Chermoula is a common marinade used across Morocco to season and spice an array of dishes, from meats to tagines. The aromatic blend of spices and citrus lends itself many varieties of preparations, but using as a marinade for lamb or chicken is my favourite.

Just add water

It's also great to start any sauce based dish with. Just fry up some onion and chermoula and add water - you'll have a flavourful sauce with any meat, fish or vegetable.

I've even brushed a little of this mix over bread and toasted it for a simple, tasty Moroccan inspired snack! It's a great marinade or sauce starter to have in your back pocket for when you want big flavour with little effort.

How to make my Moroccan Chermoula Marinade


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Cook Time10 minutes
Total Time10 minutes
Servings (adjustable) 1


  • 2 garlic cloves (chopped)
  • 2 tsp ground cumin
  • 1 lemon (juice of)
  • 1 tsp sweet paprika
  • 1 small bunch of cilantro (coriander) (chopped)
  • 2 tbsp extra virgin olive oil
  • Salt & pepper


  • Blend to a smooth paste all the ingredients either in a pestle & mortar if you're up for the slog, or with a hand blender/food processor. Rub over the meat/fish/veggies and leave to do it's magic, covered in the fridge for anywhere between 30 minutes to overnight.
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