CAVA Skhug Recipe [Delicious & Perfect Sauce]

CAVA Skhug is one of those sauces that makes everything taste alive. Skhug, pronounced “sk-hoog,” or sometimes called “zhug” started in Yemen but found its way to tables all across the Middle East.

It’s now loved in the U.S., thanks to CAVA’s fresh, modern twist on it.

Skhug goes well on roasted veggies, grilled meats, or even as a dip. I got hooked on it after trying CAVA’s version—it adds instant flavor to any meal with simple, real ingredients. They serve this green sauce on their Mediterranean bowl, dip for pita chips.

This green sauce is bold, herby, and a little spicy. You get fresh cilantro and parsley, the warmth of garlic and cumin, and that bright hit of lemon. It’s smooth, fragrant, and adds flavor to just about anything.

If you like sauces that bring life to your food, this one’s for you. Today. let’s make this easy homemade CAVA Skhug recipe at home.

What is Skhug & Its Origin?

Skhug, also known as zhug or schug, hails from Yemen. It dates back centuries to Yemenite Jewish communities. The name “sahawiq” in Arabic means “to crush or grind,” highlighting its traditional preparation method.

Yemen’s unique spice trade influenced its fiery, herb-filled flavor. When Yemenite Jews moved to Israel in the 1950s, they brought Skhug with them, making it popular across the Middle East and beyond.

Over time, it evolved into a favorite condiment, enjoyed on falafel, shawarma, and more.

Today, it’s loved worldwide — served with falafel, shawarma, and grilled meats. In the 2010s, CAVA made it a U.S. favorite, adding that spicy, herby punch to their bowls and wraps.

Difference Between CAVA’s Skhug vs Other Middle Eastern Green Sauce

CAVA’s Skhug stands out from other Middle Eastern green sauces like tahini-based zhug or za’atar sauce.

Skhug is vibrant and herb-heavy, with fresh cilantro and parsley, plus a serious kick from jalapeños and spices like cardamom and cumin.

Its texture is thick and saucy, unlike creamy or paste-like sauces. Other green sauces may be milder or use different herbs, like mint or dill, but CAVA’s Skhug is bold, spicy, and bright—designed to add heat and freshness.

CAVA Skhug Ingredients

• 2 cups fresh parsley (tightly packed) – I love how parsley adds that bright, clean, green taste. It keeps the sauce fresh and light, giving it that beautiful color and balance.
• 2 cups fresh cilantro (tightly packed) – Cilantro gives the skhug its real kick of herby flavor. It blends perfectly with the garlic and lemon, bringing that signature CAVA-style freshness.
• 3 cloves garlic (peeled) – Fresh garlic adds a sharp, bold flavor that wakes everything up. It’s what gives the sauce that punch you taste right at the start.
• 1 teaspoon ground coriander – Coriander adds a warm, earthy note that balances the herbs. It gives a gentle depth that ties the whole sauce together.
• 1 teaspoon ground cumin – I add cumin for its soft smokiness. It deepens the flavor and gives the skhug that cozy Middle Eastern warmth.
• ⅛ teaspoon ground cloves – Just a tiny pinch makes a big difference. It adds a soft, warm spice that gives the sauce a rich, rounded taste.
• 1 teaspoon kosher salt (or to taste) – Salt brings every flavor to life. It blends the herbs, spice, and lemon into one full, bright taste that feels balanced.
• ½ teaspoon black pepper (freshly ground) – Fresh black pepper adds a nice bite without overpowering the herbs. It keeps the sauce lively and warm.
• 1 teaspoon lemon zest (from 1 medium lemon) – Lemon zest gives a pop of citrus that brightens every spoonful. It’s what makes this sauce taste so fresh and clean.
• 2 tablespoons fresh lemon juice – I use lemon juice to add a tangy spark that balances the oil and herbs. It gives the skhug that light, zesty finish.
• ½ cup extra virgin olive oil (plus a little extra if needed) – Good olive oil makes the sauce silky and smooth. It helps blend the herbs into that perfect creamy texture.
• 1 small Serrano or jalapeño pepper (optional) – When I want more heat, I toss in a chili. It adds that classic spicy edge, but you can skip it for a mild version.

How To Make CAVA Skhug Recipe

Step 1: Prepare the Ingredients

Start by washing the parsley and cilantro thoroughly to remove any dirt or grit. Pat them completely dry using paper towels or a clean kitchen towel — excess water will dilute the sauce.

Peel the garlic cloves and roughly chop them. If you’re using chili for heat, remove the seeds for a milder flavor or leave them in for more intensity.

Step 2: Blend the Base

In a food processor, combine the garlic, parsley, cilantro, coriander, cumin, cloves, salt, pepper, lemon zest, and lemon juice.

Pulse the mixture several times until everything is finely chopped and forms a rough, green paste. Scrape down the sides of the bowl with a spatula to ensure even mixing.

Step 3: Emulsify the Sauce

With the food processor running on low speed, slowly stream in the olive oil through the feed tube. This gradual addition helps emulsify the sauce — meaning it blends the oil with the herbs and lemon into a smooth, cohesive mixture.

Continue adding oil until the sauce looks glossy and thick but still pourable. Taste and adjust salt, lemon juice, or olive oil as needed.

Step 4: Adjust and Serve

Once the texture is silky and well-blended, transfer the skhug to a small bowl or jar. If it feels too thick, stir in a tablespoon or two of olive oil to loosen it.

The flavor should be bright, garlicky, and herby with gentle spice and warm undertones from the cumin and clove.

Step 5: Storage and Use

Cover tightly and refrigerate for up to 5 days. Before serving, let it come to room temperature and stir to re-emulsify.

Serve it with grilled meats, roasted vegetables, pita, falafel, grain bowls, or simply as a dip — just like CAVA’s signature green sauce.

Tips for Perfect Skhug Copycat

• Use fresh herbs only. Old herbs lose their color and flavor fast. Fresh ones make the sauce bright and lively.
• Dry your greens well. Any water left on parsley or cilantro will thin the sauce and dull the taste.
• Taste as you go. Every lemon or chili has a different strength, so adjust to your liking.
• Add olive oil slowly. Pour it in little by little to get that silky smooth texture like CAVA’s.
• Don’t skip lemon zest. It adds extra flavor that makes the sauce shine.
• Chill before serving. Letting the skhug sit for 30 minutes helps the flavors mix and deepen.
• For extra spice, add a bit more chili or a dash of red pepper flakes.
• If too spicy, mix in a spoon of yogurt or avocado to cool it down.
• Always use a sharp blade. A dull one will bruise the herbs and turn them dark.

Substitutions and Variations

• Herbs: If you don’t have fresh parsley or cilantro, you can use a mix of fresh spinach and parsley. It won’t be exactly the same, but still tasty and green.
• Chili: Instead of Serrano or jalapeño, use a small green bell pepper for very mild flavor, or red chili flakes for extra heat.
• Olive oil: Light olive oil or avocado oil can be used if you want a milder taste or smoother texture.
• Lemon: Lime juice works well if you don’t have lemon, giving a slightly different but fresh tang.
• Garlic: Roasted garlic can replace raw garlic for a softer, sweeter flavor.
• Spices: Ground coriander and cumin can be swapped with garam masala for a slightly different spice profile, still herby and warm.
• Texture: Blend less if you prefer chunky skhug, or more for a smooth dip-like texture.

Mistakes to Avoid When Making CAVA Skhug at Home

• Using wet herbs: Always pat parsley and cilantro completely dry. Water will make the sauce thin and watery.
• Adding olive oil too fast: Pour slowly to keep the sauce creamy. Adding too quickly can separate it.
• Overblending: Blend just enough. Too much can darken the sauce and dull its bright green color.
• Adding too much chili: Start small. You can always add more, but it’s hard to fix if it’s too spicy.
• Not tasting: Adjust salt, lemon, and spices for each batch. Every lemon and garlic is different.
• Storing incorrectly: Keep in a tight container in the fridge. Air exposure changes flavor and color.
• Using old spices: Fresh coriander, cumin, and cloves give the best flavor. Old spices taste flat.

What to Enjoy with CAVA Skhug Sauce

Grilled Chicken: I love drizzling skhug over grilled chicken. It makes the meat taste fresh and zesty, and the herby spice really wakes up every bite.

Roasted Vegetables: I toss roasted veggies with a spoon of skhug. The sauce adds a bright, garlicky flavor that makes simple veggies taste exciting and bold.

Falafel: Skhug and falafel are a perfect match. The sauce cuts through the fried crispiness and adds a fresh, herby kick every time I dip.

Pita Bread: I spread skhug on warm pita for a quick snack. It’s tangy, garlicky, and so flavorful without needing anything else.

Grain Bowls: I mix skhug into grain bowls with rice, quinoa, or lentils. It lifts the whole dish with freshness and a mild heat that’s addictive.

Roasted Fish: A little skhug over fish makes it taste bright and flavorful. It turns a simple meal into something I feel proud to serve.

Salads & Coleslaw: I drizzle skhug over fresh salads or coleslaw for a herby, zesty twist. It makes veggies lively and gives every bite a subtle spicy kick.

How to Store Leftover & Reuse

Store leftover CAVA Skhug in an airtight container in the fridge for up to five days. Let it sit at room temperature for a few minutes and stir before using.

If the sauce thickens, add a teaspoon or two of olive oil to loosen it. Use leftovers on wraps, grilled meats, roasted vegetables, salads, or as a dip.

It keeps its fresh, bright flavor and creamy texture when stored and handled properly.

CAVA Skhug FAQs

What is CAVA Skhug?

CAVA Skhug is a fresh, herby green sauce made from parsley, cilantro, garlic, olive oil, and spices. It’s bright, tangy, slightly spicy, and commonly served with wraps, grilled meats, roasted vegetables, and grain bowls. Its flavor is fresh and bold, just like at CAVA restaurants.

Can I make Skhug mild instead of spicy?

Yes! Simply remove the seeds from the chili pepper or skip it completely. You can also use a milder pepper like a small green bell pepper. This way, you still get the herby, garlicky flavor without much heat.

Can I freeze Skhug?

You can freeze skhug, but it may slightly change texture. I like to freeze small portions in an ice cube tray. Once frozen, transfer to a freezer bag. Thaw in the fridge and stir before using.

What can I use if I don’t have fresh cilantro?

You can substitute with fresh spinach or extra parsley. The flavor won’t be exactly the same, but it keeps the sauce green, fresh, and herby. Avoid dried herbs—they won’t give the same bright taste.

Can I use roasted garlic instead of raw?

Yes, roasted garlic makes the sauce sweeter and less sharp. I use it sometimes for a softer flavor. Keep the other spices the same to maintain the classic herby taste.

How do I make my Skhug smooth like CAVA’s?

Use a food processor and add olive oil slowly while blending. This helps emulsify the sauce and keeps it shiny, creamy, and smooth. Scrape the sides occasionally to ensure even mixing.

Homemade CAVA Skhug is bright, herby, and full of flavor that lifts any meal. The mix of fresh parsley, cilantro, garlic, and spices makes every bite lively and zesty.

It’s quick to make but adds a big punch to bowls, wraps, and roasted veggies.

Try it at home, taste the difference, and enjoy a sauce that feels fresh from the first scoop to the last. Once you make it, you’ll understand why CAVA’s version is so popular.