Sauces and Dips

Fiery, Herby Middle Eastern Sauce for Grilled Meats, Eggs & Veggies

Zhoug (also spelled zhug or skhug) is a bold green chili sauce from Yemen that spread across the Middle East. It’s bright with cilantro, spicy from fresh chilies, and lifted by cardamom and cumin. Amazing on shawarma, eggs, roasted veggies, and grain bowls.

Ingredients (Makes about 1 cup)

• 2 cups packed cilantro leaves & tender stems
• 2–3 green chilies (jalapeño for mild, serrano for hotter), roughly chopped
• 2 small garlic cloves
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom (or seeds from 2 green pods, crushed)
• 1/4 teaspoon ground coriander (optional but classic)
• 1/2 teaspoon kosher salt (plus more to taste)
• 3 tablespoons fresh lemon juice (or 2 Tbsp lemon + 1 Tbsp white vinegar)
• 1/3 cup extra-virgin olive oil
• 1–2 tablespoons water (only if needed to loosen)

Instructions

1) Prep & pulse
Add cilantro, chilies, garlic, cumin, cardamom, coriander (if using), and salt to a food processor. Pulse to a coarse paste.

2) Brighten & emulsify
Add lemon juice; pulse again. With the motor running, stream in olive oil until spoonable and glossy. Add a splash of water only if needed.

3) Adjust
Taste and tweak salt, heat, and acidity. Serve fresh or chill.

Serving Ideas

• Dollop on shawarma, grilled chicken, lamb, or fish
• Swirl into hummus, yogurt, or tahini for instant dips
• Spoon over eggs, roasted vegetables, or grain bowls

Tips from @saucesanddips

• Prefer it milder? Seed the chilies or use jalapeños.
• For extra aroma, bloom the spices briefly in a dry pan before blending.
• Keeps 5–7 days refrigerated; top with a thin film of oil to keep it bright.