Best 4 North African Chermoula Marinade Recipes

**Tantalize your taste buds with the vibrant flavors of North African cuisine through our carefully curated collection of chermoula marinade recipes.**

Embark on a culinary journey to North Africa and discover the delectable chermoula marinade, a versatile blend of herbs, spices, and citrus that infuses dishes with a symphony of flavors. Our comprehensive guide offers a range of chermoula marinade recipes, each with its unique twist on this classic marinade. From the traditional Moroccan chermoula, bursting with the freshness of cilantro and parsley, to the fiery Algerian version featuring the smoky heat of paprika and cumin, these recipes cater to diverse palates and preferences.

Whether you're grilling succulent chicken skewers, roasting tender lamb chops, or marinating flavorful vegetables, our chermoula marinade recipes will transform your meals into culinary masterpieces. Experience the tangy brightness of lemon and lime, the earthy warmth of cumin and coriander, and the subtle sweetness of honey as they meld together to create a marinade that tantalizes the senses.

With step-by-step instructions and helpful tips, our recipes ensure that even novice cooks can recreate the magic of North African cuisine in their own kitchens. So, gather your ingredients, fire up your grill or oven, and prepare to embark on a taste adventure that will leave your family and friends craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHERMOULA

Chermoula image

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Provided by Leggy Peggy

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

Steps:

Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
Chermoula will keep several days in the fridge.

CHERMOULA-MARINATED MACKEREL

Chermoula-marinated mackerel image

Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan

Provided by Maria Elia

Categories Dinner, Main course

Time 40m

Number Of Ingredients 17

Ingredients

2 whole mackerel , scaled, gutted and cleaned
olive oil , for brushing
lemon wedges, to serve
1 garlic clove , roughly chopped
2 tsp fennel seeds
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp saffron
1 red chilli , roughly chopped, seeds in or out - up to you
1 tbsp olive oil
2 garlic cloves
1 tsp ground cumin
½ tsp paprika
pinch chilli powder
2 tbsp lemon juice
50g coriander , roughly chopped
3 tbsp light olive oil

Steps:

Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.

Nutrition Facts : Calories 698 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.36 milligram of sodium

SPICED HERB MARINADE FOR FISH

Spiced Herb Marinade for Fish image

Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation.

Provided by Nancy Harmon Jenkins

Categories Garlic Bake Marinate Lemon Salmon Cilantro Parsley

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 large bunch freshly cilantro
1 large bunch flat-leaf parsley
8 garlic cloves, crushed with the flat blade of a knife
1 teaspoon sea salt, or more to taste
1 tablespoon fresh ground cumin, or more to taste
1 tablespoon very fragrant crushed dried red pepper, or more to taste
1 tablespoon ground sweet red pepper paprika, or more to taste
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice or white wine vinegar (lemon is better, I think)
6 to 8 small salmon steaks, each weighing about 6 ounces

Steps:

Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a saucepan.
Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well.
Have the fish steaks ready in a baking dish large enough to hold them all in one layer.
Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so.
When you are ready to cook, preheat the oven to 350°F.
Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade.
Serve immediately, spooning a little of the marinade over each serving.

NORTH AFRICAN CHERMOULA MARINADE

NORTH AFRICAN CHERMOULA MARINADE image

Categories Lemon

Yield 1 cup

Number Of Ingredients 10

Ingredients

1/4 cup minced parsley
1/4 cup minced cilantro
1 Tbsp paprika
1/2 tsp ground cumin
1/2 tsp ground black pepper
pinch (or more) cayenne pepper
1-1/2 tsp salt
1 clove (or more) garlic, minced
1/4 cup lemon juice or roughly the juice of 1 lemon
3/4 cup olive oil

Steps:

With spatula, mix all ingredients, except olive oil. Mix in olive oil. Marinade will store in a jar or container for up to 1 week, but its flavor is best during the first day.

Tips:

Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Don't be afraid to experiment with different types of herbs. There are many different herbs that can be used in chermoula, so feel free to try different combinations until you find one that you like.
Chermoula can be used to marinate chicken, fish, or vegetables. It can also be used as a sauce or condiment.
If you are using chermoula as a marinade, be sure to let the food marinate for at least 30 minutes, but no longer than 24 hours.
When cooking with chermoula, be sure to cook the food over medium heat so that the herbs don't burn.

Conclusion:

Chermoula is a versatile and flavorful marinade that can be used to add flavor to a variety of dishes. It is easy to make and can be used on a variety of foods. If you are looking for a new way to add flavor to your meals, chermoula is a great option.