Moroccan Chermoula Sauce (Herb and Spice Marinade)
Looking for an authentic touch to elevate your grilled dishes? This Moroccan chermoula is more than a simple marinade: it's the soul of Morocco in a few spoonfuls. With the freshness of cilantro, the warmth of cumin, and the zing of lemon, it awakens every bite. Ideal on fish or chicken, it takes you straight to the souks of Marrakech. The essential spices? Cumin, paprika, and ginger are the pillars of our cuisine, with ras el hanout for festive dishes. So go ahead and adopt it!
Ingredients
- fresh cilantro1 bunch
- flat-leaf parsley1 bunch
- garlic4 cloves
- lemon juice3 tablespoons
- olive oil60 ml
- ground cumin1 teaspoon
- paprika1 teaspoon
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- chili powder (optional)1/2 teaspoon
Instructions
- 1
Wash and dry the cilantro and parsley, then chop finely.
- 2
Peel and crush the garlic.
- 3
In a bowl, mix the herbs, garlic, lemon juice, and olive oil.
- 4
Add the cumin, paprika, salt, pepper, and chili if desired. Mix well.
- 5
Taste and adjust seasoning. Use immediately to marinate fish, chicken, or vegetables before cooking.
- 6
Store in the refrigerator in an airtight jar for up to 3 days.
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