Authentic Zhoug (Spicy Middle Eastern Green Sauce)

Make this authentic Yemeni zhoug sauce in minutes—spicy, fresh, and perfect with falafel, kebabs, and more.

What You’ll Need for This Zhoug Recipe

Zhoug Sauce Ingredients

• 1 bunch cilantro, finely chopped

• 1 clove garlic, finely minced

• 1 jalapeno, finely diced (deseeded for mild)

• ½ teaspoon salt

• ¼ teaspoon ground cumin

• ¼ cup extra virgin olive oil

• 1 lemon, juiced

Equipment for Making Homemade Zhoug

• Knife & cutting board

• Mixing bowl & spoon

• Optional: blender or food processor (see substitutions for blended variation)

Makes: about 1 cup (8 servings)

Prep: 10 min

Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb

How to Make Zhoug Sauce
Step-by-Step with Photos

Step 1: Prep the zhoug ingredients

Finely chop the cilantro, garlic, and jalapeño by hand and add to a bowl. 

💡 Pro Tips:

• Use most of the cilantro stems—they’re tender and flavorful (just trim the bottom ½ inch like in the pic below).

• If you’re unsure how spicy you like your zhoug, deseed the jalapeño and keep some of the seeds aside—you can always chop and add them in later to taste.

Step 2: Mix, taste, and rest

Add the lemon juice, olive oil, cumin, and salt to the bowl. Stir well until everything is evenly combined.

Taste and adjust with more salt, lemon juice, cumin, or the reserved jalapeño seeds for extra heat.

Don’t worry if it tastes overly pungent or bitter at first—it’ll mellow as the flavors integrate. Cover and refrigerate for at least 30 minutes, or up to 24 hours.

Step 3: Serve

After resting, taste the zhoug and adjust with a final pinch of salt or lemon juice if needed. Then serve as a dip, drizzle, or spread.

I served mine with grilled lamb and summer veggies, and the zhoug tied all the flavors together beautifully.

My Tips for the Best Zhoug Sauce

• Dry your cilantro thoroughly: Excess water can dilute the zhoug sauce and make chopping harder. I usually pat it dry with a towel or spin it in a salad spinner before starting.

• Avoid over-chopping: Use a sharp chef’s knife and try not to go over the herbs too many times. Over-chopping can bruise the leaves, resulting in a mushy texture and muddy color. A slightly chunky texture keeps things looking clean and fresh.

• Balance the flavors: Zhoug should have a lively balance of acid, warm spice, and heat. The lemon juice adds brightness, cumin gives earthy depth, and jalapeño brings the fire. Adjust each element to taste—it should feel zippy and fresh but not overpowering.

• Let it rest: Zhoug can taste a little bitter, grassy, or overly pungent right after mixing—that’s normal. As it rests, the acid, salt, and oil help mellow the harsh edges of the raw herbs and garlic. I like to make it at least 30 minutes ahead, or even a day before, for the best flavor.

Zhoug Sauce Variations and Ingredient Swaps

• Process or blend: Use a food processor or blender to speed things up and get a smooth texture—just roughly chop the cilantro and jalapeño first, then blend all ingredients until smooth.

• Lemon: Lime juice or a splash of vinegar works in place of lemon. Apple cider or white wine vinegar are best—just go easy, since vinegar is more intense than citrus.

• Cilantro: If cilantro tastes soapy to you, swap it for flat-leaf parsley. To mellow the flavor without losing it completely, go with half cilantro and half parsley.

• Chili: Serrano or bird’s eye chilies bring more heat; poblano offers a milder option. Red chilies can add a pop of color if chopped—but if blended, they’ll turn the sauce brown.

• Warm spices: Try cardamom, coriander, caraway, or black pepper. For extra heat, add chili flakes or a pinch of cayenne.

How to Store and Freeze Zhoug Sauce

• Fridge: Store zhoug in an airtight container in the refrigerator for up to 5 days.

• Freeze: Freeze in small portions, like ice cube trays, for up to 3 months.

• Thawing tip: Once thawed, zhoug can lose some of its bright color and fresh flavor. For the best results, use it in marinades, stir it into dips like hummus, or add it to cooked dishes such as soups and stews for a burst of flavor.

What to Eat with Zhoug Sauce: Best Serving Ideas

Zhoug is endlessly versatile—think of it like salsa verde or chimichurri, adding a fresh, herby, spicy kick to almost anything. Here are some ideas to get you started:

• With grilled meats or seafood: I served my zhoug with a summer grilled lamb roast and vegetables, and it brought everything together perfectly. It’s also great on flank steak, BBQ ribs, grilled cod, shrimp, or chicken.

• In shawarma wraps: Stuff a pita with homemade chicken shawarma, tabbouleh salad, fresh veggies, zhoug, and a generous drizzle of tahini sauce for a satisfyingly messy wrap.

• On grain bowls and salads: Whisk zhoug with a little extra lemon juice and olive oil to make a punchy dressing for Arabic chopped salad, cabbage slaw, or hearty grain bowls.

• Dips and boards: Add zhoug to a snack board alongside other dips like white bean dip, zesty guacamole, or pico de gallo salsa, with tortilla chips or bread for dipping. Or swirl it into hummus or labneh for a fresh, green twist.

• In marinades: Marinate proteins like chicken, shrimp, or tofu before grilling. Or toss with roasted Mediterranean vegetables after cooking while they’re still warm so they soak up the flavor—perfect as a side dish or sandwich filling.

• With eggs: Spoon over scrambled eggs, omelets, or frittatas, or mix it into egg salad for an easy flavor boost.

Zhoug Sauce FAQs

What is zhoug?

Zhoug sauce, sometimes spelled skhug, schug, or zhug, is a traditional Middle Eastern condiment that originated in Yemen. It’s made from fresh herbs (usually cilantro, sometimes parsley), green chili peppers, garlic, olive oil, lemon juice, and spices like cumin and cardamom. The result is a spicy, herbaceous, and tangy sauce that’s served with everything from wraps and kebabs to grilled meats, rice dishes, and mezze platters.

What does zhoug taste like?

Zhoug has a herbal, fresh flavor with heat from the chilies, brightness from the lemon juice, and warm depth from the spices. Think of it as a spicier Middle Eastern salsa verde or chimichurri—it’s herby, tangy, and a little fiery.

Can you make zhoug with parsley instead of cilantro?

Yes, you can make zhoug with parsley in place of cilantro, though the flavor will be a bit more earthy and grassy. A half-parsley, half-cilantro blend is also common if you want to tone down the cilantro while keeping some of its vibrant character.

How do you make zhoug less spicy?

To make zhoug sauce milder, use fewer chili peppers, remove the seeds and membranes before chopping, or substitute with a milder variety such as poblano.

Can you make zhoug in advance?

Yes, zhoug definitely benefits from being made ahead of time. The flavors meld and mellow after a few hours in the fridge, making the sauce taste more balanced. Store it in an airtight container and refrigerate for up to 5 days.

Can you freeze zhoug sauce?

Yes, you can freeze zhoug sauce for up to 3 months. Once thawed, it may lose some of its fresh flavor and bright green color, so it’s best used in cooked dishes, marinades, or stirred into dips where it still adds a burst of flavor.

That’s It—Time to Drizzle Your Homemade Zhoug!

I fell in love with zhoug early in my cooking career at an Israeli–Middle Eastern restaurant in Toronto. We served a bright green blended variation over whole roasted cauliflower stuffed with halloumi cheese and finished with pomegranate seeds, toasted pine nuts, and tahini sauce. It was so delicious and quickly became a huge hit!

Now, zhoug is a staple in my home kitchen. After our lamb dinner, I used it to brighten up lunch the next day—drizzling it over baby gem lettuce topped with cold sliced lamb and grilled veggies (pictured above). It was just as satisfying as the night before.

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Did you try this authentic zhoug sauce? 

I’d love to know how it turned out or how you made it your own. Leave a comment below or tag me on Instagram @onecreativecook so I can see your creation!

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