• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
We Eat At Last
  • Home
  • World Cuisine
    • African dishes
  • By Diet
    • Low Carb and Keto Recipes
    • Paleo Recipes
    • Gluten-Free Recipes
    • Paleo Low Carb Recipes
  • About
    • Disclaimer
      • Privacy statement (EU)
      • Privacy statement (US)
      • Privacy statement (UK)
      • Cookie policy (EU)
      • Cookie policy (UK)
      • Do Not Sell My Personal Information
      • Privacy Statement (CA)
      • Cookie Policy (CA)
  • Impressum
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • World Cuisine
  • African dishes
  • By Diet
  • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • World Cuisine
    • African dishes
    • By Diet
    • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » African dishes

    Moroccan Chermoula Sauce

    Dated: September 20, 2021 . Modified: Nov 11, 2021 by Kate Hahnel

    Jump to Recipe

    Moroccan chermoula is the perfect sauce for you to use as a dressing or marinade for your fish, lamb, chicken and vegetable dishes!! This North-African sauce is made using parsley, cilantro and spices. Let's just say, the ingredient combination is definitely bound to transform your dishes! It is also paleo and keto-friendly.

    Chermoula sauce in a glass jar.
    North African Chermoula

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.

    Jump to:
    • what is chermoula?
    • ingredient notes
    • how to make Moroccan chermoula sauce
    • how to use Moroccan chermoula sauce
    • storage instructions
    • variations
    • more Moroccan recipes
    • 📖 Recipe
    • frequently asked questions

    what is chermoula?

    Chermoula, also known as Charmoula, is a North African sauce with origins in Morocco, which was traditionally used as a marinade for fish. The name is derived from the Arabic verb Chermel, which refers to using a spice mix to marinate food. Its usage has since involved to include several other types of food such as shrimp, chicken, beef, lamb and vegetables.

    It comes in different variations and each family has its own recipe. In this respect, different North-African countries also make their chermoula differently and you can expect so many variations! In his book The Food of Morocco, Paula Wolfert writes that there is no one similar recipe for chermoula.

    *This post may contain affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    ingredient notes

    (This is a summary, the full measurements are provided in the recipe card below).

    chermoula sauce ingredients
    Chermoula Ingredients

    This Moroccan chermoula sauce is so simple to make, you only require a bunch of ingredients.

    • Fresh herbs - cilantro, also known as coriander ( you will need the leaves and stems), and some parsley leaves.
    • Spices - ground smoked or sweet paprika, granulated onion, ground cinnamon, ground cumin, (feel free to use cumin seeds instead) and some turmeric.
    • Vegetable - some cloves of garlic.
    • Citrus fruit - you will also need the juice of one lemon.
    • Salt to taste
    • Cooking oil - virgin olive oil.
    • Optional - chilli or cayenne pepper (optional).

    how to make Moroccan chermoula sauce

    Making this sauce is pretty easy and basically involves processing all the ingredients. You can use your blender, food processor or a simple pestle and mortar. Using a blender or a food processor is much quicker and although I find there is always a certain beauty to the pestle and mortar, I still prefer the faster method.

    Combining spices in a small bowl.
    Combine

    In a small bowl, combine the ground spices, namely, ground paprika, cinnamon, cumin, turmeric, granulated onion, salt and cayenne pepper.

    Processing chermoula in a food processor
    Process

    Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, slowly add the olive oil. Process at a low speed until you obtain a puree, that is slightly coarse in texture.

    Use your Moroccan chermoula sauce immediately as a marinade or condiment, or store it in a suitable airtight container in the fridge or freezer, to use later.

    how to use Moroccan chermoula sauce

    • As a marinade: chermoula is a perfect marinade for fish and other types of seafood. It also works well with chicken, lamb, vegetables, the list goes on.
    • Use it for basting: spoon or brush over some sauce on top of your fish, meat, chicken or vegetables during the grilling process. You can also drizzle it on top of grilled steak, fish, chicken, meat or vegetables then allow this to rest for some minutes, before serving.
    • Sandwich spread: spread some sauce on the surface of two pieces of bread just like you would with any other bread spread.
    • Drizzle over grilled potatoes. Alternatively, you can pour some of the chermoula sauce over potatoes before grilling to give them a delicious, garlic and herb-like taste.

    storage instructions

    Chermoula can be stored easily in the fridge and freezer for up to 2 weeks and 6 months, respectively. To store in the fridge, transfer to an airtight container, pour some olive oil on top, then close the lid. The olive oil will help it retain its beautiful colour. To freeze, use a teaspoon to scoop enough sauce to fit into each hole of an icecube tray. Put your desired amount of frozen sauce into a bowl and leave it on the kitchen surface to thaw for a couple of hours until ready to use.

    Chermoula served on a small wooden dish
    Green Chermoula

    variations

    1. Experiment and try the different versions of chermoula out there! The most basic one is the green one, made by processing parsley, cilantro, garlic and some cumin. Other popular variations that you can try include:
    • red chermoula- made by adding half a cup of pasted (or blended) sweet paprika to this recipe. Alternatively, add a tablespoon of powdered paprika or simply make it spicy by stirring in some harissa.
    • make it more yellow - by stirring in half a teaspoon of yellow food powder or simply using some more turmeric.
    • Or just add a citrus note by adding 1-2 preserved lemons.
    1. Use a ready-made spice blend - It is also common for merchants in North Africa to make a ready-made chermoula spice mix which can then be ground together with fresh parsley, cilantro and garlic to make chermoula. Love saving time? Then I definitely recommend this method as you will have your sauce ready in a fraction of the time!

    more Moroccan recipes

    • Parsley and Lemon Moroccan Carrot Salad
    • Moroccan Lentil and Chickpea Soup (Harira)
    • Moroccan Sardine Balls Recipe

    Great news, you have made it this far which means you probably made or are making this recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

    Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!

    I originally wrote this recipe in June 2020. It was refreshed and republished to include step-by-step instructions in September 2021.

    📖 Recipe

    Chermoula sauce in a glass jar.

    Moroccan Chermoula Sauce

    Kate Hahnel
    Make this herby, flavorful and easy to make homemade Moroccan Chermoula. This North-African sauce has a wonderful balance of herb and spice, is gluten-free, paleo, keto-friendly, and is just the thing for you to use as a dressing or condiment for your fish, lamb, chicken, beef and vegetable dishes.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 5 mins
    Course Dips, Dressings and Sauces
    Cuisine Moroccan, North African
    Servings 10
    Calories 108 kcal

    Equipment

    Blender or a Pestle and Mortar

    Ingredients
      

    • 1 cup cilantro (coriander) leaves and stems roughly chopped
    • ½ cup parsley leaves roughly chopped
    • 1 tablespoon ground smoked or sweet paprika
    • 1 teaspoon ground cinnamon
    • 1 tablespoon ground cumin
    • 1 tablespoon granulated onion
    • 1 teaspoon turmeric powder
    • 1 teaspoon cayenne pepper - or one chilli pepper (optional)
    • juice of one lemon
    • 1 tablespoon salt (or more to taste)
    • 6 cloves garlic
    • ½ cup extra virgin olive oil

    Instructions
     

    • In a small bowl, combine the ground spices, namely, ground paprika, cinnamon, cumin, turmeric, granulated onion, salt, and cayenne pepper.
    • Add the parsley, cilantro (coriander), garlic, lemon juice, and the combined spices to a food processor or blender. While the blender is still running, add the extra virgin olive oil slowly and process it at a low speed to a puree that is slightly coarse in texture.
      Alternatively, use your pestle and mortar to grind all the ingredients into a thick paste. In this case, I recommend starting with the garlic cloves and the salt.
    • Use your Moroccan chermoula sauce immediately or store it in a suitable airtight container in the fridge or freezer, to use later.

    Notes

    Storage - chermoula can be easily stored in the fridge and freezer for up to 2 weeks and 6 months respectively. To store in the fridge, transfer to an airtight container, pour some olive oil on top, then close the lid. The olive oil will help it retain its beautiful color. To freeze, use a teaspoon to scoop enough chermoula to fit each hole of an ice cube tray. 
    Variations:
    • Make red chermoula by adding half a cup of pasted (or blended) sweet paprika. Alternatively, add a tablespoon of powdered paprika or simply make it spicy by stirring in some harissa.
    • Make it yellow - by stirring in half a teaspoon of yellow food powder or simply use slightly more turmeric.
    • Or just add a citrus note by adding 1-2 preserved lemons.
     

    Nutrition

    Calories: 108kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 703mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 797IUVitamin C: 5mgCalcium: 22mgIron: 1mg
    Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!

    frequently asked questions

    Chermoula Sauce Vs. Chimichurri

    While the two sauces are quite similar, they are not entirely the same.
    Chimichurri sauce has its origins in Argentina. It uses parsley and oregano as the main herbs, garlic for aromatics and salt for saltiness. Its acidic component comes from red wine vinegar while the spiciness comes from red chilli flakes or chilli.
    Chermoula, on the other hand, originated in Morocco. Similar to Chimichurri, it uses parsley and coriander for its herby component and garlic for aromatics. Its acidic component comes from lemon juice, the spiciness from the cayenne or chilli pepper. It has cumin as a base spice and normally has more coriander than parsley, in a 4:1 ratio. Finally, it has the texture of a relish.

    Should I use the cilantro and parsley stems or just the leaves?

    I normally use both the stems and the leaves. The stems have so much flavour, throwing them away would be a waste. HOWEVER, you should use fresh parsley and cilantro as using older plants could turn your sauce bitter.

    Reader Interactions

    Comments

    1. Britney Brown-Chamberlain

      January 05, 2022 at 9:40 pm

      5 stars
      I used this sauce as a marinade for chicken that I made the other night and it is out of this world! Super delicious and adds so much flavor to my chicken!

      Reply
    2. Jazz

      January 05, 2022 at 5:53 pm

      5 stars
      This sauce is amazing! I followed your variation tips and added some preserved lemon I had in the pantry. Thank you!

      Reply
    3. Chenée

      December 23, 2021 at 6:19 am

      5 stars
      I love this sauce! Ever since I made it the other day I've been putting it on everything and it makes everything better!

      Reply
    4. Jessica

      December 22, 2021 at 9:10 pm

      5 stars
      This sauce is a flavor bomb! I used it on my fish last night and it was so good! Will be making this over and over again.

      Reply
      • Kate Hahnel

        December 28, 2021 at 5:05 pm

        Happy you loved it. Yes, it works so well with fish.

        Reply
    5. Crystal DaCruz

      December 22, 2021 at 9:08 pm

      5 stars
      I'm so glad I found this recipe because I've been looking for ways to switch up the way I marinate and season my meats! Used this marinade for chicken and it was delicious!

      Reply
    6. Tamara

      December 22, 2021 at 4:48 pm

      5 stars
      We used this sauce for a steak marinade last weekend. It was AMAZING! All of those spices and flavors really took our meat to another level!

      Reply
    7. Jen

      December 22, 2021 at 11:15 am

      5 stars
      I’m a big fan of Moroccan food so I was so excited to try this sauce. I served it with chicken and it was a hit!

      Reply
    8. Robin

      December 20, 2021 at 9:10 am

      5 stars
      I am obsessed with this sauce, so much so that I will prepare it for our lamb roast on Christmas day. Thank you!

      Reply
    9. Stephanie

      December 20, 2021 at 4:41 am

      5 stars
      This sauce was so delicious! I haven't had many Moroccan dishes, so this was definitely a flavorful treat.

      Reply
    10. Erique

      December 20, 2021 at 2:09 am

      This is my new favorite sauce! I marinated chicken legs with this Moroccan chermoula sauce and flavor was perfect.

      Reply
    11. Lilly

      December 18, 2021 at 7:23 pm

      5 stars
      I LOVE the flavor of this sauce!!! I used it on my salmon last night and today on my chicken! It is the best!

      Reply
    12. Kim Abbage

      December 16, 2021 at 12:28 am

      5 stars
      Loved this! Such a nice switch up from the normal sauces I make.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of Kate Hahnel

    Hi, I'm Kate! I am here to show you how easy it is to recreate African dishes at home, as well as other simple recipes from around the world.

    Read more about me →

    Healthy Recipes

    • Easy Keto Cinnamon Muffins
    • Easy Mocha Keto Chocolate Cake
    • Air Fryer Pork Chops (No Breading)

    Popular Recipes

    • French Fries Seasoning or Chips Spice Recipe
    • Classic Kenyan Beef Stew Recipe
    • Ninja Foodi Air Fryer Sweet Potato Cubes
    • Vegetarian Lentil Bobotie

    Footer

    ^ back to top

    About

    • Accessibility Statement
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates.

    Contact

    • Contact

    We Eat At Last (formerly Paleo Low-Carb Kate) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2023 Foodie Pro on the Foodie Pro Theme.