Cava Skhug Recipe

Cava Skhug is one of those bold sauces that brings a big pop of flavor to any meal. Skhug is a spicy herb sauce that originates from Yemen. At Cava, the popular Mediterranean restaurant, they serve this amazing sauce with their bowls and pita. The word “skhug” is pronounced “s-KOOG.”

One day, I had a Cava bowl loaded with chicken, rice, and all the toppings – and there it was: that bright green sauce that pulled everything together. It was tangy, spicy, herby, and totally addictive.

That’s when I thought, Why not try making it at home? Luckily, I found a YouTube video tutorial for this recipe, so I could easily replicate it at home.

So today, I’m sharing a simple, homemade Cava Skhug recipe that tastes just like the one from the restaurant.

What Does Cava Skhug Taste Like

When I taste Cava Skhug, I get a fresh, herby kick with a good amount of heat. The cilantro gives it a bright, almost citrus flavor, while the jalapeños bring the spice.

There’s a nice balance between the warm spices and the cool herbs. You’ll notice a touch of garlic and a smooth finish from the olive oil. If you like sauces that wake up your food, this one is for you.

My copycat Cava Skhug recipe is spicy, but not too hot. You can make it milder by taking out the seeds from the jalapeños, or leave a few in if you want more heat.

Cava Skhug Ingredients

Here’s what you’ll need to make this green Cava Skhug sauce at home. I’ve kept things simple, and you’ll find most of these at any grocery store:

• Jalapeños (2 medium, about 2 oz): These green peppers bring the heat. I always remove the seeds to keep the sauce from being too spicy. If you want it milder, use just one pepper or swap for a green bell pepper.
• Cilantro (1 bunch, about 1 cup): This herb is what makes skhug taste so fresh and bright. Use the leaves and stems for more flavor. If you don’t like cilantro, you can try parsley, but the taste will change.
• Water (¼ cup): A splash of water helps the ingredients blend smoothly without making the sauce too oily. It keeps things light and fresh.
• Kosher Salt (½ tsp): Salt enhances all the flavors, making the spices and herbs pop. I use kosher salt because it’s easy to control, but table salt works too – just use a little less.
• Cumin (½ tsp): This spice adds a warm, earthy note that balances the spice. It’s a must-have for that Middle Eastern flair.
• Coriander (½ tsp): Coriander brings a slight lemony, nutty taste that pairs perfectly with cumin. If you don’t have it, you can skip it, but I think it makes the sauce better.
• Black Pepper (¼ tsp): A pinch of pepper adds a subtle sharpness to round out the spice mix. You can use white pepper if that’s what you have.
• Garlic (4 cloves): Fresh garlic gives the sauce a bold, savory depth. No need to chop finely – it’s all getting blended! You can use less if you want it milder, or swap for roasted garlic for a sweeter flavor.
• Olive Oil (¼ cup): Extra-virgin olive oil adds smoothness and a rich, fruity flavor. It ties everything together into a creamy sauce.

Required Kitchen Tools Needed to Make This Dish

1. Immersion blender (or hand blender)
2. Food processor or blender (if no immersion blender)
3. Cutting board
4. Knife
5. Measuring spoons
6. Tall glass or mixing bowl
7. Spoon for tasting

How to Make Cava Skhug Sauce

Step 1 | Prep the Jalapeños

Grab your two jalapeños and cut off the stems. Slice them in half and scoop out the seeds with a spoon. Aldi jalapeños can be crazy spicy, so removing the seeds keeps the heat in check.

Chop the peppers into small pieces and toss them into a tall glass or blending container.

Step 2 | Add the Cilantro

Take your bunch of cilantro and give it a good rinse under cold water. Don’t worry about separating the leaves from the stems – the stems have tons of flavor! Roughly chop the cilantro and add it to the container with the jalapeños.

Step 3 | Pour in the Water

Add ¼ cup of water to the container. This helps the ingredients blend smoothly without needing too much oil.

Step 4 | Season It Up

Sprinkle in ½ teaspoon of kosher salt, ½ teaspoon of cumin, ½ teaspoon of coriander, and ¼ teaspoon of black pepper. These spices give the sauce its warm, Middle Eastern vibe.

Step 5 | Add the Garlic

Peel four garlic cloves. No need to chop them finely – just toss them in whole. The blender will take care of the rest. If a bit of skin sneaks in, don’t stress; it’ll blend right up.

Step 6 | Blend It Smooth

Use an immersion blender (or a regular blender/food processor) to blend everything until it’s smooth. Start slow to get the ingredients moving, then blend for about 30 seconds. You want a creamy, green sauce with no big chunks.

Step 7 | Stream in the Olive Oil

While blending, slowly pour in ¼ cup of olive oil. This makes the sauce rich and velvety. Keep blending until it’s the consistency you like – smooth but not too runny.

Step 8 | Taste and Adjust

Dip a spoon in and give it a taste. Wow, right? If it needs more salt, spice, or anything else, add a pinch and blend again. Make it your own!

Step 9 | Serve or Store

Your copycat cava Skhug recipe is ready! Use it right away or pour it into a jar for later. It’s perfect for drizzling, dipping, or spreading.

Chef’s Special Tips

• Remove seeds gradually: Start by removing half the seeds from your jalapeños, then taste and add more heat if needed.
• Don’t skip the stems: Cilantro stems have more flavor than the leaves, so use the whole bunch.
• Blend in batches: If your blender is small, make half the recipe at a time for better results.
• Add oil slowly: Pour the olive oil in a thin stream while blending to get the right texture.
• Taste as you go: Everyone likes different spice levels, so adjust the jalapeños to your taste.
• Use fresh ingredients: Old cilantro and garlic will make your sauce taste flat.
• Keep it cold: Cold ingredients blend better and keep the sauce fresh tasting.

How To Serve This Skhug Sauce

This green sauce goes with so many different foods that I keep a jar in my fridge at all times. At Cava restaurant, they drizzle it over their Mediterranean bowls with rice, grilled chicken, and roasted vegetables.

The sauce adds that perfect kick that makes every bite exciting. I love putting it on my morning eggs or mixing it into scrambled eggs for extra flavor.

You can use skhug as a dip for pita bread, vegetables, or even tortilla chips. It works great as a marinade for chicken or fish before grilling. I spread it on sandwiches and wraps instead of mayo or mustard.

The sauce also makes roasted vegetables taste amazing – just toss them with a little skhug before roasting.

Make Ahead & Storage Tips

This skhug sauce gets better after it sits for a few hours because all the flavors have time to blend together. I like to make it in the morning and use it for dinner that same day.

You can keep it in the fridge for up to 1 week in a sealed jar or container. The sauce might separate a little, but just give it a quick stir before using.

For longer storage, you can freeze skhug in ice cube trays. Once frozen, pop the cubes into a freezer bag and they’ll keep for up to 3 months.

Just thaw what you need and use it like fresh sauce. The texture might be slightly different after freezing, but the flavor stays great.

The sauce tastes best at room temperature, so take it out of the fridge about 15 minutes before serving. If it gets too thick in the fridge, stir in a teaspoon of water or olive oil to loosen it up.

Always use a clean spoon when taking sauce from the jar to keep it fresh longer.

Cava Skhug Recipe FAQs

1. What is Skhug made of at Cava?

At Cava, skhug is made with fresh cilantro, garlic, jalapeños, olive oil, and warm spices like cumin and coriander. It’s a bold, green sauce with a spicy, herbal flavor. The mix of herbs and heat gives it that signature taste you know and love.

2. How do I make the sauce thicker or thinner?

To make it thicker, use less water or add more cilantro. To make it thinner, add more water or olive oil a little at a time. You can also blend it longer to make it smoother. The texture should be like a thick salad dressing that you can drizzle but not too watery.

3. Why is my skhug bitter?

Bitterness comes from over-blended cilantro stems. Blend just until smooth (30–45 seconds max). Also, use fresh, bright-green cilantro – wilting herbs taste dull.

4. Is this like pesto?

Sort of! Both are green sauces, but skhug is spicier and uses cilantro instead of basil. No cheese or nuts here – just pure zing.

5. Is skhug gluten-free or vegan?

Yes to both! All ingredients are plants and spices. Perfect for vegan or gluten-free friends.

This Cava Skhug Recipe changed my meals – it’s fresh, fast, and full of life. I make a jar weekly to spark up simple dishes. You’ll love how versatile it is.

Try it once, and you might never buy store sauce again. Let me know how yours turns out!