Chermoula Marinade

Chermoula Marinade

A bright North African blend of herbs, garlic, and spices that flavors fish, chicken, or vegetables.

Total 30 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Chermoula is a vibrant Moroccan marinade built from cilantro, parsley, garlic, and warm spices, brightened with lemon juice and olive oil. It is traditionally rubbed onto fish before grilling or baking, but works equally well on chicken, lamb, or roasted vegetables. A short rest allows the garlic and spices to mellow into the herbs and oil.

Ingredients

  • 1 cup fresh cilantro leaves, packed
  • 1 cup fresh parsley leaves, packed
  • 6 garlic cloves, peeled
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon sweet paprika, for color (optional)

Method

  1. Roughly chop the cilantro, parsley, and garlic, then add them to a food processor.

  2. Add the cumin, paprika, coriander, cayenne, salt, and black pepper to the processor.

  3. Pour in the lemon juice and olive oil, then pulse until the mixture forms a coarse, spoonable paste, scraping down the sides as needed.

  4. Taste and adjust salt, lemon juice, or cayenne to preference.

  5. Transfer the chermoula to a jar or bowl and let it rest at room temperature for 15 minutes to let the flavors meld before using.

  6. Use immediately to marinate fish, chicken, or vegetables, or refrigerate in an airtight container for up to 1 week.

Rate this recipe

★ 4.4 (1)

Chermoula Marinade

Chermoula is a vibrant Moroccan marinade built from cilantro, parsley, garlic, and warm spices, brightened with lemon juice and olive oil. It is traditionally rubbed onto fish before grilling or baking, but works equally well on chicken, lamb, or roasted vegetables. A short rest allows the garlic and spices to mellow into the herbs and oil.

30 min 16 oz 110 cal

Ingredients

  • 1 cup fresh cilantro leaves, packed
  • 1 cup fresh parsley leaves, packed
  • 6 garlic cloves, peeled
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon sweet paprika, for color (optional)

Method

  1. 1

    Roughly chop the cilantro, parsley, and garlic, then add them to a food processor.

  2. 2

    Add the cumin, paprika, coriander, cayenne, salt, and black pepper to the processor.

  3. 3

    Pour in the lemon juice and olive oil, then pulse until the mixture forms a coarse, spoonable paste, scraping down the sides as needed.

  4. 4

    Taste and adjust salt, lemon juice, or cayenne to preference.

  5. 5

    Transfer the chermoula to a jar or bowl and let it rest at room temperature for 15 minutes to let the flavors meld before using.

  6. 6

    Use immediately to marinate fish, chicken, or vegetables, or refrigerate in an airtight container for up to 1 week.