizzle it over my Cava chicken recipe with a cooling dollop of Cava crazy feta.
- Swirled into yogurt: a spoonful in Greek yogurt makes a fast, cooling dip.
- On burgers: a spoonful is great on a grilled veggie burger or a plant-based Impossible Whopper copycat.
Storing and Freezing
Keep skhug in a sealed jar in the fridge for about 1 week, with a thin layer of olive oil on top to keep it green.
For longer storage, freeze it in an ice cube tray, then pop the cubes into a freezer bag for up to 3 months. Thaw in the fridge.
More Cava Copycats
Skhug is one of the sauces in my Cava copycat recipes collection, alongside garlic dressing, tahini and harissa. Browse more restaurant favorites in our copycat recipes roundup.
Frequently Asked Questions
What is skhug sauce?
Skhug, also spelled zhug or s'chug, is a spicy green sauce from Yemen made with fresh hot chiles, cilantro, garlic and warm spices like cumin and cardamom, loosened with olive oil. It's used like a hot sauce or relish on almost anything.
What is in Cava skhug?
Cava lists skhug as one of its spicy house dressings. Dining guides describe it as a green hot sauce made mainly from chile peppers, cilantro and spices. This copycat uses cilantro, parsley, green chiles, garlic, cumin, coriander, cardamom, lemon and olive oil.
Is Cava skhug spicy?
Yes, it's one of the hottest things on the line. At home you can tame it by seeding the chiles or using all jalapeños instead of serranos.
How do you pronounce skhug?
It's usually said like 'skoog' or 'shoog', with the 'kh' sounding a little like a soft throat-clearing h. You'll also see it written as zhug.
How long does homemade skhug last?
About 1 week in a sealed jar in the fridge, with a thin layer of olive oil on top. You can also freeze it in an ice cube tray for up to 3 months.
What do you eat skhug with?
Falafel, grilled chicken, grain bowls, eggs, roasted vegetables, hummus, sandwiches and grilled fish. Stir a spoonful into yogurt for a cooling, spicy dip.
Can I make skhug without cilantro?
Yes. Use all parsley plus a handful of fresh mint or basil. It will taste different but still bright and spicy.
