Chermoula (North African Herb & Spice Marinade)

Bright, Garlicky Sauce for Fish, Chicken, and Veggies

Chermoula is a classic North African sauce-marinade packed with fresh herbs, garlic, warm spices, and lemon. Zesty, aromatic, and versatile—use it as a quick marinade or a finishing drizzle.

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Sauces and Dips

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Chermoula (North African Herb & Spice Marinade)

Bright, Garlicky Sauce for Fish, Chicken, and Veggies

TypeMarinades

CuisineNorth African

Ingredients

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• 1 cup flat-leaf parsley, finely chopped (lightly packed)
• 1/2 cup cilantro, finely chopped (lightly packed)
• 3–4 garlic cloves, minced to a paste
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked or sweet paprika
• 1/4–1/2 teaspoon red pepper flakes or cayenne (to taste)
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon fine sea salt (plus more to taste)
• Freshly ground black pepper, to taste
• Optional: 1 tablespoon finely minced preserved lemon peel

Instructions

1. Mix the BaseWhisk together garlic, cumin, coriander, paprika, chili, lemon zest, lemon juice, olive oil, salt, and black pepper.
2. Fold in HerbsStir in parsley and cilantro (and preserved lemon if using) until glossy and cohesive.
3. Rest and UseLet sit 10–15 minutes to bloom the spices. Use immediately as a sauce or marinate proteins for 30 minutes.

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Serving Ideas

• Spoon over grilled or roasted fish, shrimp, or chicken
• Drizzle on roasted carrots, cauliflower, potatoes, or eggplant
• Toss with couscous, chickpeas, or grain bowls; spread in wraps or sandwiches

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Tips from @saucesanddips

• For a looser dressing, whisk in 1–2 tablespoons water
• Prefer it smoother? Pulse briefly in a processor—don’t purée
• Keeps 3–4 days refrigerated; flavors deepen overnight

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