Skhug Sauce

Number of Portions


- 25 grams coriander leaf
- 25 grams flat leaf parsley
- 150 ml extra virgin olive oil
- 8 fresh Thai birds eye chillies, finely chopped
- 2 tsp Schwartz Garlic Granules
- 4 tsp lemon juice
- 2 tsp Schwartz Ground Coriander
- 2 tsp Schwartz Ground Cumin
- 6 Schwartz Cardamom Pods
- 1 tsp Schwartz Coarse Ground Black Pepper
- 1 tsp Schwartz Sea Salt


Prep Time: 15 minutes, plus resting time 30 minutes

Cook Time: 0 minutes

Skhug, a popular Middle Eastern condiment, brings spice to the table in a hot sauce form. Traditional ingredients like Cumin and Cardamom combine with the heat of Thai birds eye chillies, freshly chopped herbs, olive oil and tangy lemon juice to create a versatile topping for savoury breakfast bowls and a whole lot more. Is it just us or is breakfast about to get a little hotter?

Place all the ingredients into a blender and blitz until they are all well blended.

Refrigerate for at least 30 minutes to blend the flavours, or until ready to serve.

Store sauce in tightly covered container in refrigerator up to 1 week.

Serve Skhug Sauce with Chickpea & Ground Lamb Breakfast Hash with Skhug Sauce.


15 (1 tbs)

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