Algerian Chermoula Spice Marinade (Fragrant Sauce for Grilled Dishes)
Looking for a marinade that turns your grilled dishes into a trip to Algeria? This chermoula is the answer. With its typical spices like cumin and paprika, it infuses every bite with sunny flavors. It's simple, quick, and so authentic. By the way, do you know which spices are essential in Algerian cuisine? Cumin, paprika, ras el hanout, and cilantro are key — and this sauce brings them together perfectly. Ideal for marinated chicken or grilled fish, it adds that Mediterranean touch that makes all the difference. Whip it up in 10 minutes and let the aromas speak for themselves.
Ingredients
- olive oil60 ml
- fresh lemon juice3 tablespoons
- minced garlic4 cloves
- fresh chopped cilantro1 bunch
- fresh chopped parsley1/2 bunch
- ground cumin2 teaspoons
- sweet paprika1 teaspoon
- hot chili pepper (optional)1/2 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
Instructions
- 1
In a medium bowl, whisk together olive oil and lemon juice until lightly emulsified.
- 2
Add minced garlic, chopped cilantro and parsley, and stir well.
- 3
Incorporate cumin, paprika, chili (if using), salt, and pepper. Mix into a smooth paste.
- 4
Taste and adjust seasoning: more lemon for tang, more spice for heat.
- 5
Use immediately to marinate chicken, fish or vegetables, or store in a sealed jar in the fridge for up to a week.
- 6
For extra flavor, let the marinade rest 30 minutes at room temperature before use.
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