Chermoula marinade is a traditional North African marinade that is full of aromatic flavours and is commonly used with fish, seafood, or grilled meats. This vibrant and fragrant marinade is made with a combination of fresh herbs, spices, citrus, and olive oil. It adds a delightful and exotic twist to your dishes. Here’s how you can make chermoula marinade:
Prep Time: 5 min
- ½ cup fresh cilantro leaves, chopped
- ½ cup fresh parsley leaves, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tbsp dried chilli’s
- 1 tsp saffron
- Juice of 1 lemon
- Juice of 1/2 a lime
- 1/4 cup extra virgin olive oil
Salt and pepper to taste
Step 1: Prepare the Herbs and Aromatics
Rinse the fresh cilantro and parsley leaves under cold water and pat them dry with a paper towel. Finely chop the cilantro and parsley leaves. Mince the garlic cloves.
Step 2: Mix the Ingredients
In a bowl, combine the chopped cilantro and parsley leaves, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, cayenne pepper (if using), lemon juice, lime juice, extra virgin olive oil, salt, and pepper. Stir well to thoroughly mix all the ingredients.
Step 3: Marinate the Protein
Place the protein of your choice (fish, seafood, or meat) in a shallow dish or zip-top bag. Pour the chermoula marinade over the protein, ensuring it is evenly coated. Gently massage the marinade into the protein, making sure it is well covered. If using fish or seafood, marinate for about 30 minutes to 1 hour. If using meat, you can marinate for a longer time, up to 24 hours in the refrigerator.