Chermoula Moroccan Marinade
Infuse your meals with the vibrant flavors of Morocco using this Chermoula Moroccan Marinade—a fragrant blend of fresh cilantro, parsley, garlic, and tangy lemon juice, perfectly balanced with warm spices like cumin, coriander, and smoked paprika. This zesty marinade comes together in just 10 minutes and is incredibly versatile, elevating everything from grilled fish and roasted vegetables to lamb and chicken dishes. With its bold, herbaceous profile and optional hint of heat from red chili flakes, this marinade is a must-have for any culinary enthusiast. Plus, it doubles as a dipping sauce, making it an ideal accompaniment for your next Mediterranean-inspired feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (loosely packed) Fresh cilantro
- 1 cup (loosely packed) Fresh parsley
- 4 large Garlic cloves
- 3 tablespoons Lemon juice
- 0.25 cup Extra virgin olive oil
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by washing the fresh cilantro and parsley thoroughly to remove any dirt. Pat them dry with a kitchen towel or paper towels.
Peel the garlic cloves and roughly chop them for easier blending.
In a blender or food processor, combine the cilantro, parsley, garlic, lemon juice, and olive oil.
Add the ground cumin, ground coriander, smoked paprika, ground turmeric, red chili flakes (if using), salt, and black pepper.
Blend the mixture until it forms a smooth paste. If the mixture is too thick, you can add a teaspoon of water at a time until the desired consistency is achieved.
Taste the marinade and adjust the seasoning with additional salt, lemon juice, or spice, if needed.
Transfer the Chermoula to a clean, airtight jar or container. It can be used immediately or stored in the refrigerator for up to 3 days.
Use the marinade to coat seafood, chicken, lamb, or vegetables before grilling, roasting, or pan-frying. It can also be used as a condiment or dipping sauce.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 2.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
